---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Soup Categories: Soups/stews Yield: 1 servings 1 tb Butter 1 tb Flour 1 pt Milk 1 pt Tomatoes Work flou into melted butter, add milk and bring to boil. Have tomatoes strained and boiling hot. Add boiling tomatoes to boiling milk, season to taste. Will not curdle. Source: Hazel Obitts, Ridgeville Grange, Lorain County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Beef Soup Categories: Soups/stews Yield: 1 servings 3 lb Beef; boiling 4 ea Celery; stalks - chopped 6 qt Water; cold 1 cn Tomatoes 2 tb Salt Or 2 ea Carrots 2 tb Tomato paste 3 ea Onions 1 cn Peas 1/2 ea Cabbage; head 1 c Potatoes; diced Cook beef in water and salt 1 1/2 hours. Then add carrots, onions, cabbage, celery. One-half hour later add tomatoes, peas, potatoes and 2 T. rice soaked in cold water 1 hour. Cook until rice is done. Add a dash of pepper and serve. Source: Mrs. T. E. Brady, Atwood Grange, Carroll County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Cookies Categories: Cookies Yield: 1 servings 2 c Brown sugar; light - packed Filling: 1/8 ts Salt 1 c Brown sugar; light - packed 1 c Shortening; 1/2 butter/ 1/2 1 c Water -vegetable) 1 tb Flour 3 ea Eggs 1 c Nuts; chopped 4 c Flour 1 1/2 c Raisins; ground 1 ts Baking soda; level 1 tb Lemon juice 2 ts Vanilla Dough: Cream sugar, salt and shortening. Beat in eggs and vanilla. Sift together dry ingredients. Add to creamed mixture. Filling: Mix sugar and flour. Stir in water slowly. Add nuts and raisins. Cook until slightly thickened. Cool Assembly: Take two rounds of unbaked cookie dough and put a spoonful of filling in center of one cookie and put the second on top of the bottom one. Bake 350 F. about 12 to 15 minutes. Source: Louise Whims, Bedford, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Cookies Categories: Cookies Yield: 1 servings 1 c Honey; strained 3 c Whole wheat flour 1/2 c Brown sugar 1 ts Baking soda 2 ea Eggs 1 ts Baking powder 1 ts Shortening; heaping 1/2 c Nut meats 1/2 c Sour cream 1 c Raisins 1 c Flour Salt; a pinch Bake in quite a hot oven. Makes 4 dozen drop cookies. Note: Cream sugar, shortening, add remaining ingredients. Hot oven is 400 - 450 F. Source: Bridgewater Grange, Williams County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Walnut Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter 3/4 ts Baking soda 1 c Brown sugar 2 c Flour 2 ea Eggs 3/4 c Black walnuts; chopped 1 ts Vanilla Salt; a pinch 1/4 c Milk Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven. Source: Miss Nellie Wright, Captina Grange, Belmont County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burnt Sugar Cookies Categories: Cookies Yield: 1 servings 2 c Sugar 1 c Milk; sour 1 c Water; boiling 2 c Sugar 3 ea Eggs Salt; a pinch 1 c Lard 3 tb Baking soda 1 tb Ginger Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough. Note: No time or temperature given. Drop on baking sheet by teaspoonful. Bake in 375 F. oven. Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar Cookies Categories: Cookies Yield: 1 servings 1 c Lard 2 ts Baking powder 2 c Sugar 1 ts Nutmeg 1 ea Egg 4 c Flour 1 c Milk; sour Salt; a pinch 1 ts Baking soda Cream lard, sugar. Add egg, sour milk, soda, baking powder, nutmeg, salt and flour. Roll and cut. Bake 10 minutes at 450 F. Add currants or cocoanut to batter if desired. Source: Mrs. Fauble and Mrs. Kolb, Bedford Grange, Cuyahoga County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spritz Cookies Categories: Cookies Yield: 1 servings 1 c Butter 1 ts Almond extract 1 c Sugar 2 1/2 c Flour 1 ea Egg 1/4 ts Salt Cream butter, sugar, add egg unbeaten, flour and mix. Force through cooky press. Bake in hot oven, 10 to 15 minutes. Note: Hot oven is 400 - 450 F. Source: Margil Johansen, Parma Grange, Cuyahoga County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Norwegian Sanbakkels Categories: Cookies Yield: 1 servings 1 ea Egg 1/2 c Almonds; ground 1 c Sugar 2 1/2 c Flour 1 c Butter Beat butter, add sugar, butter, almonds and mix well. Add flour. Mix thoroughly and press in sanbakkel tins or roll very thin, cut with cookie cutter. Bake in oven 10 to 15 minutes. Note: No temperature given. Assume a 375 F. oven. Source: Margil Johansen, Parma Grange, Cuyahoga County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Drop Cookies Categories: Cookies Yield: 1 servings 1/4 c Butter 1 1/4 c Flour; sifted 3/4 c Sugar Salt; a pinch 1 ea Egg 1/4 ts Baking soda 1/4 c Pineapple; drained - crushe 1/2 ts Baking powder -d 1/4 c Nut meats Cream butter, sugar, add remaining ingredients. Mix well, drop 1/2 teaspoon on cookie sheet. Bake in oven at 375 F. Source: Florence Yohey, Tallmadge Grange, Summit County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Squares Categories: Cookies Yield: 1 servings 1 c Brown sugar 1 ts Baking powder 1/4 c Butter 1/4 ts Salt 1 ea Egg 1/2 c Pecan meats 1 c Flour Melt butter, blend with sugar, add eggs, mix and let stand for few minutes, add dry ingredients sifted together. Stir in pecans, spread in greased pan. Bake and cut in squares. Note: No temperature or time given. Assume a 325 F. oven. Source: Mrs. H. G. Stevenson, Lewistown Grange, Logan County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pinwheel Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter 3 tb Milk 2/3 c Sugar 2 ts Baking powder 2 1/2 c Flour 1/4 ts Salt 1 ea Egg 1 ts Vanilla Add square bitter chocolate, melted, to half of dough. Roll chocolate dough out thin on waxed paper, roll plain dough in same way, place on chocolate dought. Press layers firmly, roll like jelly roll. Chill thoroughly, slice thin. Bake in oven 400 F. 10 minutes. Source: Chloe Trout, Clear Creek Velley Grange, Fairfield County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Cookies Categories: Cookies Yield: 1 servings 1 ea Orange; grind rind and all 6 c Flour; sifted 1 c Butter; or other shortening Frosting: 2 c Sugar 1 ea Orange; grind rind and all 1 c Milk; sweet or sour 1 tb Butter 1 ts Baking soda 1 lb Sugar; powdered 2 ts Baking powder Drop on cookie sheet, bake in 400 F. oven. When entirely cooled, ice with frosting. Note: Cream butter or shortening and sugar, combine remaining ingredients. For frosting, combine ingredients, mix till smooth. Source: Mrs. Ernest Clapp, Chatham Grange, Medina County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Raisin Squares Categories: Cookies Yield: 1 servings 1 c Sugar 1 ts Baking soda 1/2 c Shortening 2 c Flour 2 ea Eggs 1 ts Vanilla 1 c Sour cream 1 c Raisins 1/4 ts Salt 1 ea Orange; small - rind of Add soda to cream. Grate orange peel. Pour hot water over raisins, then grind. Bake in large flat pan. Roll in powdered sugar or use orange icing. Note: No temperature give. Assume a slow 325 F. oven. Source: Mrs. W. D. Wareham, Union Grange, Richland County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Minute Oatmeal Cookies Categories: Cookies Yield: 1 servings 3 ea Eggs 1 c Raisins 1 c Shortening 2 ts Baking powder 1 c Flour 3 1/2 c Oatmeal; quick cooking 1/2 ts Salt 1 c Sugar Pour boiling water over raisins, let stand until rest is prepared. Drop by teaspoonful and bake in hot oven. Note: Combine other ingredients while raisins soak. Stir in raisins. Hot oven is 350 - 400 F. Source: Mrs. Hulda Bidlack, Oakleaf Grange, Paulding County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Drop Cookies Categories: Cookies Yield: 1 servings 1 1/2 c Brown sugar 5 tb Milk; sour 1/2 c Lard 2 ea Eggs 2 c Rolled oats 1 ts Baking soda; dissolved in 3 2 c Flour -t. hot water 1 1/2 c Raisins; seedless - chopped 1 ts Nutmeg Note: No directions. Combine ingredients. Drop by spoonfuls onto cookie sheet. Bake at 375 F. Source: Mrs. Helen Heman, Kinsman Grange, Trumbull County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mincemeat Cookies Categories: Cookies Yield: 1 servings 2/3 c Brown sugar 2 ea Eggs 2/3 c Sugar; white 3 c Flour 2/3 c Shortening 1 ts Cinnamon 1 pk Mincemeat 1/2 ts Nutmeg 1/2 ts Salt 1/3 ts Baking soda Cream sugar, shortening, add mincemeat, eggs, slightly beaten, and dry ingredients. Mold, let stand over night. Slice, bake at 375 F. Source: Mrs. L. G. Barger, Highland Grange, Highland County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoanut Macaroons Categories: Cookies Yield: 1 servings 3 ea Egg whites; beaten stiff 2 1/3 c Cocoanut; shredded 1 c Sugar; granulated 1 ts Vanilla Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2 1/3 c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Crackers Categories: Cookies Yield: 1 servings 2 1/2 c Sugar 2 ea Eggs 1 c Shortening 2 tb Milk; new 2 tb Bakers ammonia 1 pt Milk; new 1 ts Oil of lemon Flour Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2 T. milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F. ? Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jelly Top Cookies Categories: Cookies Yield: 1 servings 1 c Sugar 1/2 ts Cinnamon 1 c Molasses 1/4 ts Cloves 1 c Lard 1 ts Baking soda 2 ea Egg yolks 2 tb Water; hot 1 tb Vinegar 2 ea Egg whites 1/2 ts Ginger Firm jelly; for centers Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. Source: Laura Lehew, Maple Grange, Hardin County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gumdrop Cookies #2 Categories: Cookies Yield: 60 servings 1 c Shortening 2 c Flour 1 c Brown sugar 1 ts Baking soda 1 c Sugar; granulated 1 ts Baking powder 2 ea Eggs; well beaten 1 c Gumdrops; (no licorice) - c 2 c Quick oats -ut in small pieces 1 c Cocoanut; shredded Cream shortening and sugars, add eggs, oats, cocoanut, flour, soda, baking powder and gumdrops lightly floured. Make in balls size of walnuts, press flat with fork dipped in milk. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. Paul Peters, Scioto Valley Grange, Pickaway County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Cookies Categories: Cookies Yield: 1 servings 3 ea Eggs 1 c Nuts 4 c Flour; sifted 1 c Dates; seeded - chopped 1 ts Baking soda 1 c Brown sugar 1 ts Cream tartar 1 c Sugar; white 3/4 c Lard and butter Mix flour, cream tartar and soda. Combine remaining ingredients, mix. Let stand over night. Slice and bake in morning. Note: No time or temperature given. Assume a 375 F. oven. Source: Mrs. S. A. Schlup, Mifflin Grange, Wyandot County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Cookies Categories: Cookies Yield: 1 servings 2 c Honey 1 ts Cinnamon 1 c Sugar 1 ts Nutmeg 1 c Lard 1 ts Cloves 1 c Sour cream; or milk 1/2 ts Salt 2 ea Eggs Flour; to form a soft dough 2 ts Baking soda Cream fat. Add honey, sugar and continue creaming. Add eggs and mix well. Add alternately dry ingredients sifted together and sour cream or milk. Chill and roll. Cut with lightly floured cookie cutter, place on ungreased baking sheet. Bake in moderate oven 375 F. Source: Genevieve Long, Crawford County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hermits Categories: Cookies Yield: 1 servings 3/4 c Butter 2 ts Cream tartar 1 c Sugar 1 ts Cinnamon 2 ea Eggs 1 ts Cloves 1/2 c Milk 1/2 ts Nutmeg 2 1/2 c Flour 3/4 c Raisins; chopped 1 ts Baking soda Cream butter and sugar. Add eggs and beat about 1/2 minute after adding each egg. Add milk and dry ingredients and lastly raisins, which have been slightly floured. Spread about 1/3 inch thick in large tin. Bake at 400 F. for 10 minutes. Cut in squares before taking from pan. Source: Mrs. Roy West, Indian Valley Grange, Monroe County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Icebox Cookies Categories: Cookies Yield: 1 servings 1 c Shortening 3 ts Ginger 1 c Sugar 1 ts Salt 1/2 c Molasses 2 ea Eggs 4 1/2 c Flour Cream sugar, shortening, add eggs. Beat well. Add molasses and dry ingredients to make a stiff dough. Form into roll. Put in icebox to chill. Note: Cut, place on baking sheet. Bake in 375 F. oven. Source: Lena Leiby, Southington Grange, Trumbull County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Criswell's Ginger Cookies Categories: Cookies Yield: 1 servings 1 qt Molasses; baking 8 ts Baking soda; level - dissol 1 pt Brown sugar -ved in milk 1 pt Lard 2 tb Ginger; level 1 pt Milk; sour Flour; to make stiff dough Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel. Note: Hot oven is 400 - 450 F. Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: World's Second Health Cookie Categories: Cookies Yield: 1 servings 1 c Brown sugar 1 ts Cinnamon 2 c Oats; rolled 3/4 c Shortening 2 c Flour 3/4 c Raisins; chopped 1/2 ts Baking soda 2 ea Eggs Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes. Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: World's Finest Health Cookie Categories: Cookies Yield: 1 servings 3 c Flour 1 c Raisins 2 c Sugar 1 c Shortening 1 ts Baking soda 1 c Milk; sour 2 ts Baking powder 1 ea Egg 3 c Oats; rolled 1/2 ts Salt Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven. Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Ginger Cookies Categories: Cookies Yield: 1 servings 12 c Flour 2 tb Ginger 4 c Molasses 2 tb Cinnamon 2 c Shortening 1 ts Salt 2 c Milk; sour 2 ea Eggs; beaten 2 ts Baking soda Sift flour in pan, form a well in center. Add shortening, molasses. sour milk in which soda has been dissolved. Add spices, salt and egg. Mix quickly to a smooth soft dough. Bake in moderate oven. This recipe is more than 100 years old. Note: Moderate oven is 350 - 400 F. Source: Mrs. May Parker, Noble County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless Ginger Cookies - Rolled Categories: Cookies Yield: 1 servings 1 c Sugar 2 ts Baking soda 1 c Shortening 1 ts Ginger; to taste 1 c Molasses; baking 1 ts Cinnamon 1 c Milk; sour Flour enough to roll. Note: Combine ingredients adding enough flour to roll without sticking to board. Cut, bake in 425 F. oven. Source: Mrs. J. G. Love, Union Grange, Trumbull County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cookies #2 Categories: Cookies Yield: 1 servings 3 c Brown sugar 1 ts Cinnamon 1 c Lard 1 c Dates 3 ea Eggs Or 4 tb Milk; sweet 1 c Raisins 1/2 ts Salt 1/2 c Nut meats 1 ts Baking soda 5 c Flour; sifted Drop by teaspoonful on cookie tin, bake in moderate oven. Note: Combine ingredients. Moderate oven is 350 - 400 F. Source: Laura Kistler, Riverside Grange, Hancock County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cookies Categories: Cookies Yield: 1 servings 2 c Brown sugar 1 ts Baking soda; in milk 1 c Lard; or butter 2 ts Cinnamon 2 ea Eggs 1/2 lb Raisins 1/2 c Milk; sour 1 c Nuts Knead like bread until stiff enough not to stick to board. Roll thin. Cut and bake. Note: No temperature given. Assume a 425 F. oven. Source: Bloom Community Grange, Seneca County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fattigmands Bakkelese Categories: Cookies Yield: 1 servings 10 ea Egg yolks; beaten with 1 ts Cardamom 10 tb Sugar Citron or orange peel; crus 1/2 c Cream; thick -hed 4 ea Egg whites; stiffly beaten 1 tb Lemon juice 1/2 c Butter; melted - strained Flour; to roll Roll and cut. Bake in deep fat. Note: Calls for 1 to 2 t. cardamom and a little crushed citron or orange peel. Fat at 375 F. ? Source: Mrs. Dan Beardsley, Braconville Grange, Trumbull County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Drop Cookies Categories: Cookies Yield: 1 servings 1/2 lb Raisins 1 ts Baking soda 1 1/2 c Brown sugar 1 ts Vanilla 1 c Shortening; scant 1 ts Cinnamon 3 ea Eggs 3 tb Raisin juice 1 c Walnuts; english 3 c Flour 1 ts Baking powder 1/2 ts Salt Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless Cookies Categories: Cookies Yield: 1 servings 2 c Sugar 1 ts Baking soda 1 c Shortening 1/4 ts Salt 1 c Milk; sour Flour; to roll out Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven. Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hickory Nut Drop Cookies Categories: Cookies Yield: 1 servings 2 c Sugar 4 c Flour 1 c Shortening; beat well 1 ts Baking soda 2 ea Eggs 1 ts Baking powder 1 c Milk; sour 1 c Nuts; chopped Or 1 c Raisins; chopped 1 c Buttermilk Sift soda and baking powder in with flour. Note: Combine remaining ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F. oven. Source: Margaret Krueger, Hiram Grange, Portage County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Drop Cookie Categories: Cookies Yield: 72 servings 1 c Shortening 1 ts Baking soda; dissolved in 1 3 c Sugar; creamed -/4 c. sour milk 4 ea Eggs 4 ts Baking powder 1 c Milk; sweet 1 ts Vanilla 5 1/4 c Flour 1/4 ts Nutmeg This makes 6 dozen cookies.. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Sticks Categories: Cookies Yield: 1 servings 1 c Dates 3 ea Eggs 1 c Nut meats 1 ts Baking powder 1 c Sugar Salt; a pinch 1 1/4 c Flour Bake in sheet 15 minutes, let cool. Cut into strips. Dust with pulverized sugar. Note: No temperature given. Assume a moderate 350 F. oven. Source: Margaret Butcher, Wadsworth Grange, Medina County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Bars Categories: Cookies Yield: 1 servings 1 c Flour 1 ts Lemon 2 ts Baking powder 3 tb Water; hot Salt 1 c Dates 1 c Sugar 1 c Pecans 1 tb Butter 2 ea Eggs; well beaten 1 ts Vanilla Cream sugar and butter. Add extracts, hot water, dates and nuts. Add well beaten eggs, dry ingredients, sifted together. Spread in pan 8 x 10 x 12. Bake 30 minutes at 325 F. Source: Mrs. Edith Gosnell, Chillicothe Grange, Ross County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crocus Cookies Categories: Cookies Yield: 1 servings 1 c Brown sugar 8 ea Eggs; well beaten 1 c Lard 5 c Flour 1 ts Baking soda; heaping Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocanes Categories: Cookies Yield: 1 servings 2 c Brown sugar 3 ea Eggs 1 1/2 c Butter 2 1/2 ts Baking soda 5 1/2 c Flour 2 ts Vanilla This mixture requires no liquid. Mix with hands until it will hold together. Boll one-half inch thick and cut into shape of fingers. Bake in hot oven. Note: Hot oven is 400 - 450 F. Source: Birds Run Grange, Gurnsey County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Jumbles Categories: Cookies, Chocolate Yield: 1 servings 1 c Cocoa 1 ts Baking soda; heaping 1 c Water; hot Flour; to make soft dough 2 c Brown sugar 1 ts Cinnamon 1 c Molasses 1 ts Cloves 1 c Shortening 1 ts Allspice 2 ea Egg yolks Add hot water to cocoa and soda. Let stand while preparing other ingredients. Cream shortening, adding sugar gradually. Add beaten egg yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg whites may be used to make icing for cookies. Note: Hot oven is 350 - 400 F. Source: Mrs. N. C. Lee, Monroe Grange, Ashtabula County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Chews Categories: Cookies, Chinese Yield: 1 servings 2 ea Eggs 1/4 ts Salt 1 c Sugar 1 c Dates; chopped 1/2 c Flour 1 c Nuts; chopped 1/2 ts Baking powder Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar. Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Bran Nut Squares Categories: Cookies Yield: 1 servings 1/4 c Shortening 1 ts Baking powder 1 c Brown sugar 1/4 ts Salt 1 ea Egg 1/4 c Nut meats 1 c Flour 1/4 c Bran Cream shortening. Add sugar and cream well. Add egg and beat. Add dry ingredients, nuts and bran. Spread in shallow pan, bake about 30 minutes, at 350 F. Cut into suqares and roll in confectioner's sugar. Source: Mrs. P. A. Easton, Springboro Grange, Warren County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Indians Categories: Cookies, Chocolate Yield: 1 servings 1 c Sugar 1/2 c Peanuts; chopped 1/2 c Butter Cinnamon 1/2 c Cocoa Salt 2 ea Eggs Vanilla 1/2 c Flour Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a shallow pan in moderate oven. Cut in thin strips. Note: Moderate oven is 350 - 400 F. Source: Ava Graland, Clinton County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Cookies #2 Categories: Cookies Yield: 1 servings 3 c Brown sugar 1 ts Vanilla 3/4 c Shortening Filling; cook together: 4 ea Eggs 1 c Dates 5 c Flour 1/2 c Nuts 3/4 ts Baking soda 1/2 c Sugar 3/4 ts Cream tartar 1/2 c Water Make into rolls and place in refrigerator for a few hours. Cut into thin slices and place cooled filling between slices. Bake in a slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts, Morgan Grange, Butler County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandmother's Brown Sugar Cookies Categories: Cookies Yield: 1 servings 3 c Brown sugar 3/4 ts Baking soda 3/4 c Shortening 3/4 ts Cream tartar 4 ea Eggs 1 ts Vanilla 5 c Flour Flour to make a soft dough. Roll, cut and bake in quick oven. Note: Quick oven is probably around 425 F. Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brownies Categories: Cookies Yield: 1 servings 1 c Sugar 1/2 c Flour 1 tb Cocoa; heaping 1/2 c Nut meats 1/2 c Shortening Vanilla 2 ea Eggs; well beaten Bake in shallow pan in slow oven about one-half hour. Cut in squares while yet warm. Note: Cream sugar and shortening together, beat in eggs, cocoa, flour. No quantity for vanilla given, assume 1 t. Stir in nut meats last. Slow oven in 300 - 350 F. Assume 325 F. Source: Mrs. Charles Easley, Ft. Defiance Grange, Defiance County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banquet Nut Wafers Categories: Cookies Yield: 1 servings 1 1/2 c Sugar 1/2 ts Flavoring 5 tb Water Cream of tartar 2 ea Egg whites Banquet wafers Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 - 450 F. Source: Mrs. Mabel Rife, Good Hope Grange, Fayette County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Cookies Categories: Cookies, Sauces Yield: 1 servings 1 c Applesauce; unsweetened 1 c Nut meats 1 c Sugar 1 ts Baking powder 1/2 c Butter and lard 1 ts Baking soda 1 ea Egg 1 ts Cinnamon 2 c Flour 1 ts Cloves 1 c Raisins; chopped 1/4 ts Salt Drop from teaspoon. Note: Combine ingredients. THEN drop by teaspoonfuls onto greased cookie sheets. Bake in 375 F. oven till done. Source: Mrs. Alfred H. Stratton, Goshen Grange, Mahoning County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: My Favorite Cookies Categories: Cookies Yield: 1 servings 1 c Brown sugar 1 ts Spice; mixed - ground 1/2 c Shortening 1/2 ts Baking soda 1 ea Egg 2 ts Baking powder 1 c Raisins; small 1/2 ts Salt 2 c Pastry flour; sifted before 1/2 c Buttermilk; rich - sour -measuring Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture. Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins. Note: Spices were not specified, just "mixed ground spice". To your taste or preferance. Source: Mildred Haller, Brookfield Grange, Trumbull County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cookies Categories: Cookies Yield: 1 servings 3 ea Eggs 1 ts Salt 1 c Lard 1 ts Baking soda 1 c Milk; sweet 3 ts Baking powder 2 c Sugar Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. Source: Elsie Scanlon, Perryton Grange, Licking County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper Relish Categories: Penndutch, Preserve, Relishes Yield: 1 servings 16 Bell pepper, red 1 qt Vinegar 16 Bell pepper, green 1 1/2 c Sugar 10 Small onions 2 1/2 ts Salt DIRECTIONS ------------------------------------------------------------ Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Pears Categories: Penndutch, Preserve Yield: 1 servings 14 lb Pear 1 ts Cloves, whole 1 qt Cider vinegar 1 ts Cinnamon, stick 6 lb Sugar DIRECTIONS ------------------------------------------------------------ Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Mincemeat Categories: Penndutch, Preserve Yield: 1 servings 8 qt Tomato, green 1 ts Allspice 2 Lemon 1 tb Cinnamon 4 lb Brown sugar 1 ts Ginger 2 lb Raisins 1/2 ts Mace 1 tb Salt 1 c Vinegar 2 ts Cloves DIRECTIONS ------------------------------------------------------------ Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Carrots Categories: Vegetables Yield: 6 servings 18 ea Carrots, small 1 ts Salt 1/3 c Butter 1/3 ts Cinnamon 1/2 c Sugar 1/3 c Boiling water Fat grams per serving: Approx. Cook Time: 1:30 Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli and Corn Bake Categories: Vegetables Yield: 1 servings 2 c Cream style canned corn 1/2 c Coarse crumbs 1 1/4 c Broccoli, cooked and chopped 1/4 c Melted butter or margarine 1 ea Egg Mix together in greased 1.5 quart casserole. Top with a mixture of 2 tablespoon cracker crumbs and melted butter or margarine. Bake at 350 degrees for 40 minutes. From Bruna G.--Silver shores ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Delight Categories: Vegetables Yield: 1 servings 2 ea Onions, chopped 1/2 c Cheddar cheese, grated 1/3 c Butter 1 c Mushroom soup 2 c Rice, cooked 2 lb Broccoli, chopped Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish. Bake uncovered for 40 - 45 minutes at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Salad Categories: Salads, Vegetables Yield: 1 servings 5 c Carrots, sliced 1 ts Salt 1 c Tomato soup 1 ts Worcestershire sauce 3/4 c Vinegar, white 1 ea Onion, cut in rings 1/2 c Oil 1 ea Green pepper, large 1 ts Mustard, dry 3/4 c Sugar, white Parboil carrots for about 12 - 15 minutes. Add rest of ingredients and marinate in refrigerator at least 24 hours. Serve chilled ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Casserole Categories: Vegetables, Casseroles Yield: 6 servings 1 ea Cauliflower medium, broken i 3/4 c Cheese gruyere or other hard 4 ea Potatoes, large, peeled and 1 tb To taste 1 tb Butter or margarine 1 ts To taste;also cayenne pepper 3 ea Eggs Cook the califlower in boiling salted water for 15 minutes or until tender. Meanwhile, cok the potatoes in boiling water for 15 minutes or longer until tender. Drain the potatoes and caulflower and place in mixing bowl. Add the butter, salt and pepper. Mash together to make a puree;it is better to use a potato masher as a food processor can make it too mushy. Beat the eggs into the puree, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese. Spoon into a greased dish, and bake one hour with foil on it in a moderate oven. Before serving, sprinkle the cheese on top and put under the broiler before serving. This can be prepared in the morning and put in the frig under one hour before serving. Total cooking time may be slightly under 1 hour if your oven is at 375 degrees. Recipe is from The Kitchen Yearbook==an English cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery and Cabbage Bake Categories: Vegetables, Vegetarian Yield: 4 servings 4 c Cabbage; coarsely chopped 1 ts Caraway 1 c Cheddar; grated 2 c Milk 3 c Celery; sliced 2 ts Butter 1/2 c Beer 1/2 c Flour Bring water to boil in large pot. Add cabbage, celery, salt & caraway. Boil 5 min, drain well. Sauce: melt butter, add flour & cook, stirring 1 min. Slowly add milk in stream, stirring continuosly till sauce is smooth & thick. Add beer & continue stirring till foam disappears. Cook till heated through. Add cheddar, stir till melted. Season sauce with salt & pepper. Transfer to buttered 2 qt casserole and pour sauce over. Heat at 350F for 30 min. VARIATION: Can add chunks of cooked ham or corned beef to vegetables. SERVES:4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Coleslaw Categories: Vegetables, Salads Yield: 1 servings 2 c Green cabbage, shredded 1 ea Onion, red, grated 2 c Red cabbage, shredded 1 c Mayonnaise 1 ea Green pepper, grated 1/2 c Oil & vinegar dressing 1 ea Red pepper, grated 2 ea Carrots, grated Toss vegetables in a glass bowl. Combine mayonnaise and dressing and pour over and toss gently. Cover & chill overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlicky Mashed Potatoes Categories: Vegetables, Garlic Yield: 4 servings 6 ea Potatoes 2 tb Butter 8 ea Garlic cloves 1/4 c Milk 1/2 ts Salt 1 x White pepper Calories per serving: 224 Fat grams per serving: Approx. Cook Time: :30 Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in butter and enough milk to make a creamy consistency. Season with pepper to taste. Serve at once. from Gail ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iowa Pea Salad Categories: Salads, Vegetables Yield: 1 servings 1 ea Peas frozen 2 ea Eggs, hard boiled 4 ea Cheese, chedar cut in square 3/8 c Mayonaise 1/4 c Pickle juice sweet variety 1/4 ts Salt or to taste Cook the peas for a maximum of three minutes and cool and drain. Combine the peas, cheese, pickles, eggs and salt. Stir in the mayonaise. Recipe from Cora Terrill ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni Salad Categories: Salads, Pasta, Vegetables Yield: 1 servings 2 c Macaroni or tiny shells 1 ts Sugar 1 ts Oil 1 ts Mustard, prepared 2 ts Salt 1/2 ts Seasoned salt 3/4 c Miracle whip 1/4 ts Pepper 2 ts Pimento; chopped 1 x Paprika 2 ts Green onion 2 1/2 qt Boiling water 2 ts Sweet pickle, chopped In large uncovered Dutch oven cook macaroni in boiling water, cooking oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse with cold water. Drain well. Return macaroni to pot. Combine next 8 ingredients in a small bowl. Mix well. Add to macaroni. Toss together well. Turn into serving bowl. Chill for one hour or more. If you want it more moist, add a bit of milk. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Spiced Red Cabbage Categories: Microwave, Vegetables Yield: 6 servings 1/2 ea Red cabbage 2 ts Coriander seeds 1/3 c Vinegar, white 1 ts Butter 1 ts Sugar 1 ea Apple, large, tart, peeled a 4 ea Cloves, whole 1 ea Onion, finely, chopped 4 ea Peppercorns 1 x Salt and pepper 1 ea Bay leaf Finely slice cabbage; place in large bowl. Mix together vinegar, sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with cabbage. Let stand for at least 15 minutes or up to 1 hour to blend flavors. In 12 cup (3 L) microwave-safe dish, microwave at High for 1 minute. Stir in cabbage mixture along with apple; cover with lid or vented plastic wrap and microwave at High for 20 minutes or until cabbge is tender, stirring every 5 minutes. Remove bay leaf and cloves. Season with salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onions Vidalia Categories: Vegetables Yield: 1 servings 2 lb Onions, large and sweet 1 x Salt and pepper to taste 1 oz Butter melted 1/2 c Cheese cheddar shredded 1 ea Cream of mushroom soup,undil 4 ea Sl Bread, french 1/2 c Half and half cream 1 1/2 tb Butter melted Slice onions, cut each slice in half and then saute onione in a small amount of butter until crisp. Put onions in a greased baking dish. Combine the soup, the half and half cream, and salt and pepper. Pour this mixture on the opnions and then sprinkle the cheese on top the onions. Put the bread slices on top the mixture and brush the bread with the 1 1/2 Tbsp. of butter. Bake 350 degrees for 35 minutes. From the Miami Herald. Vidalia onions are preferable but any large, sweet, mild onion will do. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad Nicoise Categories: Salads, Vegetables Yield: 8 servings 8 oz Beans; green, topped & tail 2 tb Vinegar; red wine 16 ea Potatoes; new, small, peele 1/2 c Olive oil 4 ea Eggs- hard boiled, sliced 1 tb Parlsey- finely chopped 1 cn Tuna; 7 1/2 oz drained 1 tb Chives; fresh chopped 3 ea Tomatoes; cut in wedges 8 ea Anchovy fillets (opt) 1/2 ts Mustard; dijon 16 ea Olives; black 1 ea Garlic clove- finely chopped Cook green beans in pot of boiling water,add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In large pot of salted water, bring potatoes to a boil. Cook till tender, about 8 minutes. Combine green beans, potatoes, tuna, tomatoes in large bowl. In small bowl, whisk together mustard, garlic and vinegar. Add oil slowly, then parsley and chives. Season with pepper and pour over ingredients. Top with eggs, anchovy fillets and eggs. If green beans aren't available, you can use green and or red pepper. President's Choice Memories of Gilroy garlic sauce can be added to olive oil, instead of chopped garlic. from Lucy Waverman's Cooking School Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Tomatoes Categories: Vegetables Yield: 4 servings 4 ea Tomatoes; large 8 ea Anchovies 2 ea Sl Bread; toasted 1 x Parmesan; grated Fat grams per serving: Approx. Cook Time: :30 Scoop out tomatoes carefully. Toast bread and cut into 1" cubes. Pour 2 tsp anchovy oil (from can) onto bread, mash anchovies and mix with bread cubes and inside of tomatoes. Add lots of parmesan cheese (approx 1/4 cup) to prevent mixture from getting too wet and soaking up too moisture from inside of tomatoes). Stuff tomatoes with mixture. Sprinkle parmesan on top. Put in square pan, surround with 1/2" water. Bake 30 minutes at 375F. Mom's recipe originally ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Waldorf Salad Categories: Salads, Vegetables Yield: 4 servings 1/4 c Mayonnaise 2 ea Apples 1/4 c Yogurt; plain 2 ea Celery stalks 2 ts Sugar; granulated 1/2 c Walnuts;chopped 2 ts Lemon juice In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving. variations: bananas & pecans or in the summer peaches and peanuts from From Mom with Love ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wilted Greens Categories: Vegetables Yield: 4 servings 3 ea Sl Bacon 1/2 ts Horseradish 1 ea Onion, chopped 1/2 ts Salt 1/4 c Vinegar, white wine 1 ds Pepper 1 ts Sugar 1 lb Greens, leaf lettuce, escaro 1 ts Prepared mustard Fat grams per serving: Approx. Cook Time: :09 Place bacon and onion in 8 cup casserole. Cover with lid. Cook at High 5 to 6 minutes or until bacon is lightly browned; stir once. Add vinegar, sugar, mustard, horseradish, salt and pepper, stir. Add greens cut into bite size pieces; toss well. Cook at high 2 to 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Heath Bar Crunch Ice Cream Categories: Ice cream Yield: 1 servings 4 Heath Bars 2 c Heavy or whipping cream 2 lg Eggs 1 c Whole wilk 3/4 c Sugar 2 ts Vanilla Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Crush Sherbet Categories: Fruits, Ice cream Yield: 16 servings 2 cn Sweetened condensed milk 20 oz Crushed pineapple 6 cn Orange soda, 12 oz each Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Ice Cream Categories: Ice cream, Fruits Yield: 6 servings 1 Mango 1 1/2 c Half & half 1 tb Lemon juice 1 Egg yolk; beaten 2 ts Cornstarch 2 tb Light corn syrup 1/3 c Sugar Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Never on Sunday Chocolate Ice Cream Categories: Ice cream, Chocolate Yield: 1 servings 2 c Heavy cream 2 1/2 oz Semi-sweet chocolate; chop 2 c Half & half 6 Eggs; well-beaten 2/3 c Sugar 1/2 c Jack daniels whiskey 1/3 c Unsweetened Cocoa powder Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickenes and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Razzle Dazzle Raspberry Sherbet Categories: Ice cream, Fruits Yield: 1 servings 3 Egg whites 1 c Half & half 3/4 c Sugar 3 c Raspberries in syrup; pureed 1 c Milk 2 tb Lemon juice Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's New York Super Fudge Chunk Categories: Ice cream Yield: 1 servings 1/4 c White chocolate; chop coarse 1 c Milk 1/4 c Semisweet chocoate; chop 2 lg Eggs 1/4 c Pecan halves; chopped 1 c Sugar 1/4 c Walnuts; chop coarse 1 c Heavy or whipping cream 1/4 c Chocolate covered almonds; 1 ts Vanilla extract - cut in half 1 pn Salt 4 oz Unsweetened chocolate Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New york consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Cinnamon Nut Yogurt Categories: Ice cream Yield: 1 servings 4 c Vanilla yogurt 1 c Whipping cream 1 c Sugar 1 ts Vanilla 1/2 ts Cinnamon 1 c Walnut pieces Salt Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bon Bon Pie Categories: Pies, Ice cream Yield: 1 servings 1 9" cookie pie crust Green food coloring 1 1/4 pk Nestles Bon Bon Ice Cream 1 ts Peppermint extract - nuggets Chocolate; melted 1 pk Instant vanilla pudding Whipping topping 1 3/4 c Milk Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Snowball Cocoa Categories: Beverages, Ice cream Yield: 8 servings 1 pt Vanilla ice cream 1 c Cream of coconut 1 c Coconut, flaked 1 ts Coconut extract 1/2 c Unsweetened cocoa 1/2 c Chocolate ice cream suace 1 qt Milk 8 Marachino cherries 1/2 c Dark rum (optional) Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa into milk in a large suacepan. stir in rum, if desired, cream of coconut and coconut extract.Bring to simmer over medium-high heat. Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.Makes 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Sweet Cream Base #1 Categories: Ice cream Yield: 1 servings 2 lg Eggs 2 c Heavy or whipping cream 3/4 c Sugar 1 c Milk This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Sweet Cream Base #2 Categories: Ice cream Yield: 1 servings 2 c Heavy or whipping cream 2/3 c Half & half 3/4 c Sugar This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Sweet Cream Base #3 Categories: Ice cream Yield: 1 servings 2 c Light cream - cold 1 c Sweetened condensed milk; This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Fresh Georgia Peach Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 2 c Ripe peaches; finely chopped 2 lg Eggs 1 1/4 c Sugar 2 c Heavy or whipping cream 1/2 Juice of lemon 1 c Milk The best way to capture the elusive flavore of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is sone) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Raspberry Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 1 pt Fresh raspberries 2 lg Eggs 1 1/2 c Sugar 2 c Heavy or whipping cream 1/2 Lemon; juice of 1 c Milk Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream Yield: 1 servings 2/3 c Oreo's; coarsely chopped 2 c Heavy or whipping cream 2 lg Eggs 1 c Milk 3/4 c Sugar 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben's Chocolate Ice Cream Categories: Ice cream, Chocolate Yield: 1 servings 4 oz Unsweetened chocolate 1 c Heavy or whipping cream 1 c Milk 1 ts Vanilla 2 lg Eggs 1 pn Salt 1 c Sugar Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerry's Chocolate Ice Cream Categories: Ice cream, Chocolate Yield: 1 servings 2 oz Unsweetened chocolate 1 c Sugar 1/3 c Unsweetened cocoa powder 1 c Heavy or whipping cream 1 1/2 c Milk 1 ts Vanilla 2 lg Eggs The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex testure.Jerry refers to this as "mouthfeel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissovle it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Cantaloupe Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 1 lg Cantaloupe, very ripe Sweet cream base #1 1 Lemon; juice of This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freeziung until the ice cream is ready. Makes 1 generous quart. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Orange Cream Dream Ice Cream Categories: Ice cream Yield: 1 servings 1/3 c Orange juice concentrate; 2 ts Vanilla - thawed Sweet cream base This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes one generous quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Kiwi Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 6 Ripe kiwis 2 lg Eggs 1 c Sugar 2 c Heavy or whipping cream 1 tb Sugar Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ben & Jerry's Plum Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 1 c Ripe plums; peeled, chopped Sweet cream Base 1/4 c Sugar If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it's fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Italian Ice Categories: Ice cream, Italian Yield: 1 servings 3 c Water 1 1/2 ts Grated lemon peel 1 1/4 c Sugar 3/4 c Lemon juice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Rum Ice Cream Categories: Ice cream, Microwave, Chocolate Yield: 8 servings 1 c Sugar 2 oz Unsweeten baking chocolate; 2 tb All-purpose flour - (2 sq.) broken in pieces 2 c Light cream; chilled 1/2 ts Rum extract 1 Egg; slightly beaten In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Ice Cream Categories: Ice cream, Fruits Yield: 1 servings 4 c Fresh Blackberries 2 1/2 c Whipping cream 1 c Water Blackberries for garnish Sugar Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Ice Cream Categories: Ice cream Yield: 1 servings 6 c Half & half 2 1/2 c Sugar 1 oz Cinnamon stick; 12 Egg yolks - in small pieces 4 c Whipping cream 1 Vanilla bean; split length Strawberry for garnish Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Almond Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 3 c Whipping cream 1 tb Vanilla 1 c Milk 2 ts Almond extract 3/4 c Sugar + 2 tbls; divided 2 tb Butter 4 Egg yolks; beaten 1 1/2 c Natural almonds; chopped Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coffee Brickle Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 tb Instant coffee 3/4 c Almonds; chopped, toasted 2 ts Water; hot 1/3 c Brickle chips 1 cn Sweetened condensed milk 2 ts Vanilla 4 c Half & half 1 ts Almond extract In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cheesecake Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 3 oz Cream cheese; softened 1/2 ts Almond extract 1 cn Sweetened condensed milk 17 oz Dark sweet cherries; pitted 2 c Half & half - well drained -OR- 2 c Whipping cream, unwhipped 10 oz Maraschino cherries; drained 1 tb Vanilla - chopped In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Lemon Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 c Unsweetened blackberries 1/4 c Lemon juice - Fresh or frozen; mashed 1 ts Grated lemon peel (opt) 1 cn Sweetened condensed milk 3 c Half & half In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Cookie Ice Cream * Categories: Ice cream, Fruits Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 Bananas, ripe; peel, mashed 1/4 c Chocolate syrup 10 Chocolate sandwich cookies; Additional chocolate syrup - finely chopped Banana slices 1 qt Vanilla ice cream Maraschino cherries Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Pecan Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 cn Sweetened condensed milk 1 ts Maple flavoring 1 1/2 c Pecans; chopped, toasted 2 c Half & half 3 tb Butter or margarine; melted 2 c Whipping cream, unwhipped In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts. REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua-Colada Parfaits * Categories: Ice cream Yield: 4 servings ------------------------------PATTI - VDRJ67A------------------------------ 8 Macaroon cookies 20 oz Crushed pineapple, in juice; 1/2 c Kahlua - well drained 1 qt Vanilla ice cream 1/4 c Shredded coconut; toasted 8 ts Rum In each of 4 parfait glasses or 12oz wine glasses, crumble 1 cookie. Sprinkle each with 1 tbls Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream and sprinkle with 1 tsp rum. Repeat layers using remaining ingredients, ending with ice cream and sprinkling toasted coconut over top. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Fruits, Salsa Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 4 6" flour tortillas 1 tb Crystallized ginger; finely 1 1/2 c Peaches; peeled, diced - chopped 1 1/2 c Strawberries; diced 1/2 ts Grated lime peel 2 tb Sugar 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Bonanza Ice Cream * Categories: Ice cream Yield: 16 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 c Milk 2 md Bananas, extra ripe; peeled 2 c Whipping cream 1/2 ts Vanilla 2 Eggs; beaten 1/4 ts Salt 1 1/4 c Sugar 1/8 ts Ground nutmeg In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Mocha Ice Cream * Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 3 md Bananas, extra ripe; peeled 1/2 c Chocolate syrup 4 Eggs; clean, uncracked 2 tb Instant coffee crystals 2 c Whipping cream 2 ts Vanilla 1 c Half & half 1/4 ts Ground cinnamon 1 c Sugar 1/8 ts Salt Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Creamsicle Pie * Categories: Pies, Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 18 Graham crackers; fine crush 6 oz Orange juice concentrate; - about 1-1/4 cup crumbs - thawed 1/4 c Sugar Cool Whip 1/3 c Margarine; melted Orange slices 1 qt Vanilla ice cream; softened In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip and orange slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Magic Pie * Categories: Pies, Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 42 Oreo cookies 1 pt Vanilla ice cream; softened 2 tb Margarine; melted 1/2 c Whipped topping 1 qt Chocolate ice cream Chocolate fudge sauce Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Mountain Pie * Categories: Pies, Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ -----------------------------------CRUST----------------------------------- 1 3/4 c Macaroon crumbs; soft 1/4 c Butter flavor Crisco; melted - about 7, 2" cookies ----------------------------------FILLING---------------------------------- 2 pt Lime sherbet; softened 1 1/2 c Macaroon crumbs; soft 1 qt Vanilla ice cream; softened CRUST: Pregeat oven to 350~. Lightly grease 9" pie palte. Combine 1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie plate. FILLING: Spread 1 pint lime sherbet in cooled crust. Freeze about 1 hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs. Spread vevnly over sherbet. Freeze about 1 hour until firm. Spread remaining sherbet over ice cream. Freeze several hours. Remove from freezer 10-15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Ice Cream Pie * Categories: Pies, Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 9 oz Chocolate wafer cookies 1 tb Unsalted butter 1/2 c Unsalted butter; melted 1 pt Ice cream; vanilla, coffee, 10 tb Kahlua; divided - or chocolate chip 1 ts Expresso powder 1 pt Chocolate ice cream 3 oz Semi-sweet chocolate; choped 3/4 c Whipping cream; whipped In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Style Ice Cream ** Categories: Ice cream, French Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 4 Egg; separated 6 c Light cream -OR- half & half 1 1/2 c Sugar 2 tb Vanilla extract Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. Chill well, churn then freeze. Makes about 3 quarts. VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. 1) BLACK WALNUT: Add 2 cups finely chopped black walnuts. 2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate chips. 3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice. 4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground cloves with sugar in recipe. 5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed peppermint stick candy. Add another 1/2 cup crushed candy after freezing but before ripening. 6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brach's Chocolate Rum Raisin Ice Cream ** Categories: Ice cream, Chocolate Yield: 4 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 c Whipping cream 3/4 c Milk 1/2 c Brach's chocolate covered 1 Egg - raisins 2 ts Rum flavoring In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer's directions. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brach's Chocolate Peanut Crunch Ice Cream ** Categories: Ice cream, Chocolate Yield: 4 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 Egg 3/4 c Milk 3 tb Sugar 2/3 c Brach's chocolate covered 1 c Whipping cream - peanuts; finely chopped In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brach's Choco-Mint Ice Cream ** Categories: Ice cream Yield: 4 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 Egg 3/4 c Milk 2 tb Sugar 1/2 c Brach's chocolate mints; 1 c Whipping cream - chopped, about 8 mints In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve in a parfait glass with layers of chocolate syrup in between ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Raspberry Ice Cream ** Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 c Milk 16 oz Cran-raspberry sauce 1/3 c Sugar 1 c Light cream 1/4 ts Salt 1/2 ts Vanilla 1 Egg In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal container of ice cream maker. Process according to manufacturer's directions. Makes 1 quart. NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating. Cover tray closely each time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Chocolate Ice Cream ** Categories: Ice cream, Chocolate, German Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Sugar 4 oz Sweet chocolate; melted 2 tb Flour 2 Eggs; beaten 1/8 ts Salt 1/2 c Shredded coconut 1/8 ts Cinnamon 2 c Light cream -OR- Half & Half 2 c Milk 1/2 c Pecans; chopped Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Ice Cream ** Categories: Ice cream, Fruits Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 pk Unflavored gelatin 2 c Dry-pack frozen blueberries; 1/2 c Milk; cold - thawed 1/2 c Milk; heated to boiling 3/4 c Sugar 2 c Fresh blueberries -OR- 2 c Whipping cream; whipped In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Praline Ice Cream ** Categories: Ice cream Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 3 Eggs 1 tb Vanilla 1 3/4 c Light brown sugar; firm pack 1/4 ts Maple flavoring (opt) 3 c Milk 1 c Slated pecans; chopped 3 c Whipping cream Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Apricot Ice Cream ** Categories: Ice cream, Fruits Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 12 oz Evaporated milk 1 1/2 c Fresh apricots; diced 1 pk Unflavored gelatin - about 3/4 lb 3/4 c Sugar 1/2 pt Plain yogurt 12 oz Apricot nectar 1 ts Vanilla Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Amaretto Zabagloine ** Categories: Ice cream, Fruits Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 3 Nectarines; cut in chunks 1/2 c Amaretto 1 1/2 c Sugar Almonds; chopped 3 c Half & half Additional nectarines; slice 6 Egg yolks Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce cream canister. Churn-freeze according to manufacturers directions. Pack into freezing containers; freeze until firm. To serve, allow to soften somewhat, then scoop over extra nectarine slices. Sprinkle with chopped almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiwifruit Sorbet ** Categories: Fruits, Ice cream Yield: 4 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 c Water 4 Kiwifruits; pared 1/2 c Sugar 5 ts Lemon juice 1/2 c Light corn syrup 1/4 ts Grated lemon peel Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved. Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour into shallow metal pan; freeze about 1 hour or until firm but not solid. Spoon into chilled bowl and beat with electric mixer until light and fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peppermint Dessert ** Categories: Ice cream, Chocolate Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 c Chocolate wafer crumbs 1 qt Peppermint ice cream; soft 3 tb Butter; melted 1/2 c Chocolate fudge topping Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Parfait Ice Cream Pie ** Categories: Pies, Ice cream, Fruits Yield: 6 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 qt Vanilla ice cream; soften 1 cn Cherry pie filling - slightly Whipped cream topping (opt) 1 8" cookie crumb pie crust In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla-Limeade Ice Cream Pie ** Categories: Pies, Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ -----------------------------------CRUST----------------------------------- 23 Chocolate wafer cookies 3 tb Butter; melted ----------------------------------FILLING---------------------------------- 3 pt Vanilla ice cream; softened 3 dr Green food coloring 6 tb Limeade concentrate; thawed For crust, take 11 of the wafers and trim 1/4" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour. For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper. Remove from freezer and let stand 15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tri-Color Cake ** Categories: Ice cream Yield: 6 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 Angel food loaf cake 1/2 ts Almond extract 1 pt Chocolate ice cream; soft 1 c Whipping cream; whipped and 1 pt Raspberry sherbet; soft - sweetened Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peachy Ice Cream Crown Cake ** Categories: Ice cream, Fruits Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 6 oz Ladyfingers; split 1/2 c Dry white wine 1/2 ga Vanilla ice cream 1/2 c Water 1 c Sugar 3 md Peaches; sliced 1 tb Cornstarch Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch in saucepan; stir in wine and water. Cook over medium heat until mixture is clear and slightly thickened. Mash one peach and stir into wine mix. Cool. Place peach slices over ice cream layer of cake. Serve with wine sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Melba Dessert Categories: Fruits, Ice cream Yield: 8 servings 2 c Peaches; sliced peeled fre 2 tb Water 2 c Raspberry; fresh or frozen Ice cream; vanilla 3/4 c Sugar In a saucepan, bring peaches, raspberries, sugar & water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sabayon Categories: Fruits, Ice cream Yield: 6 servings 2 Oranges 1/2 c White wine 2 Lemons 1/4 c Sherry 6 Egg yolks 1 qt French vanilla ice cream 1 1/2 c Sugar 24 Strawberries 1/2 c Red wine Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Ice Cream Cake Categories: Cakes, Ice cream Yield: 8 servings 3 oz Ladyfingers 1/2 c Coffee flavored liqueur 1/2 ga Coffee ice cream; softened 6 Toffee bars; crushed 1 qt Chocolate ice cream; soften Chocolate sauce 2 tb Instant coffee granules 1 c Heavy cream; whipped Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snickers Ice Cream * Categories: Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 12 oz Vanilla ice cream 1 c Cool whip 1/4 c Crunchy peanut butter 1 pk Instant chocolate pudding Mix all ingredients well. Pour into square pan and freeze. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterfinger Dessert * Categories: Ice cream Yield: 20 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 c Graham cracker crumbs 2 c Milk 1 c Soda cracker crumbs 1 qt Vanilla ice cream 1/2 c Butter; melted 8 oz Cool Whip 1 pk Instant vanilla pudding 4 Frozen Butterfingers 1 pk Instant butterscotch pudding Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Jack-O-Lanterns * Categories: Ice cream Yield: 12 servings ------------------------------PATTI - VDRJ67A------------------------------ 12 Navel oranges 12 Cinnamon sticks 1/2 ga Dark chocolate ice cream Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mint Heaven Categories: Ice cream, Chocolate Yield: 12 servings -----------------------------------CRUST----------------------------------- 1 pk Oreo cookies; crush in chunk 1 c Butter; melted ----------------------------------FILLING---------------------------------- 1 ga Ice Cream; mint choco-chip 8 Heath bars/Skors;crushed ----------------------------------TOPPING---------------------------------- 2 Jars hot Fudge Sauce 12 oz Cool Whip; thawed Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce, so you can pour. Pour fudge over top in rippled pattern. Freeze. Just before serving top with cool whip & reserved Heath chunks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coffee-Toffee Ice Cream Cake * Categories: Ice cream Yield: 8 servings ------------------------------PATTI - VDRJ67A------------------------------ 1 lb Frozen pound cake; thaw 3 Heath bars; crushed 2 pt Coffee ice cream; soft 1 c Heavy cream; whipped 1 1/3 c Hot fudge topping Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pears Belle Helene Categories: Fruits, Ice cream Yield: 4 servings 1 qt Water 4 oz Dark sweet chocolate 2 1/2 c Sugar 1/2 c Whipping cream 1 Vanilla bean split French vanilla ice cream 4 Pears; peeled Combine water,sugar and vanilla bean in large sauce pan and bring to boil. Add pears, reduce heat and cook gently until tender (30 minutes). Refrigerate pears and syrup for 24 hours. Remove vanilla bean from syrup. Melt chocolate in heavy pan over low heat, stirring frequently until smooth and glossy. Scrape vanilla bean pulp into chocolate. Add cream and bring to a boil, stirring constantly. Remove from heat. To serve, place scoop of ice cream in bowl. Place pear alongside ice cream and spoon chocolate sauce over top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sundae Apples Categories: Fruits, Ice cream Yield: 4 servings 4 lg Red Apples 1/2 Lemon; sliced thin 3/4 c Sugar 1/2 Orange; sliced thin 3/4 c Water Chocolate Liqueur Sauce 1/2 ts Cinnamon 1 pt Vanilla Ice Cream 2 dr Red Food Coloring 1/4 c Walnuts; chopped --------------------------CHOCOLATE LIQUEUR SAUCE-------------------------- 2 tb Butter or Margarine 1/2 c Water 2 Unsweetened Chocolate square 2 tb Apple Brandy -OR- 1 c Sugar - Creme de Cacao Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple 1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil. Boil 7 mins. or until syrup is thickened. Discard lemon and orange slices. Pour this syrup over the apples, and bake for 30 minutes or until fork tender. Baste apples frequently during baking with syrup from the pan. They should be nicely glazed when done. To serve warm, let apples stand 10-15 minutes before continuing. Also good served cold. Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl. Cut sections deeper if needed to open it more easily. Fill center of apple with scoop of ice cream. Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts. Serve immediately. CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat. Add sugar and water. Cook until sauce is thickened a bit, stirring frequently. Add liqueur and remove from heat. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Lady Heath Dessert ** Categories: Ice cream Yield: 10 servings ------------------------------PATTI - VDRJ67A------------------------------ 18 To 24 ladyfingers; split 1 qt Vanilla ice cream; softened 1 tb Instant coffee 1 c Whipping cream 1 tb Water; boiling 2 tb Cream de cacao 5 1.4oz Heath Bars; frozen Line bottom and sides of 8" springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Pecan Ice Cream Dessert ** Categories: Ice cream Yield: 16 servings ------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Butter or margarine; softend 2 c Milk; cold 1 pk Lorna Doone cookies 13 oz Cool Whip 1 qt Butter pecan ice cream 4 Heath Bars; frozen 2 sm Vanilla instant pudding Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Ho Ho Dessert ** Categories: Ice cream Yield: 20 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 pk HoHo cakes 13 oz Cool Whip 2 qt Ice cream, 1 qt each of 2 16 oz Oreo cookies; crushed - different flavors, any 12 oz Hot fudge sauce - you choose Chocolate shavings Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pistachio Fluff ** Categories: Ice cream Yield: 16 servings ------------------------------PATTI - VDRJ67A------------------------------ 56 Ritz crackers; crushed 2 c Milk 1/2 c Margarine; melted 2 pt Vanilla ice cream; softened 2 sm Pistachio instant pudding Cool Whip Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving time. Cut into squares. NOTE: Can use any flavor pudding. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watermelon Sherbet Categories: Fruits, Ice cream Yield: 9 servings 5 c Watermelon; seeded & cubed 1 Envelope unflavored geletin 3/4 c Sugar 1/4 c Water 1 tb Lemon juice 12 oz Evaporated skimmed milk Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice Cream with Black Cherry Sauce Categories: Italian, Fruits, Ice cream, Sauces Yield: 8 servings 10 oz Morello cherries; pitted 1/2 Lemon - or other if these not 1 Vanilla bean - available (maybe Bing) 4 Eggs; yolks only - reserve the stones 2 c Milk 3/4 c Sugar - Gelato alle Amarene - Tie the cherry stones in a piece of cheesecloth. Put the cherries in a saucepan and add half the sugar, the cherry stones, the zest and juice of the lemon, vanilla bean and sufficient water to barely cover the cherries. Simmer for 30 minutes. Set aside to cool. Discard the cherry stones. Push the sauce through a sieve into a bowl. In the top of a double boiler, beat the egg yolks with the remaining sugar until the mixture falls from the beater in a ribbon. Add the milk. Place over simmering water and cook, without boiling, until the custard thickens enough to coat a spoon. Remove from the heat and set aside to cool. Freeze the mixture in an ice-cream machine and churn until set. Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry sauce over it and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme De Menthe Parfait Categories: Ice cream Yield: 6 servings 2 oz Creme de Menthe 1/2 c White Corn Syrup 1/2 c Crushed Pineapple & Juice 1 ds Salt 1 c Water 1 qt Vanilla Ice Cream 1 c Sugar 3 dr Green Coloring Boil all ingredients except Creme de Menthe and ice cream. When pineapple is clear, add Creme de Menthe. Let cool and make parfaits in the usual manner, alternating sauce and ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Garden Mint Ice Cream Categories: Ice cream Yield: 1 servings 1 1/2 c Sugar 1 c Light corn syrup 1 1/2 c Water 1 c Unsweetened pineapple juice 1 c Fresh pineapple; 2 c Milk - crushed finely 2 c Whipping cream 2 c Mint leaves; crush finely 1/4 c Creme de menthe Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pump House Peaches in Flame Categories: Fruits, Ice cream Yield: 8 servings 1/2 c Sugar 1 tb Lime juice 1/2 c Port wine 3 1/2 c Peach halves; drained 1/2 c Tart cherry jelly 1/4 c Brandy; heated 1/4 ts Cinnamon 1 qt Lemon ice cream ds Salt Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves, cut side down, and prick rounded surfaces with a fork. Simmer 5 minutes, basting peach halves frequently with sauce. Add 1/4 cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies. To serve, spoon peaches and sauce over individual servings of lemon ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Freezer Strawberry Sorbet Categories: Ice cream Yield: 6 servings 2 pk Unflavored gelatin -about 3 pints fresh 1 c Sugar 1 c Cranberry juice cocktail 3 c Water 1/4 c Fresh squeezed lemon juice 1 qt Pureed strawberries Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pralines & Cream Ice Cream Categories: Ice cream Yield: 6 servings ----------------------------------PRALINES---------------------------------- 1 c Sugar 1/8 ts Salt 1 c Brown sugar; firmly packed 2 tb Butter or margarine 3/4 c Buttermilk 1/2 ts Baking soda 2 c Pecans; coarsely chopped 1 1/2 tb Vanilla extract ---------------------------------ICE CREAM--------------------------------- 2 1/4 c Sugar 5 c Whole milk 1/3 c All purpose flour 1 qt Whipping cream 1/4 ts Salt 1 1/2 tb Vanilla 3 Eggs; beaten Plus Pralines, above PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosy Rhubarb Sherbet Categories: Ice cream, Fruits Yield: 1 servings 4 c Rhubarb; finely chopped 2 Egg whites 1 c Sugar 2 tb Sugar 1 ts Grated orange peel Toasted coconut or nuts, 1/2 c Orange juice - if desired 1/2 c Corn syrup In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Daisy White's Strawberry Ice Cream Categories: Ice cream Yield: 1 servings 3 Eggs; slightly beaten 20 oz Strawberry soda (Big Red) 1/2 c Sugar 1 ts Vanilla 1 cn Sweetened condensed milk 2 pk Frozen strawberries; thawed 2 c Light cream Beat eggs; add all other ingredients, including strawberries. Pour into ice cream freezer and freeze as usual. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantaloupe Sherbet Categories: Ice cream Yield: 12 servings 1 md Cantaloupe; peeled, 1/4 c Honey - seeded, cubed 3 c Milk 2 tb Lemon juice 1/2 ts Vanilla 1/2 c Sugar In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jello Ice Cream Pies Categories: Pies, Ice cream, Fruits Yield: 8 servings 1 pt Ice cream 8 oz Fruit; frozen w/syrup 4 oz Jello; small package 1 c Water; hot Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until disolved. Then blend in fruit. Pour into a pie shell and refrigerate until set. You can do so many combos. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond-Snow Fruit Boats * Categories: Fruits, Ice cream Yield: 10 servings ------------------------------PATTI - VDRJ67A------------------------------ 4 Apple; unpeeled, thin sliced 1 1/2 c Powdered sugar; sifted 3 Banana; peeled, thin sliced 4 ts Vanilla 3 Pear; unpeeled, thin sliced 1/4 ts Almond extract 2 Pineapple; fresh (with tops) 2 qt Ice; finely crushed 2 Strawberry; halved, -tops 3/4 c Almonds; toasted & slivered 1 1/2 lb Grape; halved, seeded 3/4 c Fresh orange juice 1 pt Kumquat 1/4 c Kirsch 1 1/2 c Whipping cream Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Ice Cream * Categories: Ice cream, Chocolate Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 c Half and half 4 Eggs 12 oz White chocolate; 1 1/2 c Sugar - coarsely chopped 2 c Whipping cream Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Gelatin Dessert Categories: Ice cream Yield: 8 servings 1 cn Mandarin Oranges; drained 1 1/3 c Water; boiling 1 lg Orange Jello 2 pt Vanilla ice cream; softened Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir until melted. You can either layer oranges and mixture in 6-cup bowl or spread mix in 9x13" and put oranges on top. Refrigerate until set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Decadent Ice Cream Cake * Categories: Ice cream Yield: 6 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 1/4 c Macaroons; crumbled 4 tb Chocolate syrup 3 c Chocolate ice cream; 3 tb Kahlua - slightly softened 3 c Vanilla ice cream; slightly 5 Heath bars; coarsely chopped - softened Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnught. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving paltter. Slice and serve. TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or others can be used. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Ice Cream Torte * Categories: Ice cream, German Yield: 12 servings ------------------------------PATTI - VDRJ67A------------------------------ 2 lg Egg whites 3 c Whipping cream; whipped 1/4 ts Cream of tartar 2 tb Cocoa 1/2 c Sugar 10 oz Frozen red raspberries; 1 pk Unflavored gelatin - thawed and drained 1/4 c Water; cold 1 oz Unsweetened chocolate 5 Egg yolks 1/2 c Whipping cream; whipped and 2/3 c Sugar - chilled 6 tb Sherry 12 Chocolate kisses Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heath Bar Brownie Sundaes/caramel Sauce Categories: Ice cream, Sauces Yield: 8 servings ---------------------------------ICE CREAM--------------------------------- 1 qt Vanilla ice cream 1 c Heath bars; chopped -------------------------------CARAMEL SAUCE------------------------------- 1 1/3 c Whipping cream 2 tb Unsalted butter; cut into 1 c Sugar - 4 pieces 3 tb Water ----------------------------------BROWNIES---------------------------------- 1 c Unsalted butter; cut into 3/4 c All purpose flour - 1/2" pieces 1 ts Baking powder 8 oz Semisweet chocolate; chopped 1/4 ts Salt 2 oz Unsweetened chocolate; chop 1 c Heath bar; chopped 3 lg Egg - + 2 tb 1 c Sugar - about 6 1/2 ounces 2 ts Vanilla extract FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking pan with 2" high sides. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. Remove from over water and cool mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for another use). Surround each with 3 small scoops of ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Devastation (Part 1) Categories: Ice cream, Chocolate Yield: 12 servings -------------------------CHOCOLATE RAISIN ICE CREAM------------------------- 2 c Raisins 1 c Half & half 1/2 c Jack Daniel's whiskey 2 oz Unsweet chocolate 8 oz Semi-sweet chocolate 8 Egg yolks 2 c Heavy cream 1/4 c Sugar -------------------------------MOCHA MERINGUE------------------------------- 1/2 c Powdered sugar 3/4 c Sugar 1 tb Cornstarch 2 ts Instant espresso 1 tb Unsweetened cocoa powder 1/4 ts Cream of tartar 8 Egg whites 1/8 ts Salt ----------------------------BITTERSWEET GANACHE---------------------------- 2 c Heavy cream 8 oz Semi-sweet chocolate 2 tb Unsalted butter 4 oz Unsweetened chocolate 2 tb Sugar Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy cream, and 2 ounces unsweetened chocolate in the top half of the double boiler. Tightly cover the top with ilm wrap. Heat for 10 minutes, then remove from the heat and stir until smooth. Transfer to a stainless steel bowl and set aside until needed. Heat the remaining 1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan over medium-high heat. Bring the cream to a boil. While the cream is heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl. Continue to beat on high until slightly thickened and lemon-colored, about 2 1/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 185~, 2-4 minutes. Then pour into the melted chocolate mixture, and stir to combine. Cool the mixture in an ice-water bath to a temperature of 40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film wrap to cover the insides of the pan. Set aside until needed. Fold the whiskey-soaked raisins and any residual liquid into the cooled chocolate custard mixture. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semi-frozen ice cream to the 2 cake pans, evenly dividing the ice cream between the two pans. Use a rubber spatula to spread the ice cream evenly to the edges of the pans. Tightly cover the tops of the pans with film wrap, then place in the freezer for at least 12 hours before assembling the cake. See part 2 for rest of directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Devastation (Part 2) Categories: Ice cream, Chocolate Yield: 12 servings - directions continued MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment paper (cut to fit the baking sheets) with a pencil. Turn each sheet of parchment paper over and place with the trace mark down on a baking sheet. Preheat the oven to 250~. Combine together in a sifter the confectioners' sugar, cornstarch, and cocoa. Sift onto the wax paper and set aside until needed. Heat 1" of water in the bottom half of a double boiler over medium-high heat. Place 8 egg whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the salt in the top half of the double boiler. Heat the egg white mixture to a temperature of 120~ while gently and constantly whisking, about 2-3 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a balloon whip. Whisk on high until stiff but not dry, about 2 to 2 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the sifted dry ingredients. Fill a pastry bag (with no tip) with about a third of the meringue. Fill a traced circle with meringue: start in the center and pipe a 1/2" wide spiral toward the ouside of the circle. Fill the pastry bag again and repeat this procedure with each of the 2 remaining circles (each circle should be filled with about a third of the original amount of meringue.) Place the meringues in the preheated oven and bake for 1 hour. Reduce the oven temperature to 225~ and bake for an additional 2 hours. Cool on baking sheets for 30 minutes before handling. THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 tablespoons sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place 8 oz semi-sweet chocolate and 4 ounces unsweetened chocolate in a stainless bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve 1 cup of ganache and set aside at room temperature. Pour the remaining amount of ganache onto a baking sheet with sides and refrigerate for 35-40 minutes. Pour 1/4 cup of the reserved room-temperature ganache onto the center of a baked meringue (supported by a cake circle). Remove an ice-cream disk from the freezer. Unwrap the disk and place it onto the puddle of ganache. Press down on the ice cream disk gently but firmly (this will spread the ganache). Fill a pastry bag fitted with a medium-sized star tip with one-third of the chilled ganache. Pipe about 28-30 individual vertical strips 1 1/2" long and 3/4" wide--all the way around the side of the ice cream disk (each strip should be touching the other, and each strip should also be wider at the base where it touches the meringue and tapered at the crest where it rises to the top edge of the ice cream disk). Place this section into the freezer and repeat the preceding procedure with another meringue and ice cream disk. Place in the freezer after completion for about 10-15 minutes. Remove a meringue and ice cream section from the freezer. Pour 1/4 cup of room-temperature ganache onto the center of the ice cream. Remove the second section from the freezer, and center onto the first. Press down on the ice cream, gently but firmly, to spread the ganache. Pour the remaining 1/4 cup of room-temperature genache onto the top ice cream disk, and onto this ganache place the remaining baked meringue, once again pressing down gently but firmly to spread the ganache. Place the Devastation in the freezer for about 10-15 minutes. Fill a pastry bag fitted with a medium-sized star tip with the remaining chilled ganache. Remove the Devastation from the freezer. Starting 1/2" inside the edge of the top meringue, pipe a ring of about 28-30 individual strips--1 1/2" long and 3/4" wide--all the way around the top (each strip should be touching the other, and each strip should also be wider at the point closest to the edge and tapered at the point closest to the center). Return the completed Devastation to the freezer for at least 1 hour before serving. To serve, cut the Devastation with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Allow the slices to come ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pats Hot Pepper Jelly Categories: Spreads, Preserve Yield: 6 servings 1 c BELL PEPPERS SEEDED/CHOPPED 6 c SUGAR 1/3 c JALAPENO PEPPERS SEED/CHOP 5 dr GREEN FOOD COLORING 1 1/2 c CIDER VINEGAR 1 pk BOTTLE OR PKG OF PECTIN Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Beef in Chili Sauce Categories: Meats, Mexican, Sauces, Chili Yield: 4 servings 1 lb Beef steak ----------------------------------MARINADE---------------------------------- 1 tb Light soy sauce 3 tb Cornstarch 2 ts Rice wine 1 tb All-purpose flour 1 ts Sesame oil 2 c Peanut oil 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 3 tb Sugar 5 Dried chiles; halved 1/2 c Water 3 tb Garlic, finely sliced 1 ts Cornstarch; mixed with 1 ts Salt 1 ts Water PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to the touch. Cut it into slices against the grain, then finely shred the slices. Combine the meat with the marinade and mix very well. Soak the dried chiles in warm water. When they are soft and pliable, cut them in half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon and drain the meat in a colander. Heat a small saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Chili and Garlic Categories: Fish/sea, Mexican, Chili, Beans, Garlic Yield: 4 servings -----------------------------------BATTER----------------------------------- 4 tb Cornstarch 1 Egg 1/4 c Flour 1 Egg white 1 ts Baking powder 2 tb Salt 1/2 c Water 1 1/2 lb Shrimp; peeled and deveined 1/2 ts Salt 2 c Peanut oil, for deep-frying -----------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 1 ts White rice vinegar 5 Dried chiles; halved 1/2 c Water 3 tb Finely sliced garlic 1 ts Cornstarch; mixed with 1 ts Salt 1 ts Water 3 tb Sugar MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Don's Ambush Chili* Categories: Chili, Mexican, Beans Yield: 8 servings 3 lb Lean rough ground 2 oz Sour mash whiskey -chuck steak 1 oz Vietnamese hot sauce 1 lb Lean pork shoulder -or Tabasco sauce 3 Medium onions chopped 5 Cloves garlic crushed 1 Green Bell pepper chopped 3 tb * masa harina (fine yellow 1 Red Bell pepper chopped -corn meal) 8 Fresh Jalapeno peppers 1 tb Soy sauce -(2 seeded & chopped) 3 Bay leaves -balance gashed 2 c Stewed tomatos chopped 2 tb Fresh ground cumin 1 c Tomato sauce 1 ts All Spice 1 c Tomato paste 1 tb Blackstrap molasses -* Items are optional 12 oz (1 can) beer(not Lite) Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has not yet been entered in any cook- offs but will be a winner I am sure! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Navajo Green Chili Categories: Meats, Mexican, Chili, Beans Yield: 6 servings 3 lb Pork shoulder, trimmed 3 Medium onions chopped -of fat 2 1/2 ts Salt 2 c Stewed tomatos 4 6 cloves of garlic, minced 3 tb Bacon grease 1/2 ts Dried, ground Mexican 1 6oz. can tomato paste -oregano 1/3 c Flour 2 16 oz. cans of whole green 3 c Water -chiles Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Home Economist, Navajo Cultural Center ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Craig Claiborne's No-Salt Chili Con Carne Categories: Chili, Beans Yield: 2 servings 1 tb Oil,vegetable 1 ts Cumin 3 Onions 1 ts Oregano,dried,pref. Mexican 1 Pepper 1 Bay leaves 1 1/4 lb Beef,coarse grind 1/2 ts Pepper 2 Cloves garlic 4 c Tomatoes 2 tb Red chile,hot,ground 1 tb Red wine vinegar 1 tb Red chile,mild,ground 1/4 ts Chile caribe 1. Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reno Red Categories: Chili, Beans Yield: 12 servings 1 c Oil,cooking 3/4 c Chile caribe 3 lb Beef round,coarse grind 1 tb Oregano,dried,pref. Mexican 3 lb Beef chuck,coarse grind 2 tb Paprika Peppercorns,whole black 2 tb Cider vinegar 12 tb Red chile,mild,ground 3 c Beef broth 6 tb Cumin 4 oz Diced green chiles 6 Garlic cloves 4 oz Stewed tomatoes 2 Onions 1 ts Hot pepper sauce,liquid Water 2 tb Corn flour(masa harina) 6 Red chiles 1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Mexican Chili Pork Categories: Chili, Beans, Pork/ham Yield: 8 servings 3 lb Pork shoulder,1/2" cubes 1/2 ts Oregano,dried,pref. Mexican 1 ts Salt 3 c Chicken broth 2 Garlic cloves 4 c Pinto beans 8 tb Red chile,mild,ground 1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cubes a few at a time, stirring to brown evenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.~ 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pedernales River Chili Categories: Chili, Beans Yield: 8 servings 3 tb Lard 1 ts Cumin 4 lb Beef,coarse grind 2 c Water 1 Onion 32 oz Tomatoes,whole 2 Garlic cloves 4 tb Red chile,hot,ground 3 ts Salt 2 tb Red chile,mild,ground 1 ts Oregano,dried,pref. Mexican 1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amarillo Chili Categories: Chili, Beans Yield: 4 servings 4 Bacon,slices,1/2" pieces 2 tb Red chile,mild,ground 2 Onion(s) 1 ts Oregano,dried,pref. Mexican 1 Garlic clove 1 1/2 ts Cumin 1/2 lb Pork shoulder,coarse grind 1 1/2 ts Salt 1 lb Beef round,1/2" strips 12 oz Tomato paste 1/2 lb Beef chuck,coarse grind 3 c Water 4 cn Green chiles,whole 16 oz Pinto beans 1 tb Red chile,hot,ground 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Midwest Chili Categories: Chili, Beans Yield: 12 servings 3 lb Beef chuck,coarse grind 3 tb Cumin 2 lb Beef chuck,fine grind 3 ts Salt 2 Onions 3 c Water 5 Garlic cloves 30 oz Tomato sauce 1 tb Red chile,hot,ground 56 oz Tomatoes,whole 5 tb Red chile,mild,ground 32 oz Pinto beans 1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili H. Allen Smith Categories: Chili, Beans Yield: 8 servings 2 tb Butter 3 tb Red chile,hot,ground 4 lb Beef sirloin,coarse grind 1 tb Oregano,dried,pref. Mexican 6 oz Tomato paste 1/2 ts Basil 4 c Water 1 tb Cumin 3 Onions 1 Salt 1 Bell pepper(s) 1 Pepper 4 Garlic cloves 1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Woody Desilva Categories: Chili, Beans Yield: 8 servings 2 tb Oil,cooking 2 tb Paprika 5 Onions 3 tb Cumin 4 lb Beef chuck,coarse grind 2 ts Chipenos(pequin chiles) 5 Garlic cloves 4 ds Hot pepper sauce,liquid 4 tb Oregano,dried,pref. Mexican 30 oz Tomato sauce 2 ts Woodruff 6 oz Tomato paste 1 tb Red chile,hot,ground Water 1 ts Cayenne pepper 4 tb Corn flour(masa harina) 1. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carroll Shelby's Chili Categories: Chili, Beans Yield: 4 servings 1/2 lb Suet or 1 Onion,small,finely chopped 1/2 c Oil,cooking 1 1/4 ts Oregano,dried,pref. Mexican 1 lb Beef round,coarse grind 1/2 ts Paprika 1 lb Beef chuck,coarse grind 1 1/2 ts Cumin,ground 1 cn Tomato sauce(8oz ea) 1 1/4 ts Salt 1 cn Beer(12oz ea) Cayenne pepper 1/4 c Red chile,hot,ground 3/4 lb Monterey Jack cheese,grated 2 Garlic cloves,finely chopped 1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Murray's Girlfriend's Cincinnati Chili Categories: Chili, Beans Yield: 6 servings 2 tb Butter 1 1/2 ts Salt 2 lb Beef,hamburger grind 2 tb Red chile,ground,hot-mild 6 Bay leaves 1 ts Cumin,ground 1 Onion,large,finely chopped 1/2 ts Oregano,dried,pref. Mexican 6 Garlic cloves,med,fine chop 1 cn Tomato paste(6oz ea) 1 ts Cinnamon 6 c Water 2 ts Allspice 1 cn Kidney beans,(16oz ea) 4 ts Vinegar 1/2 lb Vermicelli,cooked 1 ts Red pepper,dried whole or 1/2 c Cheddar cheese,grated 1 ts Chile caribe 1 Onion,small,finely chopped 1. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gringo Chili Categories: Chili, Beans Yield: 4 servings 2 ts Lard,butter,or bacon dripins 1/4 ts Cumin,ground 1/2 Onion,med,coarsely chopped 2 Garlic cloves,med,fine chop 1 lb Beef round,coarse grind 2 cn Tomato soup(10-1/2oz ea) 2 tb Red chile,hot,ground 1 cn Onion soup(10-1/2oz ea) 1 tb Red chile,mild,ground 2 cn Kidney beans(16oz ea) 1/4 ts Oregano,dried,pref. Mexican 1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Esquire Fortnightly's Eastern Establishment Chili Categories: Chili, Beans Yield: 10 servings 2 c Kidney beans 2 tb Red chile,mild,ground 1/3 c Olive oil or 1 tb Cayenne pepper 1/3 c Lard 1 tb Chile caribe 5 lb Beef brisket,1/2" cubes 2 tb Cumin,ground 2 Onions,lg,coarsely chopped 2 tb Corn flour(masa harina) 6 Garlic cloves,lg,fine chop 6 c Canned tomatoes,chopped 2 Bell pepper(s) 1/2 c Freshly brewed coffee 2 tb Basil,dried Salt 1 Bay leaves Black pepper,freshly ground 1. Place the beans in a bowl, cover with water and soak overnight.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside.~ 4. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour(masa harina) and cook 1 or 2 minutes longer.~ 5. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer.~ 7. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jeanne Owen's Chili Con Carne Categories: Chili, Beans Yield: 6 servings 1/3 c Olive oil 1 ts Caraway seeds 3 lb Beef round,lean,1" cubes 2 ts Sesame seeds 2 Onions,medium,finely chopped 1/2 ts Oregano,ground,pref. Mexican 3 Garlic cloves,med,fine chop 3 tb Red chile,ground,hot-mild Salt 1 c Olives,green,pitted 4 c Water,boiling 2 cn Kidney beans(16oz ea) 1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buzzard's Breath Chili Categories: Chili, Beans Yield: 16 servings 3 tb Lard,butter,or bacon dripins 1 tb Cumin 2 Onions,lg,coarsely chopped 1 ts Oregano,dried,pref. Mexican 8 lb Beef chuck,coarse grind or 3 cn Tomato sauce(8oz ea) 8 lb Beef round,coarse grind 3 c Water 5 Garlic cloves,finely chopped 2 tb Salt 5 1/3 tb Red chile,hot,ground Parsley(optional) 5 1/3 tb Red chile,mild,ground 1 c Corn flour(masa harina) 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cookout Chili Categories: Chili, Beans Yield: 2 servings 1 lb Beef chuck,hamburger grind 1/2 ts Oregano,dried,pref. Mexican 1 Bell pepper(s) 1/2 ts Cumin,ground 4 Chiles,green,fresh whole 1 ts Red chile,hot,ground 1 Jalapeno pepper,pickled 1 ts Chile caribe 2 Scallions,coarsely chopped 1 cn Kidney beans(16oz ea) 1 cn Tomato sauce(16oz ea) 1. Form the meat into three or four hamburger patties.~ 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas/two Fingers Chili Categories: Chili, Beans Yield: 6 servings 2 tb Oil,vegetable 1 tb Salt 3 lb Beef,coarse grind 2 c Tequila 2 Garlic cloves 6 c Water 5 tb Red chile,mild,ground 1/2 c Corn flour(masa harina) 1 tb Cumin 2 tb Chile caribe 1 1/2 ts Cayenne pepper 1 ts Hot pepper sauce,liquid 1 tb Oregano,dried,pref. Mexican 1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Diet Chili Categories: Chili, Beans Yield: 8 servings 1 tb Oil,vegetable 1 ts Oregano,dried,pref. Mexican 2 Onions,finely chopped 1 1/2 ts Cumin 2 lb Beef,coarse grind 1/2 ts Salt 2 tb Red chile,hot,ground 5 Tomatoes,coarsely chopped 3 tb Red chile,mild,ground 12 oz Green chiles,whole 1 Garlic clove 1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nevada Annie's Cowboy Chili Categories: Chili, Beans Yield: 16 servings 1/2 c Lard 4 tb Red chile,mild,ground 3 Onions,med,coarsely chopped 2 ts Cumin,ground 2 Bell pepper(s) 3 Bay leaves 2 Celery stalks,coarsely chop 1 tb Hot pepper sauce,liquid 1 tb Jalapeno peppers,pickled Garlic salt(to taste) 8 lb Beef chuck,coarse grind Onion salt(to taste) 2 cn Stewed tomatoes(15oz ea) Salt(to taste) 1 cn Tomato sauce(15oz ea) Pepper,fresh grnd(to taste) 1 cn Tomato paste(6oz ea) 4 oz Beer 8 tb Red chile,hot,ground Water 1. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.~ 2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dallas Chili Categories: Chili, Beans Yield: 12 servings 6 lb Beef brisket,coarse grind 1 ts Paprika 4 tb Red chile,hot,ground 1 tb Salt 1 tb Red chile,mild,ground 1/3 c Bacon drippings 1/2 tb Chile caribe 2 tb Lemon juice 1 ts Cayenne pepper 2 tb Lime juice 2 tb Oregano,dried,pref, Mexican 1 tb Dijon mustard 8 Garlic cloves,crushed 2 tb Corn flour(masa harina) 4 Bay leaves 4 cn Beer(12oz ea) 1 ts Gumbo file(ground sassafras) 1 tb Worcestershire sauce 3 tb Cumin,ground 1 tb Sugar 3 tb Woodruff or 1 tb Chicken fat(opt) 2 oz Chocolate,unsweetened Hot pepper sauce,liquid(opt) 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun Dance Chili Categories: Chili, Beans Yield: 6 servings 2 tb Lard 1/2 ts Oregano,dried,pref. Mexican 1 Onion 1 ts Cumin 1/2 Celery stalk 3 Garlic cloves 1 Bell pepper(s) 1 ts Salt 1/2 c Mushrooms 16 oz Tomatoes,whole 3 lb Beef,coarse grind 6 oz Tomato paste 2 tb Red chile,hot,ground 4 oz Green chiles,whole 1 tb Red chile,mild,ground 32 oz Kidney beans in water 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili a la Franey Categories: Chili, Beans Yield: 4 servings 1 tb Olive oil 2 ts Cumin,ground 1 lb Beef,very lean,coarse grind 3 c Tomatoes with tomato paste 1 lb Pork,very lean,coarse grind 1 c Beef broth 3 Onions,large,finely chopped 1 c Water 1 Bell pepper(s) Salt 2 Celery stalks,finely chopped Pepper,ground,fresh 1 tb Garlic,finely chopped 1/2 ts Chile caribe 1 tb Oregano,dried,pref. Mexican 2 tb Red chile,ground,mild-hot 2 Bay leaves 2 c Kidney beans,cooked,drained 1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hy Abernathy's Georgia Chain-Gang Chili Categories: Chili, Beans Yield: 20 servings 1 c Burgundy,dry 1 ts Oregano,dried,pref. Mexican 1/2 ts Thyme,dried 1/2 ts Cumin 2 Bay leaves Rosemary 4 Garlic cloves,med,fine chop 1 1/2 c Tomatoes,Italian-style 1/2 ts Black pepper,freshly ground 16 oz Tomato sauce 6 lb Beef,coarse grind 8 oz Tomato sauce,Mexican hot 2 Chicken breasts,large 1 cn Chiles,green,mild,whole Water 1 cn Jalapeno peppers,pickled 2 ts Salt 2 tb Hot pepper sauce,liquid 2 tb Oil,vegetable 1 tb Butter 2 Onions 3 Chiles,fresh whole green 3 Pork chops,coarse grind 1/2 c Mushrooms 10 tb Red chile,mild,ground 1/2 c Sauterne 1 ts Cayenne pepper 12 oz Beer 1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.)~ 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.~ 3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.~ 4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.~ 6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot.~ 7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wheat and Meat Chili Categories: Chili, Beans Yield: 4 servings 1 c Wheat kernels,whole 1/2 ts Oregano,dried,pref. Mexican 1/4 c Lard 2 ts Cumin 2 Onions 1 ts Salt 1 1/2 lb Beef,coarse grind 1/2 ts Chile caribe 2 tb Red chile,hot,ground 8 oz Green chiles,diced 2 tb Red chile,mild,ground 8 oz Tomato paste 3 Garlic cloves 32 oz Tomato juice 1. In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary.~ 2. Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.~ 3. Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice.~ 4. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Serendipity's Southern Chili Categories: Chili, Beans Yield: 8 servings 4 tb Butter 3 Garlic cloves,medium,crushed 1 Onion,large,coarsely chopped 1 tb Black pepper,freshly ground 4 lb Beef,lean,hamburger grind 1 tb Salt 8 tb Red chile,hot,ground 1 tb Sugar 4 tb Red chile,mild,ground 1 cn Tomatoes,whole(12oz ea) 3 tb Cumin,ground 4 cn Kidney beans,w/H2O(16oz ea) 1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remainig ingredients. Bring to a boil, then lower the heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible. Stir occasionally. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Chili Categories: Chili, Beans Yield: 8 servings 2 1/2 c Kidney beans,dried,soaked 4 Tomatoes,coarsely chopped 3 ts Salt 1 tb Lemon juice,fresh 1 c Tomato juice 2 tb Red chile,hot,ground 1 c Bulghur,raw 3 tb Red chile,mild,ground 2 tb Olive oil 1 ts Cumin,ground 2 Onions,med,coarsely chopped 1/2 ts Oregano,dried,pref. Mexican 4 Garlic cloves,medium,crushed 1 ts Basil,dried 3 Celery stalks,coarse chopped Black pepper,freshly ground 3 Carrots,coarsely chopped 1 1/2 Bell pepper(s) 1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~ 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Authentic Texas Border Chili Categories: Chili, Beans, Chorizo, Sausages Yield: 12 servings 3 Tomatoes,med 1 lb Chorizo sausage or 1 Onion,Burmuda,lg,fine chop 1 lb Sausage,hot,non-Italian 1/4 ts Oregano,dried,pref. Mexican 4 Garlic cloves,med,fine chop 2 ts Paprika 2 ts Salt 5 Garlic cloves,lg,fine chop 4 tb Red chile,hot,ground 4 lb Beef shank,coarse grind 4 tb Red chile,mild,ground 1 tb Lard,butter,or bacon dripins 3 tb Cumin seeds 4 Scallions,in bunches,chopped Beer 5 Bell pepper(s) Water 5 Serrano chiles,fresh 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clyde's Chili Categories: Chili, Beans Yield: 8 servings 3 tb Oil,cooking 4 tb Red chile,mild,ground 2 Onions 2 ts Cumin 3 lb Beef,coarse grind 1 ts Oregano,dried,pref. Mexican 2 tb Worcestershire sauce 2 ts Salt 3 Garlic cloves 16 oz Kidney beans 4 tb Red chile,hot,ground 15 oz Chili sauce 1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bert Greene's Peppered Chili Categories: Chili, Beans Yield: 6 servings 7 tb Butter 1/2 ts Paprika 2 Garlic cloves,med,fine chop 1/2 ts Cayenne pepper 4 Onions,finely chopped 1/2 ts Allspice 1 Bell pepper(s) 2 tb Chile caribe 1 1/4 lb Beef round,hamburger grind 1 ts Soy sauce 1 tb Oil,vegetable 1/2 ts Hot pepper sauce,liquid 1 1/2 lb Beef shoulder,2"x1/2" strips 6 Serrano chiles,frsh,fin chop 3 tb Red chile,mild,ground 1/2 c Red wine,dry 3 Tomatoes,lg,chopped 3/4 c Beef broth 1 ts Sugar 1 ts Salt 1 Bay leaves 1/2 ts Black pepper,freshly ground 4 Basil leaves,fresh,chopped 3 c Kidney beans,cooked,drained Thyme,dried 1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.~ 2. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Australian Dinkum Chili Categories: Chili, Beans Yield: 8 servings 1/2 lb Bacon,packaged 3 tb Red chile,mild,ground 2 tb Oil,vegetable 2 Garlic cloves,med,fine chop 2 Onions,med,coarsely chopped 1 tb Oregano,dried,pref. Mexican 1 Celery stalk,coarse chopped 1 ts Cumin,ground 1 Bell pepper(s) 2 cn Beer,pref. Aus.(12oz ea) 2 lb Top beef sirloin,1" cubes 1 cn Tomatoes,whole(14 1/2oz ea) 1 lb Beef,hamburger grind 3 ts Brown sugar 1 lb Pork,hamburger grind 1 Boomerang(opt but authentic) 4 tb Red chile,hot,ground 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Australian Dinkum Chili (Original Recipe) Categories: Chili, Beans Yield: 8 servings 500 g Walleroo bacon 31 1/2 g Tasmanian light red chile 2 tb Oil,vegetable 31 1/2 g Wooroorooka chile 1 Brown onion,medium,chopped 26 1/2 g Mount Isa dark red chile 1 White onion,chopped 140 g Oregano 2 Celery stalks,chopped 1 g Cumin(fluid measure) 1 Green pepper,diced Australian beer(740ml btl) 1 kg Kangaroo shank,red,coarse ch 1 cn Tomatoes,whole(4l ea) 500 g Kangaroo shank,gry,coarse ch Brown sugar(3 fluid drams) 500 g Emu ham,ground 1 Boomerang 2 Garlic cloves 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add -!- GEcho 1.00/beta+ ! Origin: Old Pueblo BBS - Tucson Computer Society 602-744-2314 (1:300/2) Ä Area: Cooking ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 54 Date: 02-03-93 05:49 From: Michael Orchekowski Read: Yes Replied: No To: Kelley Werner Mark: Subj: CHILI 14 of 16 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A Red Chili Nightmare Categories: Chili, Beans Yield: 4 servings 1 c Pinto beans,dried 1 ts Paprika 5 c Water 1 Nutmeg,ground,whole 2 tb Lard 1 ts Cumin 1 tb Bacon drippings 2 ts Oregano,dried,pref. Mexican 1 Onion 4 tb Sesame seeds 12 oz Pork sausage,country-style 1 c Almonds,blanched,skins remov 1 lb Beef,coarse grind 12 Red chiles,whole dried or 4 Garlic cloves 1 1/2 c Chile caribe 1 ts Anise 1 1/2 oz Milk chocolate,small pieces 1/2 ts Coriander seeds 1 cn Tomato paste(6oz ea) 1/2 ts Fennel seeds 2 tb Vinegar 1/2 ts Cloves,ground 3 ts Lemon juice 1 Cinnamon stick,ground,1" 1 Soft tortilla,chopped 1 ts Black pepper,freshly ground Salt 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.~ 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.~ 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Caribe Categories: Chili, Beans Yield: 1 servings Chiles,dried 1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Bean Chili Categories: Vegetables, Chili, Mexican, Poultry, Beans Yield: 6 servings 1 c Onion; Chopped, 1 Large 2 tb Cilantro; Fresh, Snipped 1 Clove Garlic; Finely Chopped 1 tb Basil Leaves; Dried 1/4 c Margarine Or Butter 2 ts Red Chiles; Ground 4 c Chicken; Cooked, * 1/4 ts Cloves; Ground 3 c Chicken Broth 32 oz Great Northern Beans; 2 Cans ---------------------------------GARNISHES--------------------------------- 3/4 c Tomato; Chopped, 1 Medium Chips. Blue Or Yellow Corn Tortilla * Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------------------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Red Chili Categories: Chili, Mexican, Vegetables, Beans Yield: 6 servings 3 lb Beef Boneless Round Steak; * 2 tb Red Chiles; Ground, To Taste 1 c Onion; Finely Chopped, 1 lg 1 ts Cumin Seed; Ground 4 Cloves Garlic;Finely Chopped 1 ts Coriander; Ground 1/4 c Vegetable Oil 4 Anaheim Chiles; ** 2 c Tomato Puree 4 Jalapeno Chiles; ** ---------------------------------GARNISHES--------------------------------- Cheddar Cheese; Shredded Pinto Beans; Cooked Flour Tortillas * Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Style Enchiladas Categories: Chili, Beans, Mexican Yield: 4 servings 2 lb Hamburger 1 ts Sugar 16 oz Can tomatoes 1 ts Salt and pepper to taste 2 Lg. onions, chopped separate 1 Pkg. corn tortillas 16 oz Can kidney beans, drained 1 lb Cheese, grated 4 tb Chili powder (adjust to tast 1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat untill large enough for you. Stop with layer of onion and cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Cheese Enchiladas Categories: Chili, Beans, Mexican Yield: 4 servings 12 Corn tortillas 2 Yellow onions, large, choppe 2 x Hortening (lard best) 2 x Hile powder or ground 4 tb Cooking oil 4 c Grated cheese---either Longh 2 x Lour Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use lard). Preheat the oven to 400. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Muffin Bread (For Bread Machines) Categories: Breads, Londontowne Yield: 6 servings 1 1/4 c Water 3 c Bread Flour 2 ts Sugar 3 tb Nonfat Dry Milk 1 ts Salt 2 ts Yeast 1/4 ts Baking Soda Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings for Medium or Small loaf. Put all ingredients in machine in the order suggested by your machine's manufacturer and fire that bad boy up on the regular bread cycle. The top of the loaf should come out sunken, this is normal. The texture and taste is just like English Muffins, this is GREAT for toasting! From: The Bread Machine Cookbook (vol I) by Donna Rathmell German ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Bread for Bread Machine Categories: Breads Yield: 6 servings 1 c Water 1 ts Salt 1/4 c Margerine or butter 3 c Bread flour 1 Egg 1/4 c Nonfat dry milk 2 tb Sugar 2 1/2 ts Yeast Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for medium loaf, 3 for small loaf. Put ingredients in your machine in the order suggested by the manufacture and engage warp engines on regular bread cycle. This makes a very nice (rich) white bread. From: The Bread Machine Cookbook (vol I) by Donna Rathmell German ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Bread for Bread Machine Categories: Breads Yield: 6 servings 1 1/2 c Sourdough Starter 1 1/3 tb Salt 3/4 c Milk 4 c Bread flour 2 1/2 tb Margarine/Butter 2 1/2 ts Yeast 2 2/3 tb Sugar Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle. From: Bread Machine Cookbook (vol I) by Donna Rathmell German ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Bread for Bread Machines Categories: Breads Yield: 6 servings 1 1/8 c Water 1 ts Salt 2 tb Margarine or butter 3 c Bread flour 2 tb Sugar 2 1/2 ts Yeast ------------------------------AT THE BEEP ADD------------------------------ 3/4 c Raisins -------------------------VARIATION:CINNAMON RAISIN------------------------- 3/4 c Raisins 1 tb Cinnamon --------------------------VARIATION: APRICOT BREAD-------------------------- 3/4 c Dried diced apricots ------------------------VARIATION: MIXED DRIED FRUIT------------------------ 3/4 c Dried mixed fruit, diced --------------------------VARIATION: ORANGE RAISON-------------------------- 3/4 c Raisins 1/2 ts Grated orange peel Note: 6 servings for Large (1.5 lb) loaf, change to 4 for medium or 3 for small loaves. Put all ingredients but the raisins in your machine in the order recommended by the manufacturer - most machines have some setting for "Mix" or "Fruit" breads that will make them beep when it's time to add the fruit. Add the raisins at the proper time. The "Variations" can be used instead of the raisins, add at the time you'd add the raisins. From: The Bread Machine Cookbook (vol I) by Donna Rothnell German ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread for Bread Machines Categories: Breads Yield: 6 servings 1 1/4 c Milk 1 1/2 ts Salt 3 tb Butter (unsalted) 2 ts Ginger (ground) 6 tb Brown sugar 3/4 ts Cinnamon (ground) 2 1/4 ts Active dry yeast 1/4 ts Nutmeg (grated) 2 2/3 c Bread flour 1/4 ts Cloves (ground) 3/4 c Rye flour Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the basic bread cycle. What a wonderful smell it makes while it's baking! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minted Eggplants Categories: Appetizers, Vegetarian Yield: 4 servings 2 lg Eggplants 1 Garlic clove, crushed 1 tb Salt Black pepper 1 tb Olive oil 5 oz Yogurt 1 Juice of lemon 4 tb Freshly chopped mint 4 tb Freshly chopped mint 1/2 ts Ground cumin 1 ts Ground cumin Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin. Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown. Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Bites Categories: Cookies Yield: 40 servings 1/4 c Unsalted butter 1/3 c Raisins 2 tb Light corn syrup 2 c Cornflakes 1/4 c Unsweetened cocoa 1/2 c Hazelnuts; toasted, chopped Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies. Pat Alburey, "The Book of Cookies" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bouranee Baunjan (Eggplant with Yoghurt Sauce) Categories: Vegetarian, Vegetables, Sauces Yield: 6 servings 4 x Medium Eggplants 1 Kg total 1 x Salt 1 x Salt 1/4 ts Hot Chili Pepper 1 x Oil 1/4 c Water 2 ea Medium Onions, sliced 2 c Chakah, Drained Yogurt 1 ea Green Pepper, seeded, sliced 2 ea Garlic Cloves 2 ea Large Ripe Tomatoes, peeled 1 x Salt to Taste Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread. From Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Nut Roast Categories: Meats Yield: 6 servings 1 c Grape nuts 1 ts Grated onion 2 ea Beaten eggs 1 c Chopped celery 1 1/2 c Milk 1 ts Salt 3/4 c Chopped nuts 2 tb Margarine Combine all ingredients. Let stand for 20 minutes. Pour into a greased loaf pan & bake at 350F for 35 minutes. From Sandee Eveland ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Nut Loaf with Red Pepper Sauce Categories: Vegetarian, Sauces Yield: 2 servings 1/2 c Red lentils 30 g Romano cheese 1/2 ts Olive oil 1/2 c Ground hazelnuts 1/2 l Onion 1/4 c Tomato puree 1/8 c Chopped basil 1/2 c Wholegrain breadcrumbs 2 sm Tomatoes -----------------------------------SAUCE----------------------------------- 1/2 tb Olive oil 1/2 Red pepper 1/2 Garlic clove 1 1/2 Tomatoes Preparation: Chop the onion and peppers : Peel and slice the tomatoes for the loaf : Peel, seed and chop the tomatoes for the sauce : Crush the garlic clove 1 Place the lentils in a pan and cover with cold water Bring to the boil, reduce heat and cover and simmer until the lentils are tender. Drain well 2 Heat the oil in the pan Add the onion and cook over gentle heat until it is soft Combine the onion and lentils, ground hazeenuts, tomato puree and basil. Spoon the mixture into a greased and line 20 * 10cm loaf tin. Cover with the sliced tomatoes, cheese, and breadcrumbs. 3 Bake a 180C for 30-35 minutes 4 Prepare the sauce while the loaf is baking. Heat the oil in the pan , add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens. 5 Serve hot or cold , with sauce Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Lentil Rissoles Categories: Vegetarian Yield: 6 servings 8 oz Green lentils 1 tb Parsley 1 pt Hot water 2 oz Oats 2 oz Margarine 2 oz Breadcrumbs 1 Onion, finely chopped ---Yogurt sauce 1 Carrot, chopped Oil for frying 1 Green bell pepper, diced 1/2 pt Yogurt 2 Garlic cloves, crushed 2 tb Parsley 1/4 ts Cayenne 1 tb Chives 1/2 ts Coriander 1 Garlic clove, crushed 1/2 ts Cumin 1/4 ts Cumin 1/2 ts Curry powder Lemon juice 2 ts Tomato paste Salt & pepper to taste Salt & pepper Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer, covered for 30 minutes. Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot & pepper & cook for 10 minutes, stirring occasionally. Add spices, paste, salt & pepper. Mix together well.Then stir in lentils & let cool. Mix in parsley. Divide the mixture into 12 equal portions & shape into rounds. Coat them in combined breadcrumbs & oats (oats may have to be blended to resemble fine breadcrumbs). Shallow fry in hot oil until golden brown on both sides. Drain well. For the yogurt sauce, combine all the ingredients & chill till ready to serve. I find that I do not need to roll the rissoles in egg, though the recipe calls for it. "Entertaining with Cranks" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mondo Bizarro Sauce Categories: Pasta, Cheese/eggs, Vegetarian, Italian, Sauces Yield: 6 servings 4 lg Garlic cloves 1/2 c Parmesan cheese 1/3 c Fresh basil leaves 1/2 ts Salt 1/3 c Minced parsley 1/2 c Pine nuts 1 lb Bunch spinach, stemmed 1 ea Freshly ground black pepper 3 md Ripe tomatoes, 1 ea Olive oil for the pasta Place garlic, basil, parsley & spinach in a blender & work into a uniform paste. Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir in parmesan, salt & nuts. Serve at room temperature with hot pasta with the olive oil. Mollie Katzen, "Moosewood Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Lasagna Categories: Pasta Yield: 6 servings 3 tb Vegetable oil 1/2 ts Basil 1/2 lb Lasagna noodles 1/2 ts Rosemary 2 ea Garlic cloves, minced 2 tb Chopped fresh parsley 1 md Onion. chopped 1 lb Washed spinach 2 ea Tomatoes, chopped 1 c Cottage cheese 10 md Mushrooms, sliced 1/2 c Grated parmesan 1/2 ts Oregano 8 oz Grated mozzarella Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach and Mushroom Lasagna Ii Categories: Cheese/eggs, Vegetarian, Pasta Yield: 4 servings 8 Lasagna strips 6 oz Mushrooms 1 3/4 lb Spinach 1 oz Margarine 1 ts Margarine 1/4 pt Vegetable stock 1 ts Marjoram 1 ts Soy sauce 12 oz Ricotta cheese 3 oz Cheddar, grated Salt & pepper Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10 minutes. Drain & rinse in cold water. Prepare the spinach by washing it in several changes of cold water. Place in a heavy bottomed pot & cook gently without adding more water, for 6 to 8 minutes. When cooked, strain off excess water & chop finely. Return to the pot & season well. Put pan on a gentle heat, add margarine & marjoram, stir & then remove from heat. When the spinach has cooled, mix in the ricotta. Check the seasoning. Now prepare the sauce. Saute the sliced mushrooms in margarine, reduce heat & continue to cook for 10 minutes in a covered pot so that plenty of juice is extracted. Add the stock & simmer for another 5 minutes. Puree in a blender for a few seconds. Add soy sauce & season to taste. Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with 2 or 3 pieces of lasagna & then a coat of the mushroom sauce. Repeat, ending with the mushroom sauce. Sprinkle with the grated cheese. Bake for 35 to 40 minutes. Serve immediately. Sarah Brown "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Parmesan Pasta Categories: Pasta, Low-cal, Cheese/eggs, Garlic Yield: 4 servings 1/2 c Margarine 8 oz Fettuccine; Cooked & Drained 2 ts Dried Basil; Crushed 1 1/2 c Broccoli Floweretts; Cooked 2 ts Lemon Juice -Tender Crisp 1 1/4 ts Garlic Powder W/Parsley 3 tb Walnuts; Chopped 3/4 ts Seasoned Salt Melt the marg in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, blending well and tossing to coat the fettuccine. PRESENTATION: Serve with a fresh spinach salad. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pinto Bean Soup with Mint & Pine Nuts Categories: Soups/stews, Vegetarian, Beans Yield: 6 servings 2 c Pinto or Anasazi beans 1 c Half and half - soaked overnight 2 tb Chopped cilantro 1 tb Sunflower or light olive oil 2 tb Chopped parsley 1 sm Onion; finely minced 2 tb Chives, minced; -=OR=- 1 ts New Mexican red chile 4 -Scallions; finely sliced 10 c Water 2 tb Pine nuts Salt - toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Mani (Peanut Soup) Categories: Ethnic, Soups/stews, Vegetarian Yield: 4 servings 1 c Peanuts; 125 g, roasted & 1 lb Potatoes; chopped & boiled -then finely ground -OR- 4 c Stock 1/2 c -Peanut Butter 1/2 c Cream; optional 2 tb Oil 2 tb Chives; chopped 1 Onion; chopped finely -salt and pepper "Peanuts - which are really a legume not nuts -came originally from Brazil but today they are cultivated around the world and especially in Africa and the United States." To begin with, heat the oil in a saucepan & cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. after this, remove the pot from the heat and season. Stir in the cream before serving (if desired), sprinkling the chives on top. Troth Wells "The New Internationalist Food Book" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Broiled Tomatoes Categories: Vegetables Yield: 4 servings 4 Tomatoes; large firm ripe 1 ts Parsley 1/2 c Sour cream 1/2 ts Basil 1/2 c Mayonnaise 2 ts Flour 1/2 ts Salt 1 ts Sugar, granulated 1/8 ts Pepper Cut tomatoes in half crosswise. Squeeze gently to remove juice and seeds. Broil 6 inches from heat for 5 minutes. Mix remaining ingredients together. Spread over tomatoes. Broil about 2 minutes more until tinged a golden color. Serves: 8 "Company's Coming: Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomatoes, Fried Categories: Vegetables Yield: 1 servings 1 lb Tomatoes, green Butter or oil for frying 1 Pepper, red for contrast Salt and pepper to taste 1/2 c Cream Core and cut green tomatoes. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins. Melt butter or shortening;fry the tomatoes until they become translucient but not mushy. Season and add the pepper for colour; add the cream being careful that it does not curdle. Enjoy Posted by Helen Peagram in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Batilgian Categories: Ethnic Yield: 6 servings 1/4 c Vegetable oil 1 lg Eggplant, cut into 1/2 inch 1/4 c Olive oil -- rounds 2 ea Eggs, beaten Salt to taste Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lovage, Potato & Buttermilk Soup Categories: Soups/stews Yield: 6 servings 2 1/2 oz Finely chopped onion 1 1/4 pt Chicken or vegetable stock 10 oz Corsely grated raw potato 1/2 pt Buttermilk, more if desired Fresh young lovage leaves Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little. Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender. Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Pork & Basil Categories: Meats, Italian, Pasta, Pork/ham Yield: 4 servings 8 oz Fusilli or other fresh pasta Fresh basil, parsley, chives 6 oz Mushrooms -----------------------------FOR THE MEATBALLS----------------------------- 1 lb Lean freshly minced pork Garlic Parmesan cheese 1/2 sm Egg; lightly beaten Fresh basil A little butter or oil -------------------------------FOR THE SAUCE------------------------------- 1/2 oz Butter 1/2 pt (scant) stock 1 1/2 tb Plain flour Parmesan cheese 1/4 pt Double cream Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts with Green Coriander (Cilantro) Categories: Poultry Yield: 2 servings 2 Boneless chicken breasts 2 tb Best quality olive oil 1 bn Baby carrots 1 ts Lemon juice 1 bn Coriander (cilantro) Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Potatoes with Salami & Sorrel Categories: Salads Yield: 2 servings 1 lb Small new potatoes Coriander seed 1 sm Handful of sorrel Wholegrain mustard 2 oz Italian salami (or more) Olive oil -- thinly sliced White wine vinegar 1 sm Onion Chop the onion roughly and partially soften it in 2 generous tablespoons of the oil. Do not let it brown. Scrub the potatoes (but on no account peel them) and steam them. Wash and dry the sorrel, discarding tough stalks. Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons. Tip the softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each vinegar and mustard, some salt and lots of pepper and coriander seed. The coriander seed should be freshly toasted and ground coarsely using a pestle and mortar or a spare peppermil. Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing. Cut each potato in half or into quarters depending on size, and toss gently. Scatter some of the sorrel over the base of a shallow serving dish. Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top. Serve while potatoes are still warm. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Steaks in Herb Blankets Categories: Fish/sea Yield: 4 servings 4 Salmon steaks, 3/4" thick Fresh parsley, chives, mint, 4 oz Butter Lemon thyme and tarragon 1 Lemon -- (or herbs of your choice) Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly. Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook. To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until the fish is hot and tender. While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs. I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own. Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs. Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs. Serve with wedges of lemon and steamed new potatoes. (Other vegetables are best served as a separate course.) Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbolace Pie Categories: Vegetarian, Cheese/eggs Yield: 6 servings 1 Shortcrust pastry 4 Eggs -- (see note) 2 tb Milk (or more) 6 oz Curd cheese Fresh mint, parsley & chives 4 oz Cottage cheese Beaten egg to glaze 2 oz (generous) mature cheddar *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives. Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a tomato salad or a green salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beekeeper's Cabbage Categories: Vegetables Yield: 6 servings 1 Red cabbage (1-1/2 to 2 lbs) 1/2 oz Butter 1 Onion 2 tb Fruit vinegar (or more) 1 Parsnip -- preferably raspberry 1 lg Apple Caraway seeds 1 tb Honey 1/4 pt Yoghurt or sour cream, opt. Cut cabbage into quarters. Remove and discard the tough central stalk. Shred the cabbage and put it into a large mixing bowl. Peel and finely chop the onion and add it to the cabbage. Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl. Drizzle on the honey. Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple. Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole. Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out. Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks. Remove the greaseproof paper and check seasoning immediately before serving. Serve the vegetable mixture just as it is, or top at the last minute with 1/4 pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds. Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aromatic Lamb Categories: Meats, Lamb Yield: 8 servings 1 Leg of lamb (about 4 lbs) Olive oil 3 lb Potatoes (about 5 oz each) Butter Lemon (may be doubled) Rosemary, thyme & oregano Honey Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elizabethan Orange Tart Categories: Desserts Yield: 8 servings 1 10" shortcrust pastry case Allspice -- thoroughly blind-bakec 1/4 pt Double cream 2 Thin-skinned oranges 1/4 lb Fromage blanc (or see note) Honey and sugar -OR- Low-fat soft cheese Stick cinnamon 2 tb Ground almonds Ground cinnamon Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Wardens Categories: Fruits, Desserts Yield: 6 servings 6 Pears Honey 1 Lemon 8 fl White grape juice Warden is the old name for the small hard cooking pear that used to grow in many country gardens. The best way to cook them was slowly with honey and fruit juice to warm and round out their thin colour and flavour, but this recipe works well for dessert pears too. Choose a casserole or baking dish with just enough room to lay pears head to tail in single layer. Peel the pears thinly, leaving the stalks on, then immediately roll each one in a saucer containing the juice of the lemon. Put the pears into the dish. Spoon on scant 4 tablespoons honey and add any lemon juice remaining in the saucer. Bring the grape juice to simmering point and pour it over the pears. Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until the fruit is beautifully tender. How long this will take varies enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears so hard that they seem to be carved from wood. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking. When the pears are ready, transfer them to a serving dish, standing them upright. Boil the cooking liquid until it turns syrupy and is reduced by about half. Stir in an extra tablespoon or two of honey if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm or cold. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrots with Ginger and Orange Categories: Salads, Vegetables Yield: 6 servings 1 lb (scant) maincrop carrots 1 sm Bunch of mint 3 sm Oranges 1 ts Honey Fresh ginger root 1 ts Lemon juice 1 sm Garlic clove Olive oil 1 oz Walnut kernals First make the dressing. Finely grate the zest of 1 orange into a bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive oil. Peel 1/2 inch or so of ginger and chop it as finely as possible; then crush the small garlic clove. Add both these ingredients to the bowl with a little salt and pepper. Mix well then push 2 sprigs of mint into the liquid. Scrub and scrape the carrots, or peel them if you insist, then grate them coarsely and add to the dressing. Peel the remaining 2 oranges and cut into segments; be ruthless about cutting away all traces of pith and the membrane that divides one segment from the next. Remove pips (seeds) with the tip of a knife and add the oranges to the salad bowl. Mix all the ingredients together gently, then cover the salad and set it aside for 2 hours or a little longer to allow flavours to blend and develop. Close to serving time, remove and discard the tired sprigs of mint, stir in the walnuts and scatter with fresh torn mint leaves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Sorbet Categories: Desserts, Fruits Yield: 8 servings 1 lb Rhubarb (trimmed weight) 1 Orange (zest only) 4 tb Honey 2 Egg whites Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushly. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greenhouse Kebabs Categories: Vegetables Yield: 6 servings 1 Aubergine (eggplant) 6 sm Onions 1 lg Red or yellow pepper 12 sm Cap mushrooms 3 Courgettes (baby zucchinis) --------------------------------FLAVOURINGS-------------------------------- 4 tb Lemon juice Coriander seed,coarse ground 4 tb Peanut oil Coarsely ground black pepper 2 tb Honey -------------------------------FOR THE SAUCE------------------------------- 2 1/2 oz Peeled onion 1 1/2 tb Lemon juice 2 Garlic cloves 1 ts Coriander seeds 5 tb Peanut butter 3/4 ts Chili powder 2 tb Peanut oil 2 ts Anchovy essence 1 1/2 tb Honey Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix together all flavouring ingredients. Toss the vegetables in the flavourings and marinate for 2 to 4 hours. The sauce should be part-prepared well ahead. Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds. Add the chili, oil and anchovy essence and whizz again. Add the peanut butter, lemon juice and honey and process once more. Scrape the puree into a small saucepan, cover and set aside for at least 1 hour before cooking. Thread the vegetables on to skewers and grill under moderate heat for 10-15 minutes, basting with the marinade liquid as necessary. Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat. Cook at a steady bubble, stirring often, until the sauce is hot and aromatic. Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste. Hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skewered Fish with Honey-Mustard Sauce Categories: Fish/sea, Sauces Yield: 4 servings 1 lb Firm white fish fillets 1/4 lb Mushrooms -- (very thick), 2 sm Onions (or more) -- preferably halibut, 8 Cherry tomatoes -- turbot or monkfish 1 Lemon 1/4 lb Streaky bacon Oil -------------------------------FOR THE SAUCE------------------------------- 2 ts Honey 1 1/2 tb Tarragon vinegar 1 Egg yolk 1/4 pt Sunflower or safflower oil 1 tb (rounded) French mustard Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper. Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil to 1 tablespoon lemon. Leave to absorb flavours for an hour or more. Halve the bacon rashers, de-rind them, stretch and roll them up loosely. The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl. Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork. Then add the oil, pouring it from a jug in a thin stream and whisking the contents of the bowl all the time as you pour. Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper. Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there. Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid. Serve immediately with a dish of rice and hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lincolnshire Plum Bread Categories: Breads Yield: 1 servings 1 lb Strong white bread flour 1/4 lb Butter; melted 1/4 oz Easy-blend yeast 8 tb Milk; warm 1 ts Ground cinnamon 1/2 lb Prunes; cut into 1 ts Ground allspice - sultana-size pieces 4 tb Sugar 2 oz Currants 1 pn Salt 2 oz Sultanas 2 Eggs; lightly beaten Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Pancakes Categories: Breads, Pancakes, Breakfast Yield: 8 servings 1/4 lb Plain white household flour 1 oz Caster sugar 1 ts Bicarbonate of soda 1 Egg 1 1/2 ts Cream of tartare 1/4 pt Milk or cream Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wiltshire Lardy Cake Categories: Breads Yield: 1 servings 1/2 lb Strong white bread flour 1/2 oz Melted lard 1 ts Easy-blend yeast 1/4 pt Warm water (or milk & water) 1/2 ts Salt ---------------------------------TO FINISH--------------------------------- 1/4 lb Pure pork lard; diced Allspice Lard for greasing the pan Demerara sugar Cinnamon -------------------------MIX TOGETHER THE FOLLOWING------------------------- 1 oz Sultanas; chopped 1 oz Currents; chopped 1 oz Raisins; chopped 1 oz Chopped candied peel Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place. Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen. Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes. Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devonshire Splits Categories: Breads Yield: 8 servings 1/2 lb Stong white bread flour 1 tb Sugar 1 ts Easy-blend yeast 1 oz Butter; melted 1/2 ts Salt 1/4 pt Milk; warmed ---------------------------------TO FINISH--------------------------------- Icing sugar Good jam Clotted cream Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grasmere Gingerbread Categories: Breads Yield: 18 servings 1 lb Fine oatmeal 1/2 lb Pale muscovado sugar 1/2 ts Baking powder 1/2 lb Butter 4 ts Ground ginger 2 tb Golden syrup 1 pn Allspice Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nier Beurre (Channel Islands Fruit Butter) Categories: Fruits, Spreads Yield: 1 servings 2 lb Dessert apples 1/2 Orange 1 lb Cooking apples 1/2 Lemon Granulated sugar Ground cinnamon & allspice 2 pt Dry cider Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice. Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Teisen Mel (Traditional Welsh Honeycake) Categories: Breads Yield: 1 servings 1/2 lb Plain white household flour 1/4 lb Butter 1/2 ts Baking powder 1/4 lb Caster sugar 1 1/2 ts Ground cinnamon 2 lg Eggs 1/4 lb Runny honey 1 tb Milk (or double this amount) 1 tb Runny honey Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold. Makes 1 cake. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot, Orange & Almond Jam Categories: Fruits, Preserve Yield: 1 servings 1 lb Dried apricots 2 Lemons 2 oz Split almonds 2 1/2 lb Sugar 3 Oranges 2 1/2 ts Ground cinnamon Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Welsh Cakes Categories: Breads Yield: 15 servings 1 lb Self-raising flour 4 oz Sultanas and raisins 2 oz Butter 2 Eggs 4 oz Sugar 1/3 pt Water On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. Source: Philippa Davenport in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home-Made Ginger Beer Categories: Beverages Yield: 1 servings 2 oz Fresh ginger 1 lb Sugar 2 Lemons 1 ga Boiling water 1 ts Cream of tartar 1 oz Yeast This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon. Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Cawl with Three Sauces Categories: Soups/stews, Sauces Yield: 4 servings ----------------------------------THE CAWL---------------------------------- 1 1/2 lb Collar bacon with rind 3 pt Water ---------------------------------VEGETABLES--------------------------------- 1 1/2 lb Potatoes 2 lg Leeks (or spring onions) 1 sm Swede (rutabaga) 2 tb Chopped parsley 3 Mature carrots ----------------------------SAUCES FOR THE MEAT---------------------------- ---------------------------MUSTARD AND EGG SAUCE--------------------------- 2 oz Butter 1/2 pt Cawl stock & milk mixed 1 oz Flour 1 Hard-boiled egg 1 ts Dry mustard powder 1 tb Vinegar 1/2 ts Powdered tumeric ---------------------------SPICED TOMATO KETCHUP--------------------------- 1 lb Ripe tomatoes 1 oz Sugar 1 sm Onion 1 tb Malt vinegar 1 ts Ground ginger Salt and pepper 1/4 ts Powdered cloves 1 sm Green chili (optional) --------------------------PARSLEY-AND-CHIVE SAUCE-------------------------- 1 oz Butter 2 tb (heaped) chopped parsley 1 oz Flour 1 tb (heaped) chopped chives 1/2 pt Cawl stock and milk mixed Salt and pepper Wash the joint to remove surface blood. Put the meat into a large clean pan and cover well with water. Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours. Top up if the water sinks below the level of the meat - at the end of the cooking you should have 2 pints of liquor. Leave it to cool, meat and all, and lift off the white hat of grease (it makes good dripping after heating gently to drive off the water). Some families like the fat left in. Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the sauces. For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it froths, sprinkle in the flour and fry for a moment until mixture is sandy. Stir in the mustard powder and tumeric and immediately whisk in the broth and milk. Whisk till the mixture thickens. Chop the egg and stir in. Finish with the vinegar and beat in the extra ounce of butter. Taste and add salt and pepper. For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion. Put all the ingredients except the optional chili into a lidded saucepan. Bring to the boil, turn down the heat, leave to simmer gently for 30 minutes. Push the contents of the pan and boil it fiercely for a few minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish with a few slices of deseeded chili if you like it hot. For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in the flour and let it cool for a moment. Whisk in the liquid gradually and stir over the heat until the mixture thickens. Mix in the herbs, taste and add salt and pepper. Reheat the meat in its broth (the cawl). Remove the meat and keep it warm while you cook the root vegetables in the broth. Five minutes before you are ready to serve, add the leeks. While the vegetables simmer, plain-boil the potatoes separately. Stir the chopped parsley into the soup just before you bring it to table. As a second course, serve the meat with the potatoes, and the three sauces. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gooseberry Burnt Creams Categories: Fruits, Desserts Yield: 8 servings 1 lb Tart green gooseberries 1/2 lb Fromage blanc or quark 4 oz Caster sugar (or more) -OR- creamy Greek yoghurt 5 oz Granulated sugar 1/2 pt Double cream Choose a heavy-based saucepan with a large surface area. Put the topped and tailed gooseberries into it, still moistened by the water in which they have been rinsed. Cover and cook over very low heat until the fruit is perfectly tender. (It does not matter if the berries collapse in cooking here as they will be crushed to a pulp for serving.) Crush the cooked fruit with a potato masher and cook for several minutes more, without the lid but just stirring occasionally, until most of the juices have evaporated leaving a thick fruit puree. Add caster sugar to taste and stir until melted. Spoon the puree into 8 individual cocotte dishes and leave until cold. Beat the fromage blanc, quark or yoghurt into the cream until smoothly mixed then whisk until fairly stiff. Spoon the creamy mixture over the cold puree and level the tops. Cover and chill in the freezer for about 45 minutes until the cream firms up. Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed over low heat. Then turn the heat up and cook until the sugar carmelises to a rich shade of gold. Quickly pour the burnt sugar evenly over the chilled creams and set aside for 20 minutes or so until the caramel sets in thin brittle sheets of gold. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wiltshire Whitsun Cake Categories: Cakes Yield: 8 servings 3/4 lb Sm. tart green gooseberries 6 oz Butter 5 Elderflower blossoms* 6 oz Pale muscovado sugar 1/2 lb Plain wholemeal flour Demerara sugar 2 ts Baking powder Flowers & leaves to garnish 2 lg Eggs *Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired. Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavourings. Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake mixture into it and mound it up in the middle. Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours. Unlike most cakes, this one does not come away from the sides of the tin when it is cooked. Cool for a few minutes before unmoulding. Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Muscat Ice Categories: Desserts Yield: 8 servings 1 1/2 lb Tart green gooseberries 6 oz Caster sugar 3 Heads elderflower blossoms* 225 g Greek strained yoghurt *Note: You may use 3 OR 4 heads of elderflower blossom. Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to "ripen" it. Amaretti biscuits go very well with this. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Crumble-Cake Categories: Cakes, Fruits Yield: 10 servings 14 oz Rhubarb, trimmed weight 1 Orange 10 oz Self-raising flour 1 1/2 oz Chopped hazelnut kernels 7 oz Butter 1/2 ts Ground cinnamon 4 oz Caster sugar 2 lg Eggs 3 oz Pale muscovado sugar First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb, Rose, & Strawberry Jam Categories: Preserve Yield: 1 servings 2 lb Rhubarb, trimmed weight 1/2 lb Highly scented rose petals 1 lb Small strawberries 1 1/2 lb Sugar -- slightly underripe 4 sm Juicy lemons Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boxwallah's Chutney Categories: Relishes Yield: 1 servings 2 lb Rhubarb, trimmed weight 2 ts Curry powder 1 lb Onions 6 oz Granulated sugar 1/2 lb Raisins 3/4 pt Raspberry vinegar 1/2 lb Sultanas -OR- red wine vinegar 1/2 oz Coriander seeds Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney. I love their spicy bite but some people complain that the seeds stick between their teeth, so you may prefer to tie them in a piece of buttermuslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion. Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Then continue simmering - this time without a lid - for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilised jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Croustades Categories: Vegetarian Yield: 4 servings 4 Wholemeal cottage loaf rolls 3 oz Butter 1 lb Small cap mushrooms 1 sm Garlic clove 1/4 pt Double cream Fresh rosemary Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls. Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms. Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce. Away from the heat, check and adjust seasoning. Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quails on Mushrooms Categories: Poultry Yield: 6 servings 6 Plump young quails Lemon juice 6 Big flat mushrooms; plus... Parsley 6 oz Mushrooms for the stuffing Chives 6 oz Butter Tarragon 3 Garlic cloves (or more) To make the duxelles, first chop the 6 oz mushrooms plus the stalks from the big flat mushrooms on which you will sit the quails. Chop finely, using a knife, not a food processor. Mix in 1 very finely chopped garlic clove, about 9 tablespoons chopped fresh parsley, 3 tablespoons snipped chives and 1 heaped tablespoon fresh tarragon (or a generous 1 1/2 teaspoon dried tarragon if fresh is not available). Cook the mixture in a little butter over moderate heat for 3 minutes or so, stirring often. Season well with salt, pepper and about 2 teaspoons lemon juice. Let the duxelles cool before using it to stuff the birds. Spread it gently between the flesh and the skin, all over the breast area, to plump up the quails prettily. Secure the flap of neck skin under each bird with a wooden toothpick. If the skin is torn, put the stuffing into the body cavities instead. Tie up the legs of each bird to keep it neatly shaped. Make about 5 oz garlic butter and reserve it. Choose a roasting tin or baking dish just large enough to take the 6 flat mushrooms side by side. When ready to cook, melt a nugget of the garlic butter in the roasting tin. Turn the birds in it to coat them with fat, then arrange them, breast down, on a rack suspended across the roasting tin. Bake at 425 F (220 C) gas mark 7 for 15 minutes. Put the mushrooms in the tin, arranging them gill side up, and dot them with the rest of the garlic butter. Put the rack of quails back on top of the tin and turn the birds breast side up. Position the birds carefully, placing each one above a mushroom so that the meat juices will drip on to the mushrooms during cooking. Bake for 20 minutes or so until the birds and mushrooms are perfectly cooked. Sit the birds on the mushrooms and serve straight away, or cover and keep hot at 250 F (120 C) gas mark 1/2 until ready to serve. Rice, couscous or burghul, and crisp peppery watercress go well with this dish. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Mushrooms & Queens Categories: Appetizers, Fish/sea, Soups/stews Yield: 6 servings 1/2 lb Mushrooms 1 sm Bay leaf 1/2 lb Queens (bay scallops) Fresh parsley 1/4 pt Milk 1 1/2 tb Butter 1/4 pt Single cream or jersey milk 1 1/2 tb Flour Tarragon vinegar Fried breadcrumbs; -OR- Anchovy essence Triangles of fried bread Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer. Source: Philippa Davenport in "Country Living", September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filo Mushroom Pies Categories: Appetizers Yield: 42 servings 1 pk Filo pastry sheets 2 ts Coriander seeds 3/4 lb Flat mushrooms (w/o stalks) - toasted & lightly crushed 1/2 lb Onions Butter or oil 7 oz Feta cheese 2 sm Eggs 2 ts Whole cumin Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach, Mushroom & Anchovy Salad Categories: Salads Yield: 4 servings 10 oz Spinach 1 Mozzarella cheese 10 oz Small cap mushrooms 6 tb Olive oil 2 oz Anchovy fillets (canned) 12 sl French bread, 1/2" thick 2 Lemons Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crowdie Butter with Garlic and Parsley Categories: Cheese/eggs, Garlic Yield: 1 servings 2 pt Full cream milk 1 Garlic clove 2 ts Rennet (or follow instruct.) 1 tb Parsley 1/2 ts Salt 2 oz Butter 1/2 ts Black pepper This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic. Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skirlie with Mushrooms Categories: Vegetables Yield: 4 servings 8 oz Mushrooms (wild if possible) 1 lb Medium oatmeal 5 oz Good meat dripping Salt and black pepper 2 Onions Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mixture makes an excellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and reserve. Heat the rest of the dripping. Fry the onion. When the onions are soft but not brown, turn up the heat. Add the oatmeal, turn it in the drippings and brown a bit. Throw in the mushrooms. Add salt and black pepper to taste. Serve hot. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Highland Oatcakes Categories: Breads Yield: 4 servings 8 oz Medium oatmeal 1/2 oz Dripping or lard 1 ts Salt 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poached Salmon with Lobster Butter Categories: Fish/sea Yield: 12 servings 1 Whole 7-8 lb. salmon Salt -------------------------------FOR THE BUTTER------------------------------- 1/2 Lemon (juice only) 4 tb Reduced lobster stock * 1 Green-black lobster brain OR 6 oz Butter *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Tart Categories: Fish/sea Yield: 4 servings ---------------------------------THE PASTRY--------------------------------- 8 oz Flour 3 oz Cold butter 3 oz Cold lard 3 tb Ice-cold water (or more) --------------------------------THE FILLING-------------------------------- 1 Live lobster * 1/2 pt Milk 5 Eggs ** 1/2 pt Single cream *Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Herb Tart Categories: Vegetarian Yield: 4 servings Tart pastry 4 Spring onions 3 oz Grated cheese* 4 tb (heaped) chopped parsley 2 oz Fresh leaf spinach 5 Eggs (less 1 white) 2 oz Greens **see note 1/2 pt Milk 1 lg Leek 1/2 pt Single cream *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hebridean Scotch Broth Categories: Soups/stews Yield: 4 servings 1 1/2 lb Neck of mutton * 1 lg Carrot 3 pt Water 1 sl White cabbage (1/2") 1 ts Salt 1 lg Leek 3 oz Barley Black pepper 1 oz Onion Parsley; to finish 1 Piece Swedish turnip (5 oz) *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking. If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrageen Pudding with Rhubarb and Rosehip Jelly Categories: Desserts Yield: 4 servings 1 1/2 pt Milk 1 Egg 1 Strip lemon peel 2 Sticks rhubarb ** 1/2 oz Prepared dried carrageen * 4 tb Rosehip or redcurrant jelly 1 tb Sugar *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cloutie Dumpling with Ginger Cream Categories: Desserts Yield: 8 servings --------------------------------THE DUMPLING-------------------------------- 1 lb Self-raising flour - cored, unpeeled, grated 6 oz Fresh brown breadcrumbs 1 Carrot; grated 4 oz Soft brown sugar 8 oz Currants 1 ts Mixed spice 8 oz Sultanas A little extra cinnamon 1 Egg 5 oz Vegetable fat or butter 1/4 pt Milk 1 tb Black treacle 1 18" sq. clean cotton sheet 2 Apples --------------------------------GINGER CREAM-------------------------------- 8 oz Crabbe's Green Ginger Wine 1/4 pt Single cream 3 Egg yolks Sieve the flour and mix it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands. Add more milk if necessary to give a soft mixture which drops easily from the spoon. Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil. Boil steadily but gently for 4 hours. It can be longer but it shouldn't be less. Remove the dumpling and dip it staight in and out of cold water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the hot pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polenta with Tomatoes & Olives Categories: Vegetarian Yield: 6 servings 8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes Garlic, bay, rosemary, thyme 1 lg Onion -- (or herbs of your choice) 1 tb Olive oil Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oat & Onion Tarts Categories: Londontowne Yield: 24 servings -------------------------------FOR THE PASTRY------------------------------- 5 oz Oat flakes (rolled oats) * 2 1/2 oz Lard 2 1/2 oz Wholemeal flour 2 1/2 tb Freshly grated Parmesan 2 1/2 oz Plain white flour Paprika & cayenne pepper 2 1/2 oz Butter ------------------------------FOR THE FILLING------------------------------ 1 lb Onions 2 1/2 oz Cheddar cheese 1/4 pt Soured cream 1 Whole egg 2 1/2 oz Butter 1 Egg yolk *Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile. Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Broth with Chicken Categories: Soups/stews, Poultry Yield: 4 servings 2 oz Pot barley 1/4 lb Mushrooms 2 1/2 pt Good quality chicken stock 2 Chicken livers, if available 1 Lemon Cold cooked chicken meat * 1 Fat garlic clove 5 tb Coarsley chopped parsley 2 Leeks 1 sm Knob butter *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain. Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly. When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly indeed so that the leaves fall into ribbony shreds. Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink within. Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasionally. Then add contents of the frying pan to the soup pan. Add the mushrooms and check seasoning. Put the chicken livers into a warmed soup tureen and crush with a fork to make a coarse paste. Add the finely chopped garlic, the lemon zest and most of the parsley. Pour on the piping hot soup, stir to mix well, sprinkle the rest of the parsley on top and serve. Note: If the soup is not served straight away, but allowed to get cold, the barley will go on swelling and softening; when reaheated the dish then seems more like a stew than a soup. I like it this way but you may prefer to lift out the grain and cool it down separately from the rest of the soup. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach & Stilton Pancakes Categories: Breads, Cheese/eggs, Vegetarian, Pancakes, Breakfast Yield: 18 servings ------------------------------FOR THE PANCAKES------------------------------ 2 oz Buckwheat flour 2 tb Butter; melted 2 oz Plain white flour 1/4 pt Milk 2 Eggs 1/4 pt Water ------------------------------FOR THE FILLING------------------------------ 2 lb Fresh spinich 2 oz Walnut pieces 1 lg Onion Butter 3 oz Stilton cheese 1 Garlic sliver -------------------------------FOR THE SAUCE------------------------------- 1 oz Butter 1/4 pt Double cream 1 oz Plain white flour 2 tb Freshly grated Parmesan 1/2 pt Stock 1 ts (heaped) Dijon mustard Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6. Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocktail Crunch Categories: Appetizers, India Yield: 1 servings 3 oz Rye flakes 1 ts (heaped) coriander seeds 3 oz Jumbo oat flakes 1 ts (heaped) cumin seeds 3 oz Barley flakes 1 tb Garam marsala 3 oz Wheat flakes 1 ts Tumeric 3 oz Peanut kernals 3 tb Sesame oil -- not salted or dry-roast 3 tb Peanut oil 2 oz Flaked almonds 1 tb Soy sauce 2 oz Sunflower seeds 5 tb Water Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Trout with Yoghurt and Herbs Categories: Fish/sea Yield: 6 servings 6 6-8 oz trouts 2 tb Chopped fennel 7 1/2 fl Greek strained yoghurt 1 ts Fresh chopped thyme 2 1/2 fl Whipping cream 1 ts Fresh chopped oregano 2 tb Fresh chopped parsley 1 ts Fresh chopped tarragon 2 tb Chopped chives Clarified or unsalted butter Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.) About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kennet Fried Trout Categories: Fish/sea Yield: 2 servings 2 sm Trout, (6-8 oz each) 2 oz Unsalted or clarified butter 2 Rashers streaky bacon 1 Lemon 1 tb (heaped) coarse oatmeal A little plain flour Rub the skins of the cleaned and dried trout very gently with a good grinding of pepper - this makes the rich skin deliciously piquant when crisply fried - then dust lightly with flour and salt. Warm a frying pan large enough to take the two fish. Toast the oatmeal in it, or, for a richer dish, fry it. Remove and reserve. Cut the bacon into snippets; fry gently until the fat runs, then increase heat to crisp the bacon a little. Remove and keep hot. Dice the butter and add 1-1/2 oz of it to the pan. When the butter foam dies down add the fish. Press them down lightly to ensure they lie very flat, touching the pan base everywhere. After 4-5 minutes steady cooking in the bubbling butter, the skin on the underside of the fish should be crisp and golden brown. Turn them carefully and fry on the second side in the same way. Put the cooked fish on to warmed plates, scatter the bacon and oatmeal over them and keep hot. Wipe out the pan with kitchen paper. Melt the remaining butter and cook to a rich shade of gold. Quickly add generous 1 teaspoon lemon juice and a little salt and pepper. Swirl to mix well, pour over the trout and serve immediately with wedges of lemon. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Riverside Kedgeree Categories: Fish/sea Yield: 4 servings 1/2 lb Cold cooked salmon or trout* 8 oz Brown rice 1 lg Cucumber 2 oz Butter 1 bn Watercress A little caster sugar 1/4 lb Shelled young peas A little tarragon vinegar *Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft). Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar. Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices. Drain well and pat dry. Cook the rice in double its volume of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender. Towards the end of this time cook the vegetables. Boil the peas in a little lightly sugared water. Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally. Break the skinned and boned fish into big flaky chunks. Lay the fish on top of the cucumber - don't stir it in. Cover the casserole and reduce heat as low as possible. Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so. Meanwhile put the watercress into a food-processor and reduce it to green flecks. To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture. Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper. Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer. Serves 4-6. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Trout Mousse Categories: Appetizers, Fish/sea Yield: 3 servings 2 Trouts (6 oz ea. cleaned) * 1 1/4 ts Gelatine powder (or more) 1 Whole egg Fresh parsley & tarragon 1 Egg white 1/2 Cucumber 1/4 pt Olive or sunflower oil Caster sugar 5 tb Creamy yoghurt Tarragon vinegar 1 ts Dijon mustard *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Salmon and Sorrel (Or Spinach) Categories: Fish/sea, Pasta Yield: 2 servings 4 oz Cooked and flaked salmon 8 oz Fresh spaghetti 1 oz Fresh sorrel (or spinach) * Lemon juice and butter 2 oz Broccoli florets 2 tb Freshly grated Parmesan *Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scalloped Salmon or Trout Categories: Fish/sea Yield: 4 servings 1/2 lb Cold cooked salmon or trout 1 1/2 oz Flour - (sea or river trout) 1/2 pt Whole milk 1/2 lb Florentine fennel 1/4 pt Fish stock - (trimmed weight) Lemon juice 1/2 lb Steaky bacon Dijon mustard 2 oz Butter Toasted or fried breadcrumbs Serves 8 as an appetizer, or 3-4 as a main course. Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz melted butter. Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally. Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold. Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks. Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes. Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper. Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish. Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time. If the mixture is cold when it goes into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas mark 7 to become thoroughly heated through. Stand the dish(es) on a pre-heated baking sheet to help speed things up. When thoroughly hot, remove the foil and sprinkle the fish mixture generously with freshly toasted or fried breadcrumbs immediately before serving. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Little Parcels of Trout Categories: Fish/sea Yield: 4 servings 3 Trout (8-9 oz ea cleaned wt) 2 1/2 oz Butter 1/2 lb Courgettes 1/2 Lemon 1/2 lb Carrots Fresh mint & chives 1/4 lb Mangetout peas Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide. Steam them, and the mangetout, but only briefly, not enough to tenderise them fully. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold. Season the softened butter with sea salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint. Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper. Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips. Lay three strips side by side down the centre of each sheet of buttered greaseproof paper. Dust with sea salt and grind some pepper over the fish. Add a squeeze of lemon butter. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers. Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel. To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top. Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples. The parcels should be fairly baggy. Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays. Chill until about 1 1/2 hours before cooking, then bring back to room temperature. To cook, bake at 400 F (200 C) gas mark 6 for about 15 minutes. Let each person unwrap his or her parcel at table. Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Mackerel with Nuts, Grapes & Brown Rice Categories: Fish/sea, Rice/grains Yield: 6 servings 2 sm Smoked mackerel 1/2 lb Brown rice -OR- smoked trout Fresh mint or watercress 2 1/2 oz Chopped, toasted hazelnuts 2 Lemons -OR- walnuts A little sunflower oil 1 lb Seedless grapes 1/2 pt Creamy yoghurt (or more) Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5-6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish.) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkish Chicken with Walnut Sauce Categories: Poultry, Sauces, Turkish Yield: 6 servings 1 3-1/2 to 4 lb chicken ----------------------------POACHING FLAVOURINGS---------------------------- 2 Onions; sliced, unpeeled A few peppercorns 1 Bouquet garni Coriander seeds 1/2 Lemon (juice only) --------------------------------WALNUT SAUCE-------------------------------- 6 oz Walnut kernels 1 bn Fresh coriander 1 1/2 oz Crustless bread 2 tb Walnut oil 1 1/2 ts Well-toasted corinader seeds 1 tb Paprika Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let the bird cool in the pan, then skin and bone it. Wrap the flesh to keep it succulent. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minumise stickiness. Transfer the aromatic powder to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured masking sauce ~ you probably won't need it at all. Cut the meat into small strips. Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir ther walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre. Serve with rice and a green salad. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Love in Disguise Categories: Meats Yield: 6 servings 2 lb Pigs' hearts 2 ts Wine vinegar 1 sm Onion French mustard 4 oz Fresh breadcrumbs 15 oz Canned tomatoes Bay leaves A little stock Parsley 2 oz Butter 2 Lemons (zest only) 1 oz Well-seasoned flour 1 Egg; beaten with milk Few spoonfuls yoghurt (opt.) 2 tb Milk; to beat with egg You may get 2 or 3 large hearts for this weight or several smaller ones. Whatever the size, they will be slashed; this is normal. Wash the hearts and trim away waste - fat, membrane, gristle and arteries. Soak in lightly salted water for 10 minutes then rinse, drain and dry well. Chop the onion finely and soften it in 1 oz butter. Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper. Bind with the egg and milk. Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks - there is no need to make perfect closures. Whizz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint. Dust the hearts thoroughly with the well-seasoned flour. Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little. Blend in the tomato mixture and make a smooth, bubbling hot sauce. Lay the prepared hearts in the sauce and tuck the bay leaves among them. Cover with greaseproof paper and the lid, and cook at 325 F (160 C) gas mark 3 for 1 hour. Turn the hearts gently and continue cooking for 1 to 1-1/2 hours more until meat is beautifully tender. Transfer the hearts to a warmed serving dish. Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked. Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Celery & Orange Categories: Meats, Pork/ham Yield: 4 servings 1 3/4 lb Lean end belly of pork 2 Garlic cloves; crushed 2 Pig's kidneys, (5 oz each) Parsley and rosemary 3 sm Oranges 1 Bay leaf 1 Head of celery A little yeast extract 1 Onion Flour and dripping Halve and core the kidneys. Soak them in acidulated water for 1 hour then drain and dry. Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.) into large cubes. Grate the zest of all 3 oranges and squeeze the juice from 2. Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl. oz. of liquid in total. Seal the pork briskly in a little hot fat and transfer to a casserole. Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole. Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats. Roughly chop the onion and fry it briefly. Sprinkle on 1-1/2 tablespoons flour and pour on the liquid. Bring to the boil, stirring, and add to the casserole. Add plenty of salt and pepper, the crushed garlic and orange zest. Cut the celery into large chunks and add it to the casserole - do not stir it in. Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that. Cover with the lid and cook at 325 F (160 C) gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes. Remove and discard the paper, rind and bouquet of herbs. Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane. Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight. Remove surface fat and reheat the casserole gently but thoroughly for serving. Check seasoning and garnish with fresh chopped parsley. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottagers' Meatloaf Categories: Meats Yield: 8 servings 1 1/8 lb Lean belly pork * Fresh chopped parsley 3/4 lb Pig's liver 1 Garlic clove; crushed w/salt 6 oz Lean green streaky bacon 4 ts Lemon juice 6 oz Grated carrot 1 ts Lemon zest 6 oz Fresh brown breadcrumbs 1/4 ts (generous) dried thyme 2 sm Onions 1/4 ts (generous) dried marjoram 1 lg Green pepper *Note: Weight of pork is after trimming away bones, rind and excess fat. Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top. Cover the tin with foil. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin. Bake at 350 F (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 minutes. Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature. Source: Philippa Davenport in "Country Living" (British), October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Liver Stroganoff Categories: Poultry Yield: 4 servings 1 lb Chicken livers 1 1/2 oz Unsalted or clarified butter 1/2 lb Cap mushrooms 1/2 pt Soured cream 2 Onions 3 tb Fairly acid yoghurt Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base. Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes. Remove and keep hot. Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings. Cook very gently indeed for 15-20 minutes until beautifully softened. Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper. Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot. Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within. Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream. Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened. Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables. Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce. More substantially, you could substitute rice or thin ribbons of pasta for the bread. Source: Philippa Davenport in "Country Living" (British), March 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Pickled Walnuts Categories: Meats Yield: 6 servings 2 1/4 lb Stewing steak 2 Bay leaves 1/2 lb Ox kidney 3 tb Beef dripping or olive oil 4 Onions 1 1/2 oz Flour 1 lb Carrots 1 pt (scant) light stock 6 Pickled walnuts (or more) Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roman Pie Categories: Meats, Pasta Yield: 8 servings ----------------------------FOR THE MEAT LAYERS---------------------------- 1 lb Cooked turkey or chicken * 1 lg Bunch parsley 1/4 lb Cooked ham Lemon juice 1/4 lb Cooked tongue A few black olives 50 g Canned anchovy fillets Canned consomme ** 3/4 lb Mushrooms ----------------------------FOR THE PASTA LAYERS---------------------------- 6 oz Macaroni 1 oz Plain flour 12 1/2 fl Milk 4 oz Cheddar cheese 1/2 pt Single cream 1 oz Parmesan cheese 1 oz Butter *Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neat's Tongue (To Serve Hot or Cold) Categories: Meats Yield: 8 servings 1 Pickled ox tongue (4-5 lbs.) Bay leaves 2 Onions Parsley 2 Carrots Rosemary 2 Celery stalks 12 Black peppercorns ------------------------ALSO, IF SERVING TONGUE COLD------------------------ A little Madeira Gelatine powder Rinse the tongue and then soak it in plenty of cold water for at least 12 hours. Change the water once or more during this time. Next day choose a heavy-based saucepan or flameproof casserole that will hold the tongue snugly. Put the tongue into it, cover with cold water, bring to the boil and skim. Taste the water; if it is very salty, tip it away, add fresh water and bring to the boil again. Add the chopped vegetables, peppercorns and a bouquet of bay, parsley and rosemary. Cover tightly and cook very gently on top of the stove or in an oven heated to 300 F (150 C) gas mark 2 for about 4 hours until the tongue is so tender that a skewer will go through the root end like butter. Lower the temperature as necessary; the meat will be best if barely a bubble breaks the surface of the liquid as it cooks. Skin the cooked tongue while it is still hot. Then cut away the fat and gristle from the end and remove all small bones if the butcher has not already done this. Skim off all the fat from the cooking liquor and save it for the sauce and for soups. IF THE TONGUE IS TO BE SERVED HOT, carve it in thin slices while it is still hot and arrange it prettily, overlapping slices like tiles, on a large warmed serving dish. Pour some good hot sauce over it, cover the dish with foil and place in the oven for about 10 minutes to heat through. The spiced Kumquat Sauce recipe is one of my favourites and I like to serve extra in a sauce boat. IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it while still warm. Curl the tongue to make it fit a small round container with straight sides. Traditional tongue-presses usually measure about 5-6 inches in diameter; a cake tin or souffle dish of similar size will do just as well. To glaze, melt 2 teaspoons gelatine powder in 1 tablespoon water, then blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as necessary for good flavour), and give it a little oomph with 1-2 tablespoons Madeira. Pour over the tongue as much of the liquid jelly as is needed to fill gaps. Press the tongue down with a saucer or plate which fits just inside the tin, weight it down heavily and leave overnight in a cold larder until meat and jelly are set. Chill any left-over jelly separately so that it can be diced and used to garnish the tongue when it is served. Unmould the tongue on to a flat dish for serving. Decorate it and accompany it with a fine sauce such as a classic Cumberland sauce or Piquant Parsley and Caper Sauce. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauces for Tongue Categories: Sauces, Meats Yield: 1 servings --------------------------FOR SPICED KUMQUAT SAUCE-------------------------- 5 Kumquats 1 tb Tarragon vinegar 3 Bay leaves 3/4 oz Butter 9 Whole cloves; bruised 2 tb Flour 3/4 pt Stock, pref. from tongue Salt and pepper 1 lg Orange (juice only) 4 tb Thick cream 2 ts Lemon juice -------------------------FOR PARSLEY & CAPER SAUCE------------------------- 1 Garlic clove 1 sm Lemon; juice & zest only 1 oz Parsely; chopped 8 fl Oil 1/2 oz Chives Black pepper 1 1/2 oz Capers FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put them into a pan with the bay leaves, cloves, stock, orange juice, lemon juice and tarragon vinegar. Bring very slowly to the boil. Add a little salt and pepper, cover and set aside for 20 minutes to infuse. Strain, reserving the kumquats, liquid and spices separately. Make a smooth sauce with the butter, flour and cooking liquid. Return spices to the pan and simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to stop a skin from forming. By the end of this time, the sauce should be the consistency of cream; if necessary boil it hard for 2-3 minutes to reduce and thicken it a little. Strain to extract the spices, stir in the cream, then the kumquats. Reheat gently, adding a few pinches of ground cloves, more lemon juice and other seasonings to taste. FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then process it briefly with the chopped parsley, chives and capers. Add the lemon juice and zest, and the oil and whizz again until the mixture is reduced to a thickened fragrant green puree. Add a coarse grinding of black pepper and leave it for 1 hour or so to allow the flavours to blend. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home-Candied Angelica Categories: Candies Yield: 1 servings 1 lb Angelica 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender. If the shoots are as youthful as they should be, this will take 5 minutes or less. Drain the stalks and dry them. Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear. Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it. Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature. I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours. Wrap and store after cooling completely. Packed into pretty little boxes, home-candied angelica makes a charming present. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angelica Tartlets Categories: Desserts Yield: 1 servings 2 oz Home-candied angelica 1/2 c Curd cheese 1 Shortcrust pastry * 1 Egg yolk; mixed with: 1 1/2 oz Butter 1 ts Milk 1 1/2 tb Honey 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Stew Categories: Fish/sea, Soups/stews Yield: 6 servings 1 1/2 lb Monkfish (or see note) 1 ts Asafoetida Seasoned flour 1 ts Tamarind; soaked in water 3 tb Vegetable oil 8 oz Mushrooms 1 tb Sesame oil 2 1/2 pt Water 1 oz Ginger root 1 lb Potatoes; peeled & diced -- peeled & finely sliced Sea salt 5 Garlic cloves; peeled,sliced Freshly ground pepper 2 Dried chilies; broken 1/4 oz Coconut, grated 1 tb Mustard seeds 2 tb Chopped coriander leaves *Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish. Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. Source: Colin Spencer in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bara Brith (Speckled Bread) Categories: Breads Yield: 1 servings 6 oz Dried fruit 10 oz Self-raising flour 8 oz Dark brown sugar 1 Egg 1/2 pt Strong hot tea This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Welsh Rarebit Categories: Cheese/eggs Yield: 2 servings 8 oz Grated hard cheese * 2 tb Beer 1/2 Onion; grated 2 sl Toast 1 ts Strong mustard *Note: Cheese recommended for this recipe are Cheddar and/or Cheshire. Mix the cheese, grated onion, mustard and beer. Pile the mixture on toast and melt under the grill. Top it with a poached egg or two for a buck rarebit. Source: (Dorothy Thomas) Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tea and Lemon Ice Categories: Desserts Yield: 1 servings 1/2 pt Strong fragrant tea * 1/2 pt Water 2 Lemons 1 Egg white 8 oz Sugar 6 tb Carbonated water *Note: Suggested teas are Lapsang Souchong or Earl Grey. In a Welsh household the kettle sits permanently on the hob ready to refill the teapot. This delicious ice makes a refreshing change in summer. Or serve as a dessert with Welsh cakes or with a plate of buttered Bara Brith. Makes approximately 2 pints. Strain the tea and leave to cool. Peel the lemons, avoiding the bitter pith, and squeeze the juice. Bring the sugar and water to boil with the lemon rind, stirring to dissolve all the sugar. Leave it to cool. Beat the egg white lightly with the carbonated water. Mix all the ingredients thoroughly with a whisk. Freeze the mixture - an ice-cream-maker is best. If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it. Don't serve the ice rock-hard - transfer it to the fridge half an hour before serving. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocklecakes with Laverbread Categories: Breads, Fish/sea Yield: 4 servings 8 oz Flour Oil for frying 1 Egg 8 oz Prepared laverbread; -OR- 1 tb Vegetable oil 1/2 oz -Dried nori, reconstituted 8 oz Cockles or clams (shelled) 1/2 Lemon (juice only) 2 tb (heaped) chopped parsley Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Laverbread and Crab Souffles with Cockle Sauce Categories: Fish/sea, Sauces Yield: 8 servings --------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR- 2 oz Flour 6 oz -Prepared Crabmeat 3/4 pt Milk 6 oz Prepared laverbread 3 Eggs -OR- nori or spinach 1/2 ts Grated nutmeg 2 oz Butter Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix 4 oz Cockles or clams (shelled) 1/4 pt Whipping cream 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Venison & Mushroom Stew Categories: Meats, Soups/stews Yield: 6 servings 2 lb Good stewing venison 3/4 pt (scant) beef or game stock -- (trimmed weight) Butter 1 Onion Oil 3/4 lb Small flat mushrooms Flour 2 1/2 fl Red wine vinegar Sugar 2 1/2 fl Water Bay leaves --------------------------FOR THE FORCEMEAT BALLS-------------------------- 8 oz Fresh breadcrumbs 1 1/2 tb Lemon juice 8 oz Grated suet 1 lg Egg 2 Lemons (grated zest only) 3 tb Fresh chopped parsley Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Highland Sausage Roll Categories: Meats, Appetizers, Sausages Yield: 4 servings 10 oz Venison (trimmed weight) 3 tb Port 6 oz Belly of pork (trimmed wt.) Allspice, thyme or Worcester 2 oz Pitted prunes 1 lb Ready-made puff pastry 1 sm Onion 1 Beaten egg to glaze Remains of a pot of tea Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Venison Pate Categories: Meats Yield: 2 servings 1 lb Venison (trimmed weight) Whole and ground bay leaves 1/2 lb Belly of pork (trimmed wt.) 1 tb Red wine vinegar 1/2 lb Chicken livers 1 tb Olive oil 1 sm Orange 1/4 pt Red wine 1 Lemon 1 ts Gelatine powder 2 Garlic cloves A few kumquats to decorate 1 1/2 ts Fresh thyme (more to taste) Mince all three meats fairly finely and put them into a bowl. Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper. Mix thoroughly and stir in the wine. Cover and leave to marinate overnight. Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2 hours. Using a bulb baster, remove and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re-absorbed by the pate. Mix all the venison juices that you have collected with the juice of the orange and measure. Add a splash of water if necessary to make 1/2 pint in total. Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snippets of Venison Categories: Meats Yield: 3 servings 3/4 lb Best venison trimmings Garlic 2 fl Cider Juniper 4 fl Good stock Unsalted butter 6 oz Cap mushrooms 4 fl Soured cream or Greek yogurt 1 bn Chives Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentils with Lovage Categories: Sauces Yield: 4 servings 2 Shallots; chopped 1 Sprig of thyme Butter 1 Curl of orange peel 12 oz Whole green lentils (Le Puy) Light stock or water Handful of chopped lovage Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pancakes with Juniper Categories: Vegetables, Pancakes, Breakfast Yield: 6 servings 1 1/2 lb Potatoes 6 Juniper berries (or more) Salt & pepper Butter or oil 1 Orange (grated zest only) Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Gratin Categories: Vegetables Yield: 4 servings 3/4 lb Jerusalem artichokes Crushed garlic -- thinly sliced 7 fl Stock -- (prepared weight given) Butter Salt Cream; hot Pepper Parsley; chopped Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on the stock and dot with butter. Cook in a moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed. Drizzle on some hot cream and let it slither down between layers. Warm through briefly and serve sprinkled with parsley. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puree of Leeks Categories: Vegetables Yield: 4 servings 3/4 lb Leeks; very thinly sliced Butter Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-Pickled Cauliflower (Cavolfiore in Agrodolce) Categories: Relishes, Vegetables Yield: 1 servings 1 lg Cauliflower 1 pt Wine vinegar - about 2 lbs., trimmed wt. 1 tb Mustard seed 2 oz Salt 2 Short pieces cinnamon bark 1 pt Water 1/2 ts Cloves 8 oz Onions 1/2 ts Allspice 1 lb Sugar 3 Little dried red peppers Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle. Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it. Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley. Serve them as part of an antipasto with olives and slices of salad. Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot and Walnut Chutney Categories: Relishes, Fruits Yield: 1 servings 3 lb Apricots; -OR- 1 lb Light brown sugar 1 lb -Dried apricots 8 oz Sultanas 1 lb Onions; peeled, chopped fine 2 ts Salt 1 1/2 pt Cider vinegar 1 ts English mustard 2 Garlic cloves 1/2 ts Powdered allspice -- peeled, crushed 8 oz Walnuts 2 Oranges (rind only) -- very roughtly chopped Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai -- General Notes Categories: Information, Thai Yield: 1 servings Information: Rice Noodles: ============= You can use fresh or dried, in widths from 1/8 to 1/2 inch wide. I've never tried fresh. The dried ones have to be soaked in water to soften them. The recipes call for soaking in cold water, lukewarm water, hot water, and boiling water for anywhere from 7 minutes to 2 hours. I put mine into warm tap water and let them soak while I'm preparing everything else. Just before I start cooking, I dump them into a colander to drain. One recipe suggests cellophane noodles as an alternative to rice noodles -- I've never tried that variation. Meat or No Meat: ================ The most common meat called for is shrimp, with chicken and/or pork use in addition to or in place of the shrimp. Some recipes add bean curd; some substitute it for the meat. Jeff Smith's recipe uses deep fried bean curd. My own variation is to substitute various veggies (asparagus, red bell pepper, broccoli, snow peas, or whatever else looks good.) As Nancie McDermott says, "Thai cooks blithely tinker with the classic formula to create signature variations, and you can, too." Oil and Seasonings: =================== Cooking pad thai starts with vegetable or peanut oil. Most versions add garlic, and sometimes shallots, shrimp paste (be prepared for the smell!), onions, fresh red chilies, and/or preserved sweet white radish. The Sauce: ========== What makes pad thai, in addition to the rice noodles, is the sauce. The general mix of flavors is sweet, salty, sour, and hot. Typical ingredients are: ~~ fish sauce (sometimes soy sauce is used in addition, or in place of for pure vegetarian versions) ~~ sugar (sometimes palm sugar is suggested) ~~ vinegar (various kinds specified; tamarind sauce or lime juice are sometimes used instead) ~~ "red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper, depending on the recipe. ~~ Other possible additions: salt, black pepper, chicken stock, dried shrimp powder. One recipe calls for boiling the sauce before using. Eggs: ===== Anywhere from 0-6. Some recipes call for beating the eggs before adding; others suggested breaking the yolk after adding the egg to the pan. Various techniques are suggested for manipulating the egg while cooking. One recipe calls for cooking the egg before starting the pad thai, cutting it into strips, and then adding the egg strips back at the end of cooking. I haven't tried this myself but have had it in restaurants. Bean Sprouts and Scallions: ========================== These are usually added last in cooking, or added to the finished dish without cooking. Garnishes: ========= Various things can be added to finished dish as an edible garnish: ~~ lime or lemon wedges ~~ ground roasted chilies ~~ ground roasted peanuts ~~ dried red chili flakes ~~ fresh coriander leaves ~~ cucumber slices ~~ dried shrimps ~~ fried basil leaves ~~ cherry tomatoes ~~ mint sprigs Experiment, and enjoy! From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant with Tofu Categories: Thai, Vegetarian Yield: 4 servings 3/4 lb Japanese eggplant 5 Red chili peppers - (about 3 cups sliced) -- seeded and chopped 1/4 lb Tofu 10 -to 6 tb Oil 15 Sweet basil leaves 2 -to 1 tb -to 3 Garlic cloves; crushed 3 tb Yellow bean sauce 1 -to - (SEE NOTE) NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Evil Jungle Prince with Chicken (Or With Mixed Vegetables) Categories: Thai, Poultry Yield: 4 servings 1/2 lb Boneless chicken breast 1/2 c Coconut milk -OR- 1/2 ts Salt 1/2 lb -Mixed vegetables, 1 -to - (see note below) 4 tb Fish sauce, 2 -to - based on personal taste 6 sm Red chile peppers - (omit for veggie version) 1/2 Stalk fresh lemon grass 10 -to 2 Kaffir lime leaves 15 Basil leaves 2 tb Oil 1 c Chopped cabbage Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant. (3-4 servings) Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Galloping Horses (Thai Appetizer) Categories: Thai, Appetizers Yield: 8 servings 1 ts Oil 1 Fresh pineapple; -OR- 1 lb Ground pork 5 -Tangerines, -OR- 4 -to 4 -Oranges 8 Garlic cloves 1/3 c Sugar -- finely chopped 1/2 ts Pepper 3 Green onions, white part Lettuce leaves -- chopped Mint or coriander leaves 3/4 c Roasted salted peanuts Chopped chilis Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean Curry (Aka Country Curry or Jungle Curry) Categories: Thai Yield: 6 servings 1 lb Fresh green beans Bamboo shoots (optional) 2 tb Thai Curry Paste 6 c Chicken broth 2 tb Vegetable oil Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. NOTES: If necessary, you may substitute whole frozen green beans for fresh. Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Shrimp Soup (Thai) Categories: Thai, Soups/stews Yield: 6 servings 1 lb Medium shrimp 3 tb Fresh lime juice or to taste 2 Sticks fresh lemongrass; OR 1 ts Thai chili paste 2 tb -Dried lemongrass -(nam prik pow) OR see NOTE 4 Kaffir lime leaves 15 oz Canned straw mushrooms; -OR- - (fresh or dried) -OR- 12 md -Fresh mushrooms 1 tb -Finely grated lemon zest 3 Fresh hot green chilies 1 1/2 qt Chicken stock 3 tb Cilantro 1 tb Fish sauce or salt to taste NOTE: The following mixture may be substituted for 1 teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. Source: Madhur Jaffrey's _Far Eastern Cookery_ From: sehender@reed.edu (Sarah Henderson) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kwitiaow Pad Thai Categories: Thai Yield: 6 servings 1/2 c Peanut or corn oil - (sen kel or woon sen), 1 oz Raw prawns, shelled - soaked in cold water 4 oz Firm bean curd (tofu); diced - for 7-10 minutes, if dried 3 tb Preserved sweet white radish 1/4 c Chicken stock -- chopped 3 tb Dried shrimps, chopped 3 tb Sliced shallots 1/3 c Unsalted peanuts, chopped 4 Eggs 4 Spring onions; sliced 11 oz Rice or cellophane noodles 15 oz Bean sprouts -----------------------------------SAUCE----------------------------------- 1 c Water 1/3 c Palm sugar 1/2 c Tamarind juice 1 tb White soya sauce Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: My Pad Thai Categories: Thai Yield: 1 servings 3 1/2 tb Distilled white vinegar - cut crosswise into 2 tb Water - 3/8 inch thick strips -OR- 2 1/2 tb Fish sauce 1 lb -Lean pork, cut into thin 3 tb Tomato paste -slices 3/8 inch by 2 inches 2 1/2 tb Sugar 8 oz Small, cooked shelled shrimp 1/2 tb Dried shrimp 2 Eggs; lightly beaten -- pounded to a powder 2 c Fresh bean sprouts 9 oz Flat rice sticks, 1/8" wide - beans removed Vegetable oil 1/4 c Roasted, unsalted peanuts 1/3 c Fresh sweet basil leaves - coarsely ground - (Thai or purple basil) Cherry tomatoes; halved 2 Red Serrano chili peppers Lime wedges -seeded & very finely minced Mint sprigs 4 Garlic cloves; minced -OR- sliced green onions 1 1/2 lg Boned chicken breast halves Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. Source: Asian Pasta, by Linda Burum From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nue Gra Pao: Stir-Fried Beef with Mint Categories: Thai, Meats Yield: 4 servings 1 lb Flank steak 3 tb Fish sauce 14 Serrano chilies 1 tb Granulated sugar - finely chopped 1/2 c Water (more if needed) 1/4 c Finely chopped garlic 1/2 c Mint or basil leaves 1/2 c Finely chopped yellow onion - (loosely packed) 1/4 c Vegetable oil; PLUS: Green lettuce leaves 2 tb Vegetable oil This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. ======================================================================= 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender you may need to add the oil to aid in grinding. 3. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.) Add the paste from Step 2 and stir-fry until it is light golden. 4. Add the beef and stir-fry until it is a uniform tan color, but do not overcook it. 5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if the sauce is too dry. There should be about 1/2 to 3/4 cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or basil leaves. When you are ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency. 6. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes. 7. Serve with rice. (Serves 4 to 6) Source: Thai Home-Cooking from Kamolmal's Kitchen From: melcue@is.rice.edu (Melissa Elaine Cue) : nell@is.rice.edu (Paula Gaynell Warnes) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nue Nam Tok: Grilled Beef with Thai Seasoning Categories: Thai, Meats Yield: 6 servings 3 Serrano chilies 2 tb Fish sauce 1/4 c White vinegar 1 ts Ground roasted chilies * 1 1/2 lb Flank steak 2 tb Ground toasted rice ** 1/4 lb Red onion; sliced Red lettuce leaves 4 Green onions Coriander sprigs 1/4 c Lime juice; PLUS: Mint or Basil leaves 1 tb Lime juice 1. Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes. 2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl. 3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well 5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice. * Use small hot chilies about 3 to 4 inches long. Roast whole chillie stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive. ** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change colorand stir constantly because it can burn easily at this stage. When it is auniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. Source: "Thai Home-Cooking from Kamolmal's Kitchen", : by William Crawford and Kamolmal Pootaraksa. : ISBN 0-453-00494-6. From: nell@is.rice.edu (Paula Gaynell Warnes) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai Categories: Thai Yield: 1 servings 1/2 lb Dried rice noodles 1/8" wide 1/2 c Vegetable oil -Warm Water - (more if needed) 1/2 lb Shrimp, chicken or pork 1 ts Chopped garlic -OR- a combination 2 Eggs 1/4 c Fish sauce 3/4 lb Bean sprouts 1/4 c Granulated sugar; plus: Ground roasted chiles 2 tb Granulated sugar - (see note at end) 1/4 c White vinegar; plus: Unsalted roasted peanuts 2 tb White vinegar - ground 1 ts Paprika Lime wedges 4 Green onions 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (1) Categories: Thai, Desserts Yield: 1 servings 1/2 lb Thai flat rice noodles 3 tb Finely chopped peanuts - (bahn pho), OR rice sticks - (dry-roasted salted type) Oil; for deep-frying 2 tb Lime juice, freshly squeezed 1/2 lb Fresh firm bean curd 1 tb Sugar - cut into tiny cubes 6 tb Thai fish sauce 1/4 c Peanut oil 1/4 c Tamarind sauce 1/2 tb Garlic, chopped 2 ts Red chili paste with garlic 1/2 c Chicken breast meat 2 c Fresh bean sprouts -- (very thinly sliced) 2 Limes; quartered 1/4 lb Shrimp, peeled 1/3 c Fresh coriander leaves - cut in half the long way 3 Chopped scallions 2 Eggs; beaten 4 tb Finely chopped peanuts 1 tb Dried shrimp powder - (dry-roasted type) 1/4 ts Freshly ground black pepper Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (2) Categories: Thai Yield: 2 servings 1/3 lb Flat rice stick noodles 1 tb Sugar - (banh pho), 1/4 " wide 1/4 c Chopped toasted peanuts 1/4 c Peanut oil 1/4 ts Ground dry shrimp 1/4 lb Pork Freshly ground white pepper - cut into matchstick strips 1/4 ts Asian chili powder 6 Shrimps, peeled and deveined - (to taste) 1 ts Crushed garlic 1 c Bean sprouts 1 Egg - washed & drained 2 tb Water 1/4 c Scallions, cut 3/4" long 2 tb Rice vinegar Fresh coriander 1 tb Fish sauce Wedges of fresh lime Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (3) Categories: Thai Yield: 6 servings 16 oz Chantaboon rice sticks 1/4 c Sugar - medium thread (See note) 1 c Sliced salted radish 1 tb Vegetable oil -- (chai Po) 6 Eggs; beaten 1/4 c Fish sauce (nam pla) 1/4 c Vegetable oil 1 c Ground roasted peanuts 8 Garlic gloves -- (coarsely ground) 1 lb Pork, beef or chicken 2 tb Chile powder or paprika - sliced thin, bite sized, 2 c Bean sprouts -OR- 1 c Sliced green onion Shrimp, shelled and deveined 1 c Sliced cilantro 1/4 c White vinegar 1 Lime Ingredient Notes: ================= Re: Chantaboon rice sticks: Re: Pork, Beef, or Chicken, or Shrimp: Re: Sliced salted radish: ========================================================================= Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Serves 10 as a side dish. Serves 6 as an only dish. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai Pseudo-Vegetarian Style Categories: Thai Yield: 1 servings 1/4 c Thai fish sauce 3 tb Oil 1/4 c White vinegar; plus: 2 Garlic cloves (or more) 2 tb White vinegar 2 Eggs 4 tb Sugar (less if desired) 3/4 lb Bean sprouts 1 ts Paprika 3 Green onions 8 oz Thai rice noodles - sliced on the diagonal, -- (about 1/4" thick) - including white part 8 oz Tofu 3/4 c Ground peanuts 2 tb Dried shrimp (optional) 1 tb Roasted red chili peppers * * [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.] Instructions: ============= Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness. From: jkandell@ccit.arizona.edu (Jonathan Kandell) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (Sauteed Rice Noodles) Categories: Thai, Rice/grains, Pasta Yield: 1 servings 16 oz Rice noodles 1 tb Paprika 1/2 c Vegetable oil 1/4 c Sugar 5 Garlic cloves (or more) 2 Eggs; beaten -- finely chopped 1/4 lb Mung bean sprouts 1 lb Medium shrimp 3 Scallions -- shelled and deveined -- cut into 1/2 inch pieces 2 Firm-style bean curd squares 1/2 c Ground unsalted peanuts -- cut into 1/2 inch cubes 1 Fresh red chili pepper 1/4 c Pickled turnips -- seeded & coarsely chopped -- (coarsely chopped) 1 Lemon; cut into wedges 1/2 c White vinegar Coriander leaves for garnish 3/16 c Fish sauce 1/4 c Crushed red pepper (opt.) In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai with Shrimp Categories: Thai Yield: 1 servings 8 oz Small size rice noodles 3 tb Fish sauce 3 tb Tomato sauce 1/2 lb Shrimp, cleaned and shelled -OR- tamarind paste 1 Handful bean sprouts (fresh) 2 tb Vegetable oil -- chopped once or twice 1 tb Pickled radish 2 oz Green onions 3 tb Sugar -- cut into 1/2 inch pieces 1/3 c Water or chicken stock 2 tb Finely chopped peanuts 1 Egg 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles ~- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve. From: danielh@sequent.com (Daniel Hobbs) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paht Thai Categories: Thai Yield: 1 servings 1/4 lb Dried rice stick noodles 2 tb Coarsely chopped peanuts 2 tb Vegetable oil -- (dry-roasted type) 1 tb Coarsely chopped garlic 1 c Bean sprouts 8 Shrimps, peeled and deveined 4 Slender green onions 1 Egg; lightly beaten -- sliced in 1 inch lengths 1 tb Fish sauce 1 Lime; quartered lengthwise 2 ts Sugar Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2 From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red or Green Thai Curry Categories: Thai Yield: 1 servings 2 tb Red or green curry paste 1 c Water or chicken broth -(use more for hotter curry) 1/2 c Baby corns -Mae Ploy brand is excellent 1/2 c Straw mushrooms 3 tb Vegetable oil -OR- other mushroom 3/4 lb Boneless chicken meat 1/2 c Sliced bamboo shoots -- cut into 3/4-inch pieces 5 Kaffir lime leaves * 2 cn (unsweetened) coconut milk 1/2 ts Salt (more or less to taste) -- (approx. 1-1/2 c each) ------------------------------FOR GREEN CURRY------------------------------ 10 Fresh basil leaves -------------------------------FOR RED CURRY------------------------------- 1/2 Red bell pepper; cut into -- matchstick-size strips Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.). Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. From: riacmt@ubvms (Carol Miller-Tutzauer) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Special Thai Chicken with Chillies (Mild) Categories: Thai, Poultry Yield: 1 servings 2 tb Oil 2 ts Brown sugar 4 Fresh Red Chillies -- (or jaggary if available) -- seeded and sliced 1/2 c Straw mushrooms 3 Garlic cloves; sliced -- (or tinned mushrooms 500 g Chicken breast; sliced -- if desperate) 1 Onion; sliced 1/2 c Bamboo shoots (strips) 2 tb Oyster sauce 1/2 Lime; juiced 1 tb Fish sauce * 6 bn Coriander (fresh) 1 tb Tamarind sauce *NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce.) Instructions: ============= Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce. From: neiger@vaxc.cc.monash.edu.au (David Neiger) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Noodles Categories: Thai, Pasta Yield: 6 servings 16 oz Flat rice stick noodles 1/8 c Fish sauce 4 tb Vegetable oil 1 ts Salt 4 Garlic cloves; crushed 2 tb Lime juice 1 Yellow onion; chopped 3 tb Ketchup 1 1/2 lb Pork loin 1 ts Ground black pepper -- cut into julienne strips 1 lb Fresh bean sprouts 1/2 c Dried shrimp; soaked in: -- washed, drained 1/2 c -Warm water (for 5 minutes) 4 tb Green onion, chopped 2 Fresh red chilies 4 tb Fresh coriander, chopped -- cut into julienne strips 4 tb Roasted peanuts, crushed 1 ts White sugar In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts. (Serves 6-8) From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Rice Noodles Categories: Thai, Rice/grains, Pasta Yield: 6 servings 8 oz (1/8 inch wide) rice noodles 1/2 lb Bean sprouts 1 Whole chicken breast 3 Green onions -- boned, skinned -- white part only, 8 md Shrimp, shelled, deveined -- cut into 1 inch shreds 1/2 c -Water 3 tb Vegetable oil 1/4 c Fish sauce 4 lg Garlic cloves 3 tb Sugar -- finely chopped 1 tb Lime juice 1 Egg 1 ts Paprika 4 tb Crushed roasted peanuts 1/8 ts Red (cayenne) pepper -- (finely crushed) Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Bbq Chicken Appetizers Categories: Thai, Poultry, Appetizers Yield: 1 servings 3 lb Chicken wing drummettes ----------------------------------MARINADE---------------------------------- 1/4 c Coarsely chopped garlic -- (cayenne or equivalent) 1 bn Cilantro 1 tb Sugar - chop roots & lower stems, 1/4 ts Salt - reserve leaves for garnish 3 tb Thai fish sauce 1 ts Ground turmeric -- (filipino or 1 ts Curry powder -- vietnamese is ok, too) 1 1/2 ts Ground dried chilis -------------------------------BASTING LIQUID------------------------------- 1/2 c Coconut milk (canned is ok) -------------------------------DIPPING SAUCE------------------------------- 1/2 ts Dried chili flakes 1/4 ts Salt -OR- cayenne 1/2 c Chinese red rice vinegar 2 Garlic cloves 1 Green onion; thinly sliced -- coarsely chopped 1 tb Coarsely chopped cilantro 1 tb Brown sugar -- (leaves) Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken and Coconut Milk Soup (Tom Ka Gai or Kai Tom Ga Categories: Soups/stews, Thai, Poultry Yield: 1 servings 12 oz Canned coconut milk -- (1/16") slices on the -- such as Chaokoh -- diagonal 1/4 lb Chicken breast 3 sl Galanga (more if desired) -- cut into small chunks --OR substitute fresh ginger 1 Lime; juice and grated peel Hot chile peppers to taste 1 4" piece of lemon grass -- cut into thin circles -- cut into very thin Cilantro for garnish * Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below). Instructions: ============= Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger. From: megatest!sfisher@uu2.psi.com (Scott Fisher) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken Coconut Soup Categories: Soups/stews, Thai, Poultry Yield: 1 servings 3 cn -TO - also cubed to bite size. 4 cn Coconut milk Mushrooms --(the unsweetened kind) 1 Carrot; grated 3 tb Chopped scallions Juice from (8?) limes 1 ts -TO - I can never put in enough 3 ts Lemon grass Serrano chillies Cilantro (pref. fresh) * -OR- other hot chili pepper, Tofu - preferably fresh, - cubed into smallish pieces - but powdered will do) Chicken 1 ts Galanga powder * (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Posted by Tamar More based upon an ingredient list From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken Salad Categories: Salads, Poultry, Thai Yield: 1 servings 3 c Vegetable oil; for frying 1/4 c Fish sauce (nuoc mam) 20 Won ton skins 1/4 c (packed) light brown sugar -- cut into 1/4 inch strips 4 Serrano chiles 8 c Shredded mixed salad greens -- seeded and minced 4 c Barbecued or roast chicken 1/2 ts Freshly grated nutmeg -- in bite-size pieces 1 tb Fresh lemon grass (optional) -- (from a 3 lb bird) -- (finely minced) 1 c Bean sprouts 1 tb Finely minced fresh ginger 1 lg Yellow bell pepper 1/4 c Minced fresh mint -- cut into thin julienne 3 tb Minced fresh basil 1/2 European seedless cucumber 1/4 c Dry-roasted unsalted peanuts -- cut into thin julienne -- coarsely chopped 6 tb Fresh lime juice In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken with Fresh Basil Categories: Poultry, Thai Yield: 4 servings 3 tb Vegetable Oil 3/4 c Basil, thinly sliced 1 lb Chicken breast (boned) 2 tb Sugar 2 tb Garlic; coarsely chopped 2 Serrano chilies 3 tb Nuoc Nam (fish sauce) 2 tb Water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice... From: clay@panix.com (Clay Irving) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Fried Noodles (1) Categories: Thai, Pasta Yield: 3 servings 1/2 lb Fresh rice noodles 10 md Shrimp, shelled, deveined - cut into 1/2-inch slices, -OR- substitute pork -OR- flat dried rice noodles 3 tb Fish sauce (nam pla) 1 c Fresh bean sprouts 1 tb Rice vinegar 1/3 c Oil 2 tb Light brown sugar 1 tb Minced garlic 2 tb Tomato ketchup 4 tb Minced shallots 1/2 ts -TO 2 ts Shrimp paste (kapee) 1 ts Chili powder (optional) 1 tb Chopped dried shrimp (opt.) 2 Eggs; lightly beaten ---------------------------------GARNISHES--------------------------------- 1/3 c Coarsely ground peanuts 2 tb Chopped coriander leaves -- (unsalted) 2 Limes; cut into wedges 1/2 ts Dried red chili flakes (opt) 1 sm Cucumber; sliced 2 Green onions; finely sliced If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving) Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Fried Noodles (2) Categories: Thai, Pasta Yield: 4 servings Asian rice noodles -OR- boned & skinned chicken -- cut about 1/8 inch wide, - cut into very small pieces -OR- 2 tb Minced or pressed garlic 1 lb Flat rice noodles 2 ts Ground dried red hot chili, -- (fresh or dried) -OR- 3/4 c Fish sauce; -OR- 1 tb Minced fresh hot chile 6 tb -Soy sauce 4 Eggs; lightly beaten 4 ts Rice wine vinegar 8 oz Medium-sized shrimp -OR- distilled white vinegar -- shelled and deveined, 2 tb Sugar -- tails left intact 4 ts High-quality paprika; -OR- 10 oz Fresh bean sprouts 1/4 c -Catsup or Tomato paste 3 Green onions; thinly sliced 1/2 c Vegetable oil 1/2 c Chopped dry-roasted peanuts -OR more if needed -- (unsalted) 8 oz Boneless pork 1/4 c Chopped fresh cilantro --------------------------------FOR GARNISH-------------------------------- Finely minced dried shrimp Lemon or lime wedges Fresh cilantro sprigs In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Fried Noodles (3) Categories: Thai, Pasta Yield: 4 servings 3 tb Vegetable oil 2 Eggs; beaten 4 Garlic cloves 12 oz Rice vermicelli -- finely crushed -- soaked in water for 1 tb Fish sauce -- 20 minutes, drained 3 tb -TO 4 oz Peeled shrimp 4 tb Lime juice 4 oz Bean sprouts 1 ts Crushed palm sugar 4 Green onions; sliced ---------------------------------TO GARNISH--------------------------------- 2 tb Dried shrimp, ground Cilantro leaves Roasted peanuts Lime slices -- finely chopped Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Noodles Categories: Thai, Pasta Yield: 4 servings 3 c Chopped cabbage 1 1/2 ts Worcestershire sauce * 1 md Onion; chopped 1/4 ts Crushed red pepper 1 1/2 ts Oil 1/2 ts Curry powder 9 oz Pasta shapes 1/8 ts Ground cloves -- (shells, bow-ties, etc) 1 Garlic clove 1/4 c Crunchy peanut butter -- minced or mashed 1 tb Fresh lime juice 7 oz Coconut "milk" 1 1/2 ts Brown sugar 1 tb Chopped fresh cilantro 1 1/2 ts Soy sauce 1 ts Chopped fresh basil * (Vegetarian or regular worcestershire sauce, as you prefer.) Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. From: kra@sdd.hp.com (Katherine Albitz) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Rice Noodles Categories: Thai, Pasta, Rice/grains Yield: 4 servings 4 oz Dried rice noodles 2 Beaten eggs -- medium size 2 tb Tamarind sauce 1/4 c Vegetable oil 1/4 c Bean sprouts 2 Garlic cloves; finely minced 1 Scallion; sliced 3 tb Chopped raw shrimp 1 tb Salty preserved radish 3 tb Lean ground pork 2 tb Coarsely ground peanuts 1 ts Sugar - (salted or unsalted) 1 tb Fish sauce 2 tb Sliced green onions 1 ts Soy sauce 2 Lemon wedges 2 ts Hot chili sauce 1 Cucumber 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Salmon Parcels Categories: Thai, Fish/sea Yield: 2 servings 2 4-5oz salmon fillets 1 Spring onion; finely chopped 4 Sheets filo pastry 1 tb Fresh coriander 1 oz Butter -- (finely chopped) 1 ts Grated ginger 1 Lime; zest & juice 1 Garlic clove; pressed Salt & pepper Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. Source: Delia Smith's summer collection From: kv@aifh.ed.ac.uk (Karen Valley) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Tomyum Gung (Shrimp) / Gai (Chicken) Categories: Thai, Poultry, Fish/sea Yield: 1 servings 2 -to Lemon juice & fish sauce 3 Stalks of lemon grass 2 -to 2 lb Tiger shrimps 3 sm Red/green chili peppers -OR- boneless chicken meat 1 cn Straw mushrooms 5 -to 1 1/2 tb Thai chili paste * 6 Lime leaves (kaffir) Cilantro/parsley * with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery Instructions: ============= Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. From: nat@megatek.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toam Yum Gai (Thai Soup) Categories: Soups/stews, Thai Yield: 1 servings ---------------------------GENERIC CHICKEN BROTH--------------------------- 2 tb Olive Oil 1 md Onion; cut into pieces 1 ts Sesame Oil 2 lg Carrots; cut into pieces 3 Whole cloves 1 Chicken, cut into pieces ** 2 Bay leaves 6 c Water 1 Sprig of fresh thyme * ------------------------------EVERYTHING ELSE------------------------------ Mushrooms *** -- chewing on them.) Shrimp if you want *** 4 Kaffir lime leaves 1 Stalk lemongrass Cilantro leaves as desired -- cut into 2 inch pieces 1 ts Chili sauce 2 sl Galanga root 2 tb Fish sauce -- (more if you like 1 1/2 tb Lemon juice ----------------------------------OPTIONAL---------------------------------- Sliced hot peppers -(2 or 3 slices per serving) * (ad libbed with about 1 tsp or 1 tblsp of powdered thyme) ** (Some boneless skinless chicken pieces, plus some thighs with the bones bashed once with the back of a knife would be ok too -- the point being to get the flavor from the marrow out.) *** as many as you want, cut any way you want, of any kind you want Instructions: ============= Use a large covered stockpot. Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir if you want. Add chicken on top, and pour ONE cup of water over the tops of the chicken. Cover. Cook 5 minutes on high. Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. (What you do with the leftover veggies after making a stock is up to you. I think they end up in Minnesotan hot dishes....) Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemongrass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve. Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalepenos or other hot peppers at the table. Fresh liquorice basil also adds a nice touch. Comments/Modifications: ======================= We cheated and used Swansons reduced salt chicken stock for the water in the beginning because we used boneless skinless chicken. Can't tell if it hurt or helped. Also had 4 shiitake mushrooms which had been soaking for several days, so they were cut up, and the soaking juice was added along with the chicken and mushrooms. About one cup of this. Big win. Yum. Source: "Smart Cooking" by Somebody (I forget) Kerr From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tom Kha Gai Categories: Thai, Poultry, Soups/stews Yield: 1 servings 2 Boneless chicken breast 1 cn Coconut milk -- cut up bit sized 2 tb Sugar 2 -TO 2 ts Salt 3 Stalks of lemon grass 1 ts Dried crushed red chilis - cut up into 2" pieces -- (optional) - and separated 7 c -Water 6 Pieces of dried galangal Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow Curry Chicken Categories: Poultry, Thai Yield: 1 servings 1 lb Chicken breast meat 1/2 c Frozen peas (approximately) - (boneless, skinless) 2 tb Vegetable oil - cut in bite-size pieces -- (less if desired) 2 c -TO 1 tb Red curry paste 3 c Fresh veggies 14 oz Coconut milk -- mushrooms, asparagus, 4 tb Fish sauce (less if desired) -- onions, zucchini, ... 1 ds Salt 2 Potatoes; peeled and 2 tb Sugar (less if desired) -- cut in pieces, pre-cooked 1 tb Yellow curry powder 2 Carrots; cut in bite-size 1/2 c Water or chicken stock -- pieces, pre-cooked 1/2 Bay leaf -OR- half this amount 1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...). From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: "Duck" Sauce Categories: Appetizers, Sauces Yield: 1 servings 1/2 c Peach or apricot preserves 1 tb Grated ginger 1/4 c White vinegar 1/3 c Finely chopped scallions Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Abidjan Cabbage Salad Categories: Salads, Appetizers, Ethnic Yield: 6 servings 4 c Thinly sliced cabbage Juice of 1 orange 1 c Shredded carrot 1/4 ts Salt 1 c Pineapple chunks 1/3 c Vegetable oil Juice of 1 lemon Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Adas Careh (Lentil Butter) Categories: Appetizers, Ethnic, Vegetarian Yield: 1 servings 1 c Uncooked lentils 1 sm Garlic clove, minced 1/2 ts Salt 1 1/2 tb Parsley 2 1/4 c Water 1 ds Cayenne 1 tb Olive oil 1 ds Turmeric 6 ea Green onions, sliced 1/4 c Water, as needed Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet & saute onions & garlic till onions are translucent. Add parsley & spices & cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. "Vegetarian Times" March, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Adrak Categories: Ethnic, Vegetarian, Soups/stews Yield: 4 servings 2 tb Grated fresh ginger 1/2 ts Black pepper 4 c Stock or water Juice of one lemon 3/4 ts Salt Fresh coriander leaves 1 tb Cumin seeds, toasted Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes. Squeeze in lemon juice & garnish with coriander. Excellent as a cold remedy & as a starter to an Indian meal. Bruce Cost, "Ginger East to West" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Adzuki Bean Stew Categories: Vegetarian, Beans, Soups/stews Yield: 4 servings 4 oz Adzuki beans 1 tb Hungarian paprika, sweet - soaked overnight 1 pn Cayenne pepper; to taste 2 oz Margarine 2 tb Wholewheat flour 1 Onion; chopped 1/2 pt Vegetable stock 2 Garlic cloves; crushed 1 tb Soy sauce 1 lb Leeks; trimmed, 1 tb Tomato paste - washed well & sliced 1 lb Chopped tomatoes 1 Carrot; diced Salt & pepper; to taste 8 oz Mushrooms; wiped & sliced Parsley; chopped, to garnish ---------------------------------DUMPLINGS--------------------------------- 4 oz Wholewheat flour 3 tb Parsley, half if using dried 1/4 ts Salt 3 fl Water (or milk if preferred) 1 oz Margarine -OR- less, as needed Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil. Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving. FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings. Serves 4 to 6. Courtesy of Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: African Green Pepper and Spinach Categories: Vegetables, African Yield: 4 servings 1 md Onion; chopped 1 lb Fresh spinach; stems removed 1 md Green pepper; chopped 3/4 ts Salt 1 tb Oil 1/8 ts Pepper 1 md Tomato; chopped 1/4 c Peanut butter Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: African Squash and Yams (Futari) Categories: Vegetables, African Yield: 6 servings 1 sm Onion; chopped --pared & cut into 1" pieces 2 tb Oil 1 c Coconut Milk 1 lb Hubbard squash; pared 1/2 ts Salt --and cut into 1-inch pieces 1/2 ts Ground cinnamon 2 md Yams or sweet potatoes 1/4 ts Ground cloves Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Butter Cookies Categories: Cookies, Vegetarian Yield: 30 servings 1/4 c Canola oil 1 c Whole wheat pastry flour 1 c Almond butter -(Sifted before measuring) 1/4 c Maple syrup 1/4 ts Salt 1/2 ts Pure vanilla extract Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Variation: try with other nut butters. From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan Jane Cheney Shari Dawson @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almondnog Categories: Beverages, Vegetarian Yield: 1 servings 2 c Almond milk 1/4 ts Ground nutmeg - (See SOYNOG recipe) -- more if desired 2 Bananas (not over-ripe) 1/2 ts Vanilla extract Blend the above until smooth, then sprinkle a little nutmeg on top. Serve immediately as banana changes flavour when it sits after blending, so don't try to keep in the refrigerator. This comes from Maryln Diamond's book. posted by Ted Wayn Altar in REC.FOOD.VEG ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aloo Matar Rasedaar Categories: Vegetarian, India Yield: 4 servings 5 tb Ghee 1/2 ts Turmeric 1 md Onion, chopped 1/2 ts Coriander 2 ea Garlic cloves, chopped 2 ea Tomatoes, quartered 2 ea Cloves Salt to taste 2 ea Bay leaves 2 md Potatoes, cubed 1 ea 1 inch cinnamon stick 1/2 c Green peas 1 ts Garam masala 1 1/4 c Water 1 ts Chili powder Chopped cilantro Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alsatian Onion Pie Categories: Vegetarian Yield: 6 servings 2 tb Oil (he recommends corn) 1/8 ts Nutmeg 3 lg Onions; finely diced 2 tb Unbleached flour 1 c Soy milk 1 tb Couscous 1/3 c Firm tofu; crushed by hand 1 Wholewheat pie shell 1 1/2 ts Sea salt -in a 10-inch tart shell 1/4 ts Black pepper Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous. Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees F for about 30 minutes. Gail Null, "The New Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Another Garlic Soup Recipe Categories: Soups/stews, Appetizers, Vegetarian, Garlic Yield: 6 servings 1 c Garlic, peeled & minced 1 qt Stock 1 tb Onion, chopped Pepper 2 tb Olive oil Croutons 2/3 c Tomatoes Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes. Add salt if desired. Serve with croutons. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Antipasto Salad Ii Categories: Salads Yield: 8 servings 2 c Whole button mushrooms 1/2 ts Black pepper 1 c Canned artichoke hearts 1 ea Romain lettuce, chopped 1 tb Olive oil 1 ea English cucumber, sliced 1 c Balsamic vinegar 2 ea Stalks celery, julienned 2 tb Red wine, optional 4 lg Tomatoes, cut into eighths 1 ts Basil 4 ea Green onions, cut in half 1 ts Oregano -- lengthwise 1 ts Salt 1/2 c Radishes, quartered In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aphrodisiac Bread Categories: Breads Yield: 1 servings 1 tb Dry yeast 1/2 ts Curry powder 1/2 c Warm water 2 pn Parsley 1 1/2 c Unbleached white flour 3/4 ts Salt 2 tb Oil 1 ts Garlic minced In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well. On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled. Preheat oven to 350F & bake for 45 minutes till light brown. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple and Rye Bread Pudding Categories: Desserts, Vegetarian Yield: 8 servings --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 5 1/2 c Cubed fresh or stale 1 tb Sunflower butter ->OR<- Sourdough, wheat, or rye Tahini Bread 1 c Water 1/2 c Raisins 2 tb Mellow or sweet miso 1 tb Caraway seeds ->OR<- 2 c Amazake beverage (original) Anise seeds ->OR<- 5 c Diced apples Vanilla soy milk 1/2 c Apple bitter Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Barley Soup Categories: Vegetarian, Soups/stews Yield: 6 servings 2 lg Onions; thinly sliced 1 ts Thyme 2 tb Vegetable oil 1/4 ts Dried marjoram 3 1/2 c Vegetable stock 1 Bay leaf 1 1/2 c Apple cider 2 c Unpeeled chopped apples -OR- unsweetened apple juice 1/4 c Fresh parsley, minced 1/3 c Pearl barley 1 tb Lemon juice 2 lg Carrots; diced 1/4 ts Salt In a small soup pot, saute onions in oil over medium heatfor 5 min., stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender.Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve. Marie C=:-) Jane Marsh Dieckman ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aromatic Cabbage Categories: Ethnic, Vegetables, Vegetarian Yield: 6 servings 1 Cabbage; small, about 2 1/2s 1/2 ts Fennel seeds, whole 2 Onions;medium 4 ts Sesame seeds 3 tb Vegetable oil 1/2 ts -Salt 1/2 ts Cumin seeds,whole "This fine stir-fry will make fans out of people who are ho-hum about cabbage. This recipe is from Madhur Jaffray's Cookbook, _Food for Family and Friends_. Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender. SERVES: 6 SOURCE: _Food for Family and Friends_ by Madhur Jaffray via Toronto Sun. Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Strudel Categories: Vegetarian Yield: 6 servings 2 lg Onions; finely chopped 8 Phyllo pastry sheets 1/4 lb Butter or vegan margarine 1 1/2 lb Trimmed asparagus; washed, -plus: - chopped and cooked 2 tb Butter or vegan margarine - until tender 1 1/3 c Fine fresh breadcrumbs 1/4 c Finely chopped parsley ---------------------------------TO GARNISH--------------------------------- Parsley sprigs Asparagus tips Lemon slices ------------------------VEGAN YOGURT & HERB DRESSING------------------------ 1/2 c Vegan yogurt Freshly ground black pepper Salt 2 tb Chopped mint Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Autumn Quinoa and Butter Beans Categories: Vegetarian, Beans Yield: 4 servings 1/2 c Quinoa 1/4 ts Ground cardamom 2 tb Margarine 1/8 ts Ground nutmeg 3/4 c Finely chopped onion 1 c Diced sweet potato 1 tb Minced fresh ginger -(1/2" pieces) 3/4 c Orange juice 1 c Diced butternut squash 2/3 c -Water -(1/2" pieces) 2 tb Honey 1 1/2 c Cooked/canned butter beans 1/2 ts Salt -(drained and rinsed) 1/4 ts Ground coriander 1/4 c Chopped cranberries Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside. Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir in the cranberries; simmer, covered, 5 minutes longer. Calories: 345 Total Fat: 6.7 g Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baba Ganouj Categories: Appetizers, Vegetarian, Mideast Yield: 8 servings 6 lg Eggplants 1 lg Garlic clove 2 ea Lemons, juiced 1/4 c Chopped parsley, fresh 2 tb Tahini 2 tb Olive oil Salt Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earth's Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baigan Aur Tamaatar Categories: Vegetarian, India Yield: 2 servings 1/2 lb Eggplant 1 ea 1" cinnamon stick 2 tb Ghee 1/2 ts Salt 1 sm Onion, chopped finely 3/4 ts Cayenne pepper 1 ea Garlic cloves, sliced 1 sl 1/2" fresh ginger 1/2 ts Turmeric 2 md Tomatoes 1 ea Bay leaf 1 ts Garam masala Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Bulgur with Pecans Categories: Vegetarian Yield: 6 servings 1 c Bulgur wheat, uncooked 1/8 ts Pepper 1/2 ts Dried basil 2 c Boiling water 1/8 ts Salt 1/4 c Chopped pecans Preheat oven to 350 degrees. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well. Cover tightly and bake 20 minutes. Fluff with a fork, add pecans, and mix well. Serve hot. Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg sod, 0 mg chol From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder DEEANNE at 13:11 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Harvest Vegetables Categories: Vegetarian Yield: 6 servings 4 c Varietal non-sparkling white 3 c Peeled onions, cut into 1.5" -or pink grape juice -wedges 3 c Unpeeled yams cut into 1.5" 2 c Water -chunks 3 c Celery, cut into 1.5" slices 3 c Unpeeled carrots, cut into 1/3 c Water -1.5" slices 5 tb Arrowroot 3 c Unpeeled parsnips, cut into 1/4 c Fresh parsley, minced -1.5" slices Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Macaroni & Tofu Categories: Vegetarian, Pasta Yield: 4 servings 4 c Cooked elbow macaroni 3 c Cheesy gravy 1 c Mashed tofu Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Vidalia Onions Categories: Vegetarian Yield: 4 servings 4 ea Vidalia onions 1/2 ts Salt 1 ts Olive oil 1 pn Cayenne pepper 1/2 c TVP flakes or granules 1/2 c Fine breadcrumbs 1/2 c Hot water 1/2 c Vegetable stock 1/2 ts Marjoram 1/2 c Grape juice or white wine 1/2 ts Cumin Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Lime Bread Categories: Cakes, Breads Yield: 1 servings 1/2 c Shortening 3/4 c Coconut, grated 3/4 c Brown sugar 1 ts Baking powder 2 tb White vinegar 2 c White flour 3 Ripe bananas, mashed GLAZE 3 tb Water 1/4 c Brown sugar 1 tb Lime juice 1 tb Oil 1/2 ts Salt 1 tb Rum 1/2 ts Ginger powder 3 tb Lime juice Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. By Mark Satterly, Adapted from "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana-Coconut Bake (Akwadu) Categories: Desserts, Ethnic Yield: 6 servings 5 md Bananas 1 tb Lemon juice 1 tb Margarine or butter 3 tb Brown sugar, packed 1/3 c Orange juice 2/3 c Shredded coconut Heat oven to 375F. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana-Pineapple Kabobs Categories: Vegetarian Yield: 6 servings 1 ea Whole vanilla bean 1 pn Salt, optional 1/3 c Brown sugar 4 ea Bananas 1/4 c Water 1/2 sm Pineapple 1 ts Margarine, optional Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in small heavy bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir till sugar has dissolved. Remove from heat. If glaze hardens, reheat before using. Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again. PER SERVING: 139 Cal.; 0.8g Prot.; 0.4g Fat; 33g Carb.; 0 Chol.; 6mg Sod.; 2g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Tempeh Categories: Vegetarian Yield: 2 servings 8 1/2 oz Tempeh, cut to small cubes 1 ea Green pepper, chopped 3 tb Vegetable oil 2 tb Tamari 1 md Onion, chopped 2 tb Lemon juice 2 ea Garlic cloves, minced 3 tb Molasses 1 tb Fennel 2 tb Cider vinegar 1 ts Chili powder 1 tb Mustard powder 1 ts Coriander 6 tb Tomato paste 1 ts Cumin 1 c Water 1/4 ts Cayenne pepper 4 ds Tobasco sauce Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Bread Categories: Breads, Italian Yield: 1 servings 4 1/2 ts Dry yeast 2 c Wholewheat flour 2 c Warm water 2 c Unbleached white flour 2 tb Honey 2 tb Olive oil 2 c Barley flour 2 ts Salt Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled. Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double. Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes. Paolo Gavin, "Italian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Cashew Nut Salad Categories: Salads, Vegetarian, Beans Yield: 6 servings 1 c Dried lima beans 2 tb Roasted cashew nuts -- soaked overnight OR... -- (Or more to taste) 30 oz -canned lima beans 2 Green onions; chopped 1 c Blackeye peas 1 tb Tomato sauce (ketchup) -- freshly cooked or canned 1 Garlic clove; crushed 2 Celery sticks Salt and pepper; to taste -- finely chopped 1/4 ts Cumin or jeera, ground 1 sm Red sweet pepper 3 tb Balsamic or wine vinegar -- seeded and finely chopped 6 tb Olive oil In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving. Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd Rolls Categories: Vegetarian, Beans, Chinese Yield: 6 servings 1 c Uncooked shortgrain rice 2 ea Green onions, sliced 6 ea Dried shiitake mushrooms 1 tb Hoisin suce 1 tb Vegetable oil 2 tb Soy sauce 1 ea Garlic clove, minced 2 ts Rice wine/dry sherry 1/2 sm Carrot, cut into 1" slivers 2 ts Sesame oil 3 ea Asparagus tips, cut into 6 ea Dried bean curd sheets, --1/2" pieces, diagonally -- soaked for a few minutes 1/4 c Slivered bamboo shoots 1 tb Flour mixed with 1 tb water 1/4 c Ginkgo nuts, optional 6 tb Vegetable oil 2 ea Pitted dates, chopped Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. "Vegetarian Times" February, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd with Chinese Parsley Categories: Vegetarian, Beans, Chinese Yield: 3 servings 2 Hot Italian peppers 1/4 ts Salt 1/2 sm Sweet red bell pepper 1/2 lb Medium bean curd, cubed 1 ts Cornstarch 1 tb Soy sauce 2 tb Oil 1/2 c Chopped Chinese parsley Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot. Madhur Jaffrey, "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd with Broccoli Categories: Vegetarian, Beans Yield: 4 servings 1 1/2 ts Cornstarch 4 tb Vegetable oil 3/4 c Stock 2 sl Ginger root 1 tb Dry sherry 2 ea Garlic cloves, sliced 2 tb Soy sauce 2 c Broccoli, florets & stems 1 tb Sesame oil 1/2 ts Salt 1 ea Scallion 1/2 lb Medium tofu, cubed Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through. Madhur Jaffrey "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd with Pineapple Categories: Vegetarian, Beans, Oriental Yield: 2 servings 1 lb Bean curd 2 tb Dry sherry 1 lg Can of pineapple chunks Oil 1 ts Cornflour 1 ea Green onion, chopped 2 tb Soy sauce 1 c Bean sprouts Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes. Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd with Ginger Categories: Vegetarian, Beans, Chinese Yield: 4 servings 3 ea Pads tofu 1 ts Hot chilies, chopped 8 ea Tree ears 1/2 c Cooked fresh peas 2 tb Peanut oil 1 ts Sugar 1 tb Finely chopped ginger 1 tb Red wine vinegar 1 1/2 tb Finely chopped garlic 1 ts Sesame oil 3/4 c Chopped scallions Cut tofu into 1/2 inch cubes. Soak tree ears in warm water till soft. Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Moussaka Categories: Ethnic, Vegetarian, Beans Yield: 4 servings 2 c Cooked legumes 1 lg Eggplant 4 ea Tomatoes, chopped 2 lg Potatoes 4 ea Garlic cloves, chopped 1 c Olive oil 1 ea Onion, chopped 2 tb Ghee Salt 2 tb Flour 1/2 ts Black pepper 2 1/2 c Soya Milk 2 ts Sage 1 pn Nutmeg 2 c Water or stock 1 ts Allspice Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes. Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside. Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce. Bake at 375F for about 30 minutes, or until the crust is golden. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Stew with Fennel and Tomatoes Categories: Vegetarian, Beans, Soups/stews Yield: 6 servings 1 lb Dried cannellini beans -Pref. Greek extra virgin - rinsed 5 c Peeled, seeded, tomatoes * 4 c Vegetable stock or broth -(*chopped), with juice 1 Bay leaf -fresh or canned 6 Garlic cloves 1 c Chopped fresh parsley - unpeeled, crushed slightly 1 Lemon; juiced 2 lg Bulbs fennel Salt 1/2 c -Olive oil, -OR- up to: Freshly ground black pepper 2/3 c Olive oil Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour 1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain. 2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and tomato sauce is cooked. 3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary. 4. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature. Yield: 6 to 8 Servings Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Stew Categories: Vegetarian, Ethnic, Beans, Soups/stews Yield: 4 servings 1/2 c Olive oil 1 tb Sugar 2 ea Onions, chopped 1 ts Salt 4 ea Garlic cloves 1/2 ts Black pepper 2 lb Runner beans, trimmed & 1 ts Basil -- sliced 2 c Stock 1 lb Tomatoes, chopped Heat oil in a pot & fry the onion for 2 minutes. add garlic & fry together. Add the rest of the ingredients & the seasonings. Mix together well. Fry for 5 minutes. Add stock. Simer till the beans are tender. Serve hot or cold. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beans with Thyme & Cashew Nuts Categories: Vegetables, Beans Yield: 4 servings 1 lb Green beans 1 ea Garlic clove, chopped 3 tb Sunflower oil 1 tb Chopped thyme 3 oz Cashew nuts Slice beans. Boil them in lightly salted water until they are just tender. Drain them. Heat oil in a skillet over medium heat. Put in the cashew nuts & stir until they are golden brown. Remove from the skillet. Increase the heat. Put in the beans & garlic. Stir until the garlic begins to brown. Mix in the nuts & thyme & remove the pan from the heat. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bengali Spinach Categories: Vegetables, Ethnic Yield: 4 servings 2/3 c Raw almonds 1/2 tb Grated ginger 2 c Warm water 1 ts Minced green chilies 3 tb Ghee 2 lb Trimmed fresh spinach 1 ts Black mustard seeds 1/3 c Shredded coconut 1/2 ts Whole cumin seeds 1 ts Salt 1/4 ts Fenugreek 2 tb Water 1 1/2 tb Brown sugar 1/8 ts Nutmeg Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berbere Categories: Spices/etc., Ethnic Yield: 1 servings 2 ts Whole cumin seeds 10 sm Dried red chilies 4 ea Whole cloves 1/2 ts Grated ginger 3/4 ts Black cardamom seeds 1/4 ts Turmeric 1/2 ts Whole black peppercorns 1 ts Salt 1/4 ts Whole allspice 2 1/2 tb Sweet Hungarian paprika 1 ts Fenugreek seeds 1/8 ts Cinnamon 1/2 ts Whole coriander seeds 1/8 ts Ground cloves In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bhindi Masala Categories: Vegetables, Ethnic Yield: 6 servings 1/4 c Oil 1 ts Turmeric 1 lg Onion, chopped 1 tb Cumin, ground 10 ea Garlic cloves, minced 3 lb Okra 2 ea Fresh green chilies, chopped Salt Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bhindi Sabji Categories: Vegetables, India Yield: 4 servings 1 lb Fresh okra 1/2 ts Hungarian paprika 3 tb Ghee 1/2 ts Garam masala 1 1/2 tb Coriander 1/2 ts Turmeric 1/2 ts Cumin 1 ts Salt Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds half an inch thick. In a large skillet, heat the ghee & add the okra in a single layer. Cook over a moderate heat for 20 minutes. Stir occasionally. Add the spices & continue to stir & fry till the okra is golden brown. Remove from the heat, sprinkle with salt & serve. Yamuna Devi, "the Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Chili with Toasted Spice Seasoning Categories: Ethnic, Vegetarian, Beans, Chili Yield: 8 servings 3 c Dried black beans, soaked 1/2 c Sun-dried tomatoes 8 c Water 4 c Peeled, chopped plum tomatos 2 ea Jalapeno peppers, minced 1/3 c Uncooked bulgur wheat 1 1/2 tb Grated ginger 1/2 c Boiling water 1 ea Bay leaf Salt & pepper 1 c Chopped cilantro ---------SEASONING---------- 1 ts Cumin seeds 1/2 tb Mustard seeds 2 tb Chili powder 1/2 ts Fennel seeds 1/2 tb Oregano Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil. "Vegetarian Times" July, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Burritos Categories: Mexican, Vegetarian, Beans Yield: 3 servings 8 oz Black Beans; Dry*, OR 1 ts Ground Cumin 30 oz Black Beans; Canned 5 tb Olive Or Vegetable Oil 1 md Onion; Finely Chopped 16 oz Tomatoes; Cut Up, 1 Can 2 Garlic Cloves; Minced 1 1/4-Inch Thick Lemon Slice 1 Jalapeno Pepper; Seeded And 1 ts Dried Oregano; Crushed -Finely Chopped, Up To Two 1/4 ts Salt -Can Be Used Or To Taste 1 ds Hot Pepper Sauce; (Optional) 1 ts Chili Powder 6 Flour Tortillas ---------------------------------GARNISHES--------------------------------- Salsa Chopped Tomato; (Optional) Guacamole Snipped Cilantro Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro. * TO COOK THE DRY BEANS: To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Quesadillas Categories: Mexican, Beans Yield: 4 servings 15 oz Can black beans, drained 4 oz Soy cheese/jalapeno jack, 1/4 c Chopped tomato -- shredded 3 tb Chopped cilantro 32 ea Spinach leaves, shredded 12 ea Black olives, pitted, sliced 4 tb Hot salsa 8 ea 6" wholewheat tortillas Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas. Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean with Peppers & Cumin Vinaigrette Categories: Salads, Vegetarian, Beans Yield: 4 servings 1 1/4 c Dried black beans, soaked 1 tb Chopped cilantro 4 c Water 2 tb Olive oil 1 ea Bay leaf 1/2 ea Red pepper, diced 1/2 ts Salt 1/2 ea Yellow pepper, diced 1 tb Red wine vinegar 1/2 ea Green pepper, diced 1 ea Clove garlic, minced 1 ea Red onion, diced 1/4 ts Cumin 4 ea Scallion, thinly sliced 1 ts Hot pepper sauce Drain beans & rinse well. Put in a large pot with the water & bay leaf. Bring to a boil & simmer for 1 to 1 1/2 hours. Drain. Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive oil in a small bowl. Pour over warm beans. Toss well. Add reemaining ingredients. Toss gently, garnish with fresh cilantro & serve at room temperature. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Salad with Oranges Categories: Salads, Vegetarian, Beans Yield: 4 servings 3 ea Garlic cloves, minced Juice of 4 limes 1/2 ea Red onion, chopped 1/2 c Olive oil 1/2 ea Red bell pepper, diced 1 ea Jalapeno pepper, minced 1/2 ea Yellow bell pepper, diced 2 c Cooked black beans 1 ts Cumin 1 tb Cilantro 2 ts Coriander 2 ea Oranges, peeled, sectioned Combine first nine ingredients in order in large bowl. Toss on beans & oranges. Mix to coat. Season to taste with salt & pepper. "The Hamilton Spectator" August, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Beans with Bean Curd Categories: Ethnic, Vegetarian, Beans Yield: 1 servings 1 c Dried red beans 1 ea Green onion, chopped 1 tb Soy sauce 1 ts Garlic, chopped 1 ts Brown sugar 1 ea Green chili, sliced 1 c Stock 1 tb Salted black beans 2 ea Cakes tofu 1 pn Black pepper 2 tb Oil Soak dried beans. Boil until tender. Drain & mash. Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve. Jack Santa Maria, "Chinese Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Relish Categories: Salads, Vegetarian, Beans, Relishes Yield: 8 servings 2/3 c Black beans; cooked until - of the beans - tender and drained 2 tb Olive oil 1/2 bn Cilantro; chopped 1 Lime, juiced 1/2 c Corn 2 ds Tabasco sauce (or to taste) 1/3 c Red bell peppers; seeded, Salt (to taste) - and diced the size Pepper (to taste) In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it. Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Chili Burgers Categories: Vegetarian, Beans, Chili Yield: 6 servings 1 c -Water 1/2 c Fresh cilantro, chopped 1/2 c Quinoa; rinsed 2 Green onions; chopped 2 c Black bean flakes 1/2 c Red bell pepper, chopped 1 1/2 c -Boiling water 1/2 c Plain bread crumbs 2 ts Chili powder 3/4 ts Salt 1 ts Ground cumin 2 ts Vegetable oil -----------------------------OPTIONAL GARNISHES----------------------------- 2 c Lettuce; shredded 1 c Bottled salsa 1 c Grated lo-fat cheddar cheese Avocado; diced -OR cheddar-style soy cheese Ripe olives, sliced 1/2 c Nonfat sour cream Green onions; chopped Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Eyed Pea Salad Categories: Salads, Appetizers, Ethnic Yield: 4 servings 2 c Black eyed peas -- cayenne to taste 3 ts Ground coriander Olive oil 3 ea Garlic cloves, minced Wine vinegar 3 tb Fresh ginger, grated Salt 1/2 ea Red pepper, chopped OR Hungarian paprika Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy. While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Eyed Beans with Basil Sambuca Dressing Categories: Salads, Vegetarian, Beans, Dressings Yield: 4 servings ----------DRESSING---------- 1 ts Black pepper 1 ea Garlic clove, minced -----------SALAD------------ Juice of 1 lemon 2 c Cooked black eyed peas 1 ts Balsamic vinegar 1/2 ea White onion, chopped 2 tb Sambuca liqueur 1/2 ea Red bell pepper, diced 2 tb Fresh basil, chopped 1/4 c Chopped fresh basil Combine ingredients for dressing. Mix with sald ingredients & rest at least half an hour before serving. Season if desired. Adapted from "The Hamilton Spectator" August, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bonjan Salat (Spicy Eggplant Salad) Categories: Ethnic, Salads, Vegetarian Yield: 8 servings 3 md Eggplants 1 ts Hot red chili flakes, 2 1/2 ts Coarse (kosher salt) - or minced fresh chiles 1/4 c Corn oil 2 ts Ground cinnamon 1 1/2 c Tomato sauce 1 tb Crushed dried mint 1/4 ts Pepper Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. FROM: NANCY BERRY (CWBJ78A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Leeks & Mushrooms Categories: Vegetarian Yield: 6 servings 1/4 c Dry sherry 1 ts Fresh orange juice 1 ts Olive oil 1/2 ts Grated orange peel 5 c Thinly sliced leeks 1 tb Apple cider vinegar 1 c Thinly sliced shiitakes Salt & pepper to taste In a large skillet, over medium heat, combine sherry & oil. Heat to simmering. Add leeks, stirring frequently for 3 minutes. Add mushrooms & saute for 5 minutes. Stir in orange juice, peel & vinegar. Remove from heat. Add seasonings & serve warm. "Vegetarian Times" November, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Red Onions Categories: Vegetables Yield: 1 servings 1 oz Butter/margarine Salt & freshly ground black 4 lg Red onions, thinly sliced -- pepper Melt the butter in heavy-based pot over a moderate heat. Add the onions & cook gently till translucent. Season, then cover & simmer over a very low heat for 20 minutes. Stir & transfer to a warmed serving dish. Sally Anne Scott, "Versatile Vegetables & Salads" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Spicy Eggplant Categories: Vegetables, Oriental Yield: 4 servings 1 lb Eggplants, 1 ts Dried chile bean sauce, -OR- 2 ts Salt 1 -dried red chile 1 tb Oil 1 tb Bean sauce 1 tb Finely chopped garlic 1 tb Granulated sugar 1 tb Finely chopped ginger root 1 1/3 c Water 2 tb Finely chopped scallions 2 ts Chopped scallions (optional) 2 tb Dark soy sauce ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops. Ken Hom, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brilliant Beet Dip Categories: Vegetarian, Appetizers Yield: 6 servings 1 lb Beets; soft cooked, peeled 2 tb Minced shallots - and cut into chunks 1/2 ts Dry mustard 4 oz Soft tofu; drained 1/2 ts Dried thyme 1 tb Apple cider vinegar 1/2 ts Dried tarragon -(Or more, to taste) Puree ingredients (using 1 tablespoon vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Soup Categories: Appetizers, Soups/stews, Vegetarian Yield: 4 servings 1 md Onion, chopped 1 lb Broccoli, chopped 1 ea Garlic clove, crushed 570 ml Vegetable stock 1 tb Sunflower oil Salt & pepper 1 ea Bay leaf Juice of 1/2 lemon Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli & stock. Bring to a boil & simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf & cool slightly. Blend the soup till it is completely smooth. Season to taste with salt & pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir & serve. Sarah Brown's "Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brussel Sprouts in Pecan Sauce Categories: Vegetables, Sauces Yield: 1 servings 1 lb Brussel sprouts; trimmed wi 1/4 c Pecans; chopped 3 tb Margarine Salt and pepper to taste 1. Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6. "Greene on Greens" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheat Bake Categories: Vegetarian Yield: 4 servings 1 Onion 1 oz Rice 4 Tomatoes 1/2 pt Water 1/2 ts Oil 1 ts Dried Basil 3 oz Buckwheat Salt/pepper as you deem fit 1.Chop onion, heat oil in pan and fry until transparent 2.Chop tomatoes, add to onions until soft 3.Stir in buckwheat and rice and cook for 1 minute 4.Add remaining ingredients - bring to boil 5.Heat oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for 20 minutes until liquid has been absorbed 7.Adjust seasoning, turn into 7" square cake tin 8.Put in 5. above, leave for 30 minutes then remove. From: Pat Buttons ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buddhist Monk's Soup Categories: Soups/stews, Vegetarian, Chinese Yield: 8 servings 1 qt Water 1/3 c Dried mung beans 1 lb Pumkin or butternut squash - soaked 30 min and drained - peeled & cut into 3 tb Vegetable oil - large chunks 1 Square of bean curd 1 Sweet potato 1 qt Coconut milk - peeled & chunked 1/2 oz Cellophane noodles, 1/2 c Raw peanuts; shelled and - soaked 20 min, drained - skinned. Soaked 30 min, - & cut into 1 inch sections - drained & roughly chopped ~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo. From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buddhist Nuoc Leo Categories: Sauces, Vegetarian, Vietnamese Yield: 1 servings 1 tb Granulated sugar Fresh hot red chili slices 2 tb Tuong -to taste 2 tb Water 1 tb Chopped roasted peanuts ~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. ~- Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. > Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce. The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986). From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bulghur Burgers Categories: Vegetarian, Ground beef, Beef Yield: 24 servings 4 c Water 2 Carrots, diced 2 c Bulghur 1/2 Head cabbage, chopped fine 2 tb Oil 3 tb Tamari 1 Onion, diced 1 ts Garlic powder 2 Beets, grated In a large pot, heat the water to a boil. Add the bulghur, reduce heat, and cook for 20 minutes, until the bulghur is soft anf the water is absorbed. Set aside. Preheat oven to 350. Heat the oil in a large skillet, over medium-high heat; add the onions and saute for 3 minutes. Add the beets, carrots and cabbage, and saute for 7 minutes more. Add the seasonings. Remove from heat and combine with the bulghur. Shape the batter into burgers to fit buns. Place on oiled cookie sheet, and bake for 20 minutes; turn over and bake for 29 minutes more. Makes 1 1/2 to 2 dozen. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bulgur and Lentil Pilaf Categories: Ethnic, Pilaf Yield: 4 servings 1 c Lentils 1 lg Onion, chopped 4 c Vegetable broth or water Salt & pepper 1 ea Bay leaf 1 c Coarsely ground bulgur 3 tb Margarine Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes. While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent. When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed. Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bulgur, Lentil & Tofu Casserole Categories: Vegetarian, Casseroles Yield: 4 servings 3/4 c Lentils 1 ea Carrot, thinly sliced 3 c Stock 4 ea Garlic cloves, pressed 1 ts Rosemary 1 lg Onion, chopped 1 ts Tarragon 8 oz Tofu, pressed 1 ea Bay leaf 3/4 c Corn 2 tb Sesame oil 3/4 c Bulgur In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes. Gary Null, "The New Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butternut Squash Soup Categories: Soups/stews, Vegetarian Yield: 5 servings 1/2 c Chopped onions -- butternut squash 2 tb Minced garlic 1 tb Lemon juice 1 tb Minced ginger root 1/2 ts Coriander 1/3 c Dry sherry 1/2 ts Nutmeg 1 tb Olive oil 1/2 ts Cumin 2 c Vegetable broth 1/2 ts Cinnamon 4 c Peeled, seeded, cubed 1 tb Lemon rind In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes. Stir frequently. If the vegetables stick, add a little stock. Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage & Dumpling Soup Categories: Soups/stews, Appetizers, Vegetarian Yield: 6 servings 1/4 lb Frim tofu 1 tb Corn oil 4 tb Water 8 c Boiling water 1 c Whole wheat flour 1 ea Bay leaf 1/8 ts Black pepper 1 tb Soy sauce 1/4 ts Salt Chopped scallions 1/2 md Head cabbage Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2" balls & set aside. Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Cooked with Bean Curd Categories: Vegetarian, Beans Yield: 4 servings 3 lg Shiitake mushrooms 1/2 ts Salt 2 ea Cakes medium tofu 2 ts Soy sauce 1 lb Cabbage, sliced 1 ts Mirin sauce 3 tb Oil Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper towel & leave to drain for 30 minutes. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes. Madhur Jaffrey "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Red Beans and Rice Categories: Vegetarian, Rice/grains, Beans, Cajun Yield: 4 servings 2 c Red kidney beans, soaked 1 c Diced green bell pepper 2 Bay leaves 1 ts Salt 1 1/2 c Onion, chopped 2 tb Red miso 1/2 ts Thyme 4 c Freshly cooked brown rice 3 Garlic cloves, minced Chopped scallions to garnish 3/4 c Fresh parsley, minced Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves. Serve over hot rice, garnished with scallions. "Quick & Natural Rice Dishes" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cannelini Salad Categories: Italian, Salads Yield: 6 servings 15 oz Can canelini beans, drained 2 ea Fresh sage leaves, chopped Grated zest of 1 lemon 2 tb Nicoise olives, pitted & Juice of 1 lemon -- chopped 1 bn Fresh parsley, chopped Salt & pepper to taste 3 ea Garlic cloves, minced 6 ea Leaves butter lettuce 2 ts Fresh rosemary, minced Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf. PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Capetown Fruit & Vegetable Curry Categories: Ethnic, Vegetarian Yield: 6 servings 4 c Coarsely chopped onions 1/4 ts Ground cloves 2 tb Peanut oil 2 md Zucchini, quartered & sliced 2 ea Garlic cloves, minced 1 1/2 c Water 1 ts Grated fresh ginger 1 c Green beans 1 1/2 tb Ground cumin seeds 2 ea Firm, tart apples, cored & 1 1/2 tb Ground coriander seeds -- cubed 1 1/2 ts Cinnamon 1/2 ea Red bell pepper 1 ts Turmeric 1 c Chopped dried apricots 1/2 ts Cayenne 1/2 c Raisins 1/2 ts Ground fennel seeds 1/2 c Strawberry conserve 1/4 ts Black cardamom Fresh lemon juice Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carol Potter's Noodles with Peanut Sauce Categories: Pasta, Vegetarian, Sauces, Chinese Yield: 4 servings ---------------------------FROM TV GUIDE 05/08-14--------------------------- ------------------------CONTAINS SMALL AMOUNT OF OIL------------------------ 8 oz Japanese buckwheat noodles, 1 ts Chili oil --Thin 2 ts Sesame oil 1/4 c Smooth peanut butter or 2 ts Rice wine vinegar --Tahini 2 ts Granulated sugar 5 tb Black chinese tea, brewed 2 Garlic cloves, minced 5 ts Soy sauce 1 Scallion, finely chopped In a large pot, boil noodles until tender (follow directions on package). Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish. M.CLIFT [MARE/RICK] at 23:20 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot & Raspberry Preserve Categories: Spreads, Preserve, Fruits Yield: 1 servings 1 kg Carrots, peeled & sliced 1 kg Sugar, warmed 1 kg Rhubarb, thinly sliced Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars. Seal. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot and Zucchini Vichyssoise Categories: Soups/stews, Vegetarian Yield: 8 servings 1/4 c Olive oil 1 1/2 lb Zucchini; peeled 2 lb Carrots; chopped med. small - (reserve the skins), 2 lg Onions; chopped medium small - and chopped medium small Water (as needed) 1 lg Leek; well washed and 1/4 c Olive oil - chopped medium small In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and saut‚ them for 4 to 5 minutes, or until the onions are clear. Add enough water to cover the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool. In another large skillet place the second 1/4 cup of olive oil and heat it on medium high until it is hot. Add the peeled zucchini and leeks, and saut‚ them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables. Simmer them for 25 to 30 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool. Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes. Drain the skins and place them in a blender. Add a small amount of cold water and pur‚e the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 pur‚es). Set the pur‚e aside and let it cool. Refrigerate the 3 soups until they are cold. In each of 8 individual serving bowls place a portion of the 3 soups. Swirl them together with a knife to form a design. Source: Fennel - Santa Monica, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Burgers Categories: Vegetarian, Ground beef, Beef Yield: 18 servings 10 Carrots, peeled and cut into 1/2 ts Basil -chunks 1/2 ts Paprika 2 tb Oil 1/2 ts Oregano 3 Garlic cloves, minced 1/2 ts Parsley 3 Onions, cut into chunks 1/2 c Tahini 2 Celery stalks, diced 3 tb Peanut butter 2 Green peppers, diced 2 tb Cashew butter (opt) 5 tb Tamari 1/2 c Wheat germ, bran or flour 1/2 ts Garlic powder -(opt) Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drin and mash well using a potato masher. In a alrge skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsely, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together. Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Cabbage Casserole Categories: Vegetables, Vegetarian, Casseroles Yield: 4 servings 4 c Green cabbage, sliced thinly 1/4 c Sesame seeds 6 Carrots; sliced thinly 2 tb Oil 2 Onions; sliced 1 ts Salt 2 c Tofu Sour Cream (see below) 1/4 ts Pepper 2 c Bread crumbs 2 tb Nutritional yeast ------------------------------TOFU SOUR CREAM------------------------------ 2 c Tofu (firm can be used) 1/2 ts Salt 1/4 c Oil 1 ts Sugar (optional) 3 tb Lemon juice (or vinegar) Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned. FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth. From the New Farm Vegetarian Cookbook. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew "Whipped Cream" Categories: Vegetarian Yield: 2 servings 1 c Raw cashews or cashew pieces -sweetener 1 c Water 1/2 ts Vanilla extract 1 c Sunflower oil Pinch of salt 4 tb Maple syrup or other Blend cashews and water to form a thick cream. Slowly add to the oil in a fine stream. The cream will get very thick. If necessary, add additional oil until desired density is reached. Blend in maple syrup, vanilla nd salt. Chill and serve. Yields 2.5 cups. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew Cream Categories: Sauces, Vegetarian, Desserts Yield: 1 servings 1 c Raw, unsalted cashews 3 tb Maple syrup 1/4 c Water, approximately 1 ts Vanilla 2 -to Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, 2 tablespoons maple syrup, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed. Makes about 3/4 cup Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew Mushroom Loaf Categories: Meatloaf, Vegetables Yield: 1 servings 1 tb Vegetable oil 1/2 ts Dried thyme 1 ea Small onion, chopped 1 ts Nutritional yeast (optional) 2 ea Garlic cloves, crushed 1/4 pt Hot water 8 oz Cashew nuts 1 ea Salt & freshly ground pepper 4 oz Fresh breadcrumbs 1 oz Margarine 3 md Parsnips, cooked & mashed 8 oz Mushrooms, chopped 1/2 ts Dried rosemary Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well. Melt the butter in a skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower-Broccoli "Cheese" Bake Categories: Vegetarian Yield: 6 servings 1 md Cauliflower, cut to florets 3 tb Tamari 1 bn Broccoli, cut into florets 1/2 ts Salt 1 md Carrot, sliced thinly 1/2 ts Garlic powder 2 tb Oil 3 c Cheesy gravy 3 ea Garlic cloves, diced 1 tb Nutritional yeast 2 ea Onions, sliced 1 ts Paprika Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add tamari, salt & garlic powder. Cook for another 3 minutes. Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy. Sprinkle with nutritional yeast & paprika. Bake for 30 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Curry Categories: Vegetarian Yield: 4 servings 1 tb Canola oil 2 c Tomatoes, chopped 1/2 ts Black mustard seeds -(fresh or canned) 1/4 ts Cumin seeds 2 ts Tomato paste 1 Green chili; seeded & minced 1 ts Honey 4 Curry leaves; crumbled 1 lb Cauliflower florets 2 ts Garlic, minced 1/2 lb Potatoes; cubed 1/2 ts Salt 1 c Peas, fresh or frozen 2 ts Ground coriander 1/4 c -Water 1 ts Ground cumin 2 tb Lemon juice 1/4 ts Ground tumeric 1/4 c Fresh cilantro, minced 1/4 ts Red chili powder NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe. PREP TIME: 15 minutes COOKING TIME: 15 minutes 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally. 2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve. Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber. Source: Delicious!, April 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Char Flavoured Eggplant & Green Peas Categories: Ethnic, Vegetables Yield: 6 servings 1 md Eggplant, cut into 1" cubes 1 ts Salt 2 c Fresh or frozen green peas 3 ea Whole hot chilies 4 tb Ghee 1/8 ts Asafetida 1 tb Coarsely crushed coriander 3 ea Sprigs fresh coriander 1/2 tb Coarsely crushed cumin seeds 2 c Stock 1 ts Turmeric Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh peas, dot with ghee & add the remaining ingredients. Bring the liquid to a boil & cook for 4 minutes. Reduce the heat to low, partially cover & cook for about 30 minutes, shaking the pot from time to time to prevent sticking. If the stock is evaporating too quickly, add some more & reduce the heat. When almost all the stock has evaporated, add the frozen peas (if you are using them instead of fresh) reduce the heat further & fry until a crust has begun to form on the bottom of the pot & the eggplant has begun to char. Remove from the heat & let sit for 3 to 4 minutes. Gently stir in the crust & serve immediately. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Char Flavoured Potatoes and Green Beans Categories: Ethnic, Vegetables, Beans Yield: 7 servings 2 md Tomatoes, chopped 1/2 ts Turmeric 5 md Potatoes, cubed 1/8 ts Asafetida 2 1/2 c Green beans, cut into 1 1/2 1 ts Salt - inch pieces 1 ds Black pepper 1 tb Basil 6 tb Ghee 2 ea Whole dried red chilies 2 2/3 c Water 4 ea Sprigs fresh coriander Place all the ingredients into a large heavy bottomed pot in the order in which they are listed. Bring to a boil over a moderate heat, reduce heat & boil for 5 minutes. Reduce the heat further & gently boil, partially covered, for 20 to 25 minutes. Check that the water is not evaporating too quickly. You may have to add more water. To finish cooking, raise the heat to fairly high & fry quickly, without stirring, to allow the crust to form & just begin to char. Remove from the heat & let stand, covered for 5 minutes. Stir in the crust & serve, remembering to remove the red chilies, you may not want to bite into them. :) Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Gravy Categories: Vegetarian, Sauces Yield: 1 servings 1/2 c Nutritional yeast 1/2 ts Garlic powder 1/3 c Flour 1/4 ts Paprika 1/4 c Oil 1/4 ts Basil 1 1/2 c Water 1/4 ts Oregano 1 tb Tamari In a medium pot, combine yeast & flour. Place over low heat & stir till lightly toasted. Add oil, stirring to make a thick batter. Slowly add the water, stirring constantly until desired consistency is reached. You could use as little as 1 c or as much as 2 c. Add remaining ingredients & stir well. Yields 2 cups. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry and Raspberry Jam Categories: Spreads, Preserve Yield: 1 servings 1 1/2 l Sweet cherries 1 1/2 l Raspberries 50 ml Orange juice 1 l Sugar 25 ml Lemon rind A few drops almond extract 15 ml Grated orange rind Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal. Agriculture Canada, "Jams, Jellies and Other Preserves" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Jam Categories: Spreads, Preserve Yield: 1 servings 4 c Sweet cherries 3 c Warmed sugar Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal. "The Forgotten Arts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chestnut Roast Categories: Vegetarian Yield: 6 servings 2 tb Butter (or margarine or oil) 2 tb Chopped parsley 1 lg Onion; peeled and chopped 2 tb Lemon juice 2 Celery stalks 1 Garlic clove; crushed - finely chopped Fresh breadcrumbs (Optional) 2 lb Chestnuts; peeled & cooked -(should be whole wheat) -=OR=- Salt 3 cn -Whole chestnuts (15 oz ea.) Freshly ground black pepper -soaked and cooked 1/4 c Oil --------------------------------FOR COATING-------------------------------- Dried breadcrumbs Melt the butter (or substitute) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl. Drain the chestnuts and add to the bowl. Mix these ingredients together well. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste. Preheat the oven to 400 F. Pour a little of the oil into a roasting pan and put into the oven to heat. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking. Serve the Chestnut Roast cut into slices. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chestnuts with Rice Categories: Vegetarian, Rice/grains Yield: 4 servings 1 md Onion, sliced finely 1 lb Chestnuts, boiled 1/4 lb Mushrooms, sliced Salt & black pepper Margarine as required 1/2 c White wine 1 ts All-purpose flour 2 c Cooked rice 1/2 c Stock Saute onion & mushrooms in margarine till brown. Add flour & blend. Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice. "The Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea & Tahini Dip Categories: Appetizers Yield: 6 servings 8 oz Soaked chick peas 2 tb Tahini 2 ea Lemons, juiced Salt & pepper 2 ea Crushed garlic cloves Water 5 tb Olive oil Paprika & parsley Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread. "Entertaining with Cranks" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea Loaf Categories: Vegetarian Yield: 6 servings 3 c Chick peas 1/4 c Tamari 2 tb Vegetable oil 1 ts Cumin powder 2 ea Garlic cloves, minced 1 ea Salt to taste 1 lg Onion, chopped 1/4 ts Turmeric 2 ea Celery stalks, chopped 3 tb Tahini 2 ea Carrots, finely chopped Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well. Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well. Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes. Serve with a salad &/or vegetables on the side. "The Cookbook For People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea and Mushroom Bake Categories: Vegetarian, Vegetables Yield: 2 servings 112 1/2 g Chick peas (dried) or 12 1/2 g Sunflower margerine 300 g Chick peas (canned) 12 1/2 g Wholemeal flour 7 1/2 ml Lemon juice 150 ml Water Ground Black Pepper 12 1/2 g Soy cheese 2 1/2 ml Sunflower Oil 12 1/2 g Breadcrumbs 125 g Mushrooms Notes: Either Butter Beans or Chick Peas can be used in this recipe. Preparation: Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain. 1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add to the dish. 4. Heat the margerine in a non-stick saucepan and add the flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. 6. Pour over the chick peas/butter beans and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at 180C/350F/GM4 for 25 minutes. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea & Basmati Rice Salad Categories: Salads, Vegetarian, Rice/grains Yield: 4 servings 3/4 c Cooked chick peas --------VINAIGRETTE--------- 1 c Cooked basmati rice 2 ts Toasted sesame seeds 1/2 ea Red bell pepper, diced 1 ts Sesame oil 1/2 ea Green bell pepper, diced 1/4 ts Cumin 1/2 ea Yellow bell pepper, diced 2 tb Lemon juice 4 ea Scallions, sliced 1 tb Olive oil Salt to taste +++++ ts Salt Toss together chick peas, rice, bell peppers, scallions in a large bowl. Whisk together all the ingredients for the vinaigrette. toss with salad & season to taste. "The Hamilton Spectator" August, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Peas and Sesame Paste Categories: Appetizers, Ethnic Yield: 4 servings 1 1/2 c Chick peas, cooked 1/2 ts Coriander 4 tb Lemon juice 1/2 ts Salt 2 ea Garlic cloves 1/4 ts Black pepper 4 tb Olive oil 4 ts Sesame paste Stock from chick peas 1/2 ts Paprika 2 tb Parsley, chopped Parsley to garnish Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2 c liquid in blender. Mash well. Blend with other ingredients except sesame paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Add to belnder & mix briefly. Serve sprinkled with paprika & additional parsley & with pita bread. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Peas in Spanish Sauce Categories: Vegetarian, Ethnic, Spanish, Sauces Yield: 2 servings 227 1/2 g Chick peas (dried) or 1/2 Garlic clove 400 g Chick peas (canned) 1 tb Olive oil 1/2 Green pepper 1/2 tb Chopped parsley 1/2 Red pepper 1/2 ts Sea salt 1/2 Green chilli 227 1/2 g Tomatoes 1/2 Onion Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped. Combine this with the cooked chick peas and serve, either with rice or potatoes. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Peas in Olive-Tahini Sauce Categories: Ethnic, Vegetarian, Sauces Yield: 4 servings 2 tb Olive oil -- recipe 2 ea Garlic cloves, minced 3 c Cooked chick peas 1 sm Onion, chopped 1/4 c Wheat germ 3 lg Celery stalks, chopped 1 tb Soy sauce 1 md Red or green bell pepper, 1/2 ts Marjoram -- chopped 1/4 ts Coriander Olive-tahini sauce -- see Black pepper Heat oil in large skillet. When hot, add garlic, onion & celery & saute till onion is translucent. Add bell pepper & saute till vegetables are lightly browned. Remove from heat & pour olive-tahini sauce into the skillet along with the remaining ingredients. Return to low heat & simmer 5 to 7 minutes. Serve over rice or other grain. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chickpea Salad with Garlic-Cumin Vinaigrette Categories: Salads, Vegetarian, Garlic Yield: 4 servings 1 c Dried chickpeas -(thyme, mint, tarragon, - soaked overnight; -OR- - parsley, cilantro) 2 1/2 c Canned chickpeas 1 tb Cilantro leaves 1 1/2 c Finely diced red onion 2 tb Red wine vinegar 6 tb Extra-virgin olive oil -OR- lemon juice 4 ea Garlic cloves; crushed 1 1/2 tb Coarsely crushed cumin seeds 1 ea Red jalapeno chili; minced Salt 3 tb Finely chopped minced herbs Freshly ground black pepper Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions. For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature. Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from "Classical Turkish Cooking" by Ayla Algar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chickpeas Italienne Categories: Vegetarian Yield: 4 servings 1 1/2 c Dried chick peas, soaked 1 ts Basil 1 tb Olive oil 1 ts Oregano 1 md Onion, chopped 1 ds Cinnamon 2 ea Garlic cloves, crushed 2 tb Parsley 14 oz Canned tomatoes, chopped Salt & pepper to taste 1 sm Can tomato paste Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender. Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened. Serve with mashed potatoes & green vegetables or pasta. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Bean Casserole Categories: Vegetarian, Beans, Casseroles, Chili Yield: 4 servings 1/2 lb Uncooked red kidney beans 1 tb Chili powder 2 pt Water 14 oz Tomatoes, chopped finely+ 1 tb Olive oil 2 tb Tomato paste 1 lg Onion, finely chopped 3 tb Red wine++ 1 ea Garlic clove, pressed 2 oz Bulgur wheat+++ 1/2 lb Mixed vegetables* 1 1/2 pt Stock 1/2 ts Basil 2 tb Lemon juice 1/2 ts Cumin Salt & pepper 1/4 ts Cayenne pepper Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later. Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings. Add more stock if necessary. Cook for a further 20 minutes. Serve. * Use a mixture of carrots, bell peppers, celery + Either fresh or canned tomatoes will work ++ You can omit the wine or substitute with a little tomato juice or extra stock +++ If you can't get bulgur wheat, try using brown rice Adapted from Sarah Brown, "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilis in Oil (Nam Prik Pow) Categories: Sauces, Thai, Chili Yield: 1 servings 4 tb Oil -- coarsely chopped 3 tb Finely chopped garlic 2 tb Sugar 3 tb Finely chopped shallots 1 ts Salt 3 lg Dry red chilis; deseeded Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilled Pear Soup Categories: Vegetarian, Soups/stews, Desserts, Low-cal Yield: 4 servings 8 Pears; peeled, cored, diced -OR- 2 c Water 1/2 ts -Powdered ginger 1/4 ts Sea salt 1/4 ts Anise extract (optional) 4 tb Brown rice syrup Mint leaves, fresh 1/2 ts Peeled, finely minced ginger Strawberries for garnish Bring the pears, water, and salt to a simmer. Add the rice syrup and ginger (and the anise extract, if you wish). Simmer for 3 more minutes. Allow the mixture to cool. Then puree the mixture and chill. Serve garnished with mint leaves or strawberries. From _Friendly Foods_ by Bro. Ron Picarski ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Style Sauteed Firm Tofu Categories: Vegetarian, Chinese Yield: 4 servings 24 oz Firm tofu 1 tb Sake or white wine 2 tb Oil 1 1/2 tb Soy sauce 1/2 ts Salt 1 ts Grated ginger 1 sm Onion, thinly sliced 1 tb Sugar 6 md Mushrooms, sliced 1 tb Water 1 sm Carrot, cut into matchsticks 1 ts Cornstarch dissolved in 3 2 md Green bell peppers, thinly -- tb water -- sliced Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Style Bean Sauce with Tofu Categories: Vegetarian, Beans, Sauces, Chinese Yield: 3 servings 2 tb Oil -- water 1 ts Grated ginger 1 tb Soy sauce 1 ts Minced garlic 1 tb Honey 2 sm Minced red peppers 1 tb Tahini 5 ea Mushrooms, thinly sliced 1/2 ts Vinegar 3 ea Green onions, sliced 1 ts Cornstarch dissolved in 2 tb 16 oz Tofu, cubed -- water 2 tb Red miso, mixed with 1/2 c Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice. Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Vegetable Stock Categories: Soups/stews, Chinese Yield: 1 servings 4 ea Dried shiitake mushrooms 4 ea Thin slices fresh ginger Hot water to cover 2 ea Whole garlic cloves 2 md Onions 1/4 ts Hot black peppercorns 2 lg Carrots, peeled 1/4 ts Whole Szechuan peppercorns 2 ea Celery stalks 1 tb Tamari 1 ea Leek, washed well 8 c Water 1 tb Vegetable oil Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Vegetable Miso Soup Categories: Soups/stews, Appetizers, Vegetarian, Chinese Yield: 6 servings 1 tb Sesame oil 1 1/2 c Mushrooms, chopped 2 ea Celery stalks, sliced 3/4 c Snow peas 1 md Carrot, sliced 1 c Mung bean sprouts 2 ea Garlic cloves, minced 2 tb Dry sherry 1 c Vermicelli 1 tb Rice or white vinegar 1 md Turnip, diced 2 ea Tofu cakes, diced 2 bn Scallions, chopped 4 tb Miso Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Carrot Cake Categories: Vegetarian, Chocolate, Cakes/choc. Yield: 6 servings 1 1/2 c Finely grated carrots 1/2 c Unsweetened cocoa powder 3/4 c Granulated sugar 1 ts Cinnamon 1/2 c Canola oil 1 1/2 ts Baking powder 1 c Boiling water 1/2 ts Salt 1 1/2 c Wholewheat flour Pre-heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes. "Vegetarian Times", April, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Puddle Pudding Categories: Vegetarian, Chocolate, Cakes/choc. Yield: 4 servings 3 oz White flour 5 tb Water or plain soya milk 1 1/2 oz Shortening 2 oz Brown sugar 3 oz White Sugar 2 tb Cocoa powder 2 tb Cocoa powder, unsweetened 1/2 pt Water Mix flour & cocoa together. Cut in shortening & mix with sugar. Stir in water or milk until you have a moist cake. Place in a greased ovenproof dish. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Bring to a boil. Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Remove from oven, sprinkle with white sugar & serve immediately. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chox Rouge Aux Groseille Braise Categories: Vegetables, Vegetarian Yield: 6 servings 1 tb Whole caraway seeds 1 sm Red cabbage; thinly sliced -=OR=- Cumin seeds 1/2 c Currants (or raisins) 2 ts Dry red wine 2 tb Vinegar (or more to taste) 1 Red or yellow onion -(red wine, cider or rice) - thinly sliced 2/3 c Water or apple juice 1/4 ts Salt; more to taste (Braised Red Cabbage with Currants) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min. In a large pot, heat wine. Add onion & salt, and saute for 5 min., until onion wilts and smells very sweet. Add red cabbageand saute over medium-low heat until it wilts a little, about 5 min. (Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants. Mix vinegar and water or apple juice, pour over the cabbage and mix well. Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temp. Serves 6. This may be refrigerated in dish for 3-4 days and reheated in covered casserole in the oven. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Granola (With No Oil Added) Categories: Rice/grains, Ethnic, Vegetarian Yield: 1 servings 8 c Rolled oats - rice flour, 1 c Nuts (more if desired, - or other whole-grain flour -- up to double this amount) 1 ts Salt (or more, as desired) 1/2 c Sunflower seeds 1/2 c Honey (or more, 1/2 c Whole millet -- up to double this amount) -OR- whole buckwheat groats 1 c -Hot water, or up to: 3 c Whole wheat flour (or more) 2 c -Hot water * -OR- part cornmeal, 1 ts Vanilla * Note: More water makes the granola chunkier, less makes it crumbly. Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing. Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil. For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. For a nice change, substitute maple syrup for honey. Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Vegetable Stew with Chickpeas Categories: Vegetarian, Soups/stews Yield: 6 servings 2 tb Oil 3 c -Tomato juice, plus: 2 Garlic cloves 5 c -Water 1 c Chopped onions 1/2 c Chopped parsley 2 Celery stalks 1 ts Marjoram or oregano -cut into 1/2 pieces Salt and pepper; to taste 2 Carrots; cut into discs 1 cn Chickpeas; drained 2 md Parsnips; cut into discs 2 c Shredded cabbage (optional) 1 lg Potato; cubed Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93 Posted by Pat Buttons in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Rice Categories: Ethnic, Vegetarian, Rice/grains Yield: 4 servings 3 tb Ghee 2 c Dried coconut 1 ts Cumin seeds 2 c Brown rice 1 pn Turmeric 3 3/4 c Water 2 ea Cloves 1 1/2 ts Salt 4 ea Black peppercorns 1 tb Chopped almonds 2 ea Black or brown cardamom pods Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Snaps Categories: Cookies, Vegetarian Yield: 1 servings 1/3 c Shortening 1 ts Baking powder 3/4 c Sugar 1/2 ts Salt 1/4 c Water 1/3 c Walnuts 1 ts Vanilla 1/2 c Finely shredded coconut Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Bean Salad Categories: Salads, Beans Yield: 4 servings 1 c Cooked pinto beans 1 tb Light molasses 1 c Cooked navy beans 3 tb Nutritional yeast 1 c Cooked red kidney beans 1/2 ts Salt 1 ea Celery stalk, diced 1/2 ts Garlic powder 1 ea Green bell pepper, diced 1/4 ts Paprika 2 ea Garlic cloves, diced 1/4 ts Oregano 1/2 c Oil 1/4 ts Basil 3 tb Tamari 1/8 ts Red pepper 2 tb Apple cider vinegar Combine beans & diced vegetables in a large bowl. Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture. Blend more seasoned liquid if desired. Chill for 2 hours. Season to taste. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Eggplant Provencale Categories: Vegetarian Yield: 10 servings 3 lg Eggplants, sliced to rounds 1 ts Basil 1 c Chopped parsley 1 ts Peppercorns, crushed 2 ea Large onions, sliced thinly 1 ts Capers, chopped 6 lg Tomatoes, sliced Black pepper 2 lg Garlic cloves, minced 1 c Olive oil 2 ea Celery hearts, chopped Lemon wedges 2 ts Currants Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 minutes. Rinse thoroughly & pat dry. Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle with remaining parsley. Top with rest of eggplant. Pour olive oil evenly over the top. Cover with foil tightly. Bake at 275F for 4 hours. Remove oil & bake for another 1 hour. Let cool & then chill. Let stand at room temperature for 2 to 3 hours before serving. Garnish with lemon wedges. Joel Rapp, "Mother Earth's Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Sesame Noodles Categories: Pasta, Vegetarian Yield: 3 servings 1/4 lb Snow peas; trimmed 2 tb Tamari soy sauce 1/2 lb Whole wheat udon 1/4 ts Ground Szechuan peppercorns -OR WW/brown rice udon -(Or more, to taste) -=OR=- 1 tb Toasted Sesame oil 1/8 ts Freshly ground black pepper -(Oriental type) 2 ts Brown rice vinegar 3 tb Sesame tahini 1/2 ts Maple syrup 1 lg Garlic clove; roasted, 1/4 c -Pasta cooking water, approx - peeled -=OR=- 1 pn Cayenne pepper; -=OR=- 1 sm -Raw garlic clove, 3 dr -Hot pepper sesame oil - peeled and minced -(To taste) ---------------------------------GARNISHES--------------------------------- 1 lg Cucumber; peeled, seeded, - thinly sliced - and diced Sesame seasoning salt 1 Scallion; (green part only) -(gomasio) Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside. In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about 1/2 cup of the cooking water. In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together. In a blender or food processor, combine the remaining ingredients, starting with 1-1/2 tablespoons tamari and 1/4 teaspoon Szechuan peppercorns, with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter). Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired. Garnish with the cucumber and scallion, and sprinkle with sesame seasoning salt before serving. Serve warm or at room temperature. Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Sichuan Noodles Categories: Pasta, Vegetarian, Chinese Yield: 2 servings 1 lb Chinese egg noodles 2 ts Chili bean sauce 2 tb Peanut oil 2 ts Finely chopped ginger 2 tb Finely chopped scallions 1 tb Rice wine or dry sherry 1 tb Finely chopped garlic 2 tb Dark soy sauce 1 tb Yellow bean sauce 2 tb Sesame oil ----------------------------------GARNISH---------------------------------- Fresh corinader leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours. Ken Hom "Asian Vegetarian Feast" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Sweet and Sour Soup Categories: Soups/stews, Appetizers, Vegetarian, Oriental Yield: 6 servings 3 oz Olive oil 3 1/4 oz Lemon juice 7 oz Onion, chopped 4 tb Honey 10 1/2 oz Cabbage,chopped 3 1/4 oz Orange juice 10 1/2 oz Tomatoes, chopped 1 oz Tofu balls 1 pt Water Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornish Under Roasted Potatoes Categories: Vegetables Yield: 1 servings 4 lg Potatoes, quartered 1 ea Salt & pepper to taste 1 md Onion, chopped Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover with water. Bring to a boil & remove from heat. Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of minutes. Baste each potato well. Half fill the pan with water that cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45 minutes. Remove the lid & roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast. Adapted by Mark Satterly from a traditional recipe ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Life Tofu Cheesecake Categories: Desserts, Vegetarian Yield: 8 servings -----------------------------------CRUST----------------------------------- 5 c Finely ground granola 1/4 lb Soy margarine ----------------------------------FILLING---------------------------------- 1 c Soymilk; -OR- 1/2 c Refined soy oil 1 c -Dry Soyagen AND 1 tb Vanilla extract 1 c -Water 1 ts Almond extract 20 oz Tofu 2 ts Arrowroot powder 1/2 c Dry fructose ----------------------------------TOPPING---------------------------------- 3/4 c Apple juice concentrate 6 c Fresh strawberries 3 tb Arrowroot powder Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing. From "The Vegetarian Times Cookbook." Posted by Theresa Merkling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous Patties: Categories: Vegetarian, Rice/grains Yield: 30 servings 10 oz Couscous 1 ts Mustard seeds 6 Green chillies 1/2 c Urad dahl 1 1" piece of ginger 3 Dry red chillies Salt; to taste Curry leaves (2-3 sprigs) 2 ts Vegetable oil 2 tb Coconut (optional) You will be able to get mustard seeds, curry leaves and urad dahl in any local Indian store. Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5-10 minutes) take the pan out of the heat and let cool. After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti sauce or any spicy chutney. WARNING: If you don't like spicy food, reduce the number of green and red chillies. From: rsubrama@magnus.acs.ohio-state.edu (Revathi Subramanian) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous Stuffed Eggplant Categories: Vegetarian Yield: 4 servings 1 c Raw coucous 2 tb Lemon juice 2 md Eggplants 1/4 c Fresh parsley, minced 3 tb Olive oil 1 ts Ground cumin 3 ea Garlic cloves, minced 1 ts Chili powder 5 bn Scallions, minced 1/2 ts Turmeric 3 md Tomatoes, chopped Salt & pepper 4 tb Wheat germ Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cracked Wheat Bread Categories: Breads Yield: 1 servings 1/2 c Cracked wheat 2 tb Molasses 1 1/2 c Boiling water 2 tb Honey 1 pk Dry yeast 1 c Warm water 1/3 c Warm water 1 c Wholewheat flour 1/4 c Shortening 4 c All-purpose flour 1 1/2 ts Salt Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks. "Beard on Bread" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Green Garlic Dressing Categories: Dressings, Sauces, Salads, Vegetarian, Garlic Yield: 1 servings 8 lg Roasted garlic cloves 2 oz Silken tofu; mashed - peeled 2 -to 1/2 c Minced parsley, packed tight 3 tb White wine vinegar 2 tb Finely chopped shallots 1/2 ts Sea salt; or to taste 1/2 c Olive oil 2 tb -Water, or more as needed NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact. Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks. DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency. Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary. Makes 1 cup Lorna Sass, "Recipes from an Ecological Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Lemon Tart Pudding Categories: Desserts, Vegetarian Yield: 1 servings 10 1/2 oz Package silken tofu 2 tb Arrowroot powder/cornstarch 3/4 c Fresh lemon juice 1 c Fructose/sugar Blend together all the ingredients in a blender till smooth. Adjust sweetener to taste. Cook mixture on the stove top. Bring to a boil on low heat, stiring constantly till thickened. When thickened, pour mixture into individual serving dishes & chill till firm. "Vegetarian Times" March, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Spinach Soup (Lf) Categories: Low-cal, Vegetarian, Soups/stews Yield: 4 servings 1 lg Onion; coarsely chopped 2 c Fresh spinach leaves; 6 c -Water -tightly packed 3 Potatoes; peeled & chopped Pepper; black to taste 3 Zucchini; thickly sliced 1/3 c Enoki mushrooms; trimmed 1 tb Low-sodium soy sauce; -optional --------------------------------PER SERVING-------------------------------- 123 x *cals 27 x *gm carbo 3 x *gm protein 181 x *mg sodium 1/8 x *gm fat 5 x *gm fiber Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Beans & Rice Categories: Vegetarian, Beans, Rice/grains Yield: 4 servings 3 c Red kidney beans, cooked 3 ea Celery stalks, chopped 1/2 ts Cayenne pepper 1 lg Carrot, diced 1/4 ts Allspice 2 ea Green peppers, chopped 3 ea Scallions 1/3 c Tomato paste 1 ea Cucumber, peeled & sliced 1 ts Cider vinegar 2 ea Tomatoes, chopped 1 1/2 ts Brown sugar 3/4 c Fresh parsley 1 ts Dijon mustard 1/4 c Vegetable oil 1 pn Salt 3 1/2 tb Cider vinegar 2 ts Oregano 1 ds Tabasco oil 1/8 ts Cayenne 3 tb Vegetable oil 1/8 ts Allspice 1 lg Onion, chopped 2 1/2 c Rice, cooked 4 ea Garlic cloves, minced Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, tabasco with the cayenne & allspice to make the salsa. Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery & carrots & cook for another 2 minutes. Add pepper & continue to saute till the vegetables are tender. Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar, sugar, mustard, herbs & spices. Add to the vegetables. Combine the beans with the vegetables & stir thoroughly, Simmer for 30 minutes. Layer the saute mixture with the hot rice & salsa & serve. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Split Peas Categories: Appetizers, Vegetarian Yield: 4 servings 1 c Yellow split peas 1/2 ts Ground coriander 2 ts Baking soda 1 pn Ground cinnamon Vegetable oil 1 pn Ground cloves -- for deep-frying 1 ts Salt 1/2 ts Chili powder Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight. Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels. Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve. Makes about 1-3/4 cups. Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Bean Curd Cubes with Peanut Dipping Sauce Categories: Vegetarian, Appetizers, Beans, Sauces, Chinese Yield: 4 servings 3/4 lb Bean curd (tofu) 1 1/4 c Peanut oil; for deep-frying - cut into 1-inch cubes -----------------------------------SAUCE----------------------------------- 1 oz Roasted peanuts -OR- cider vinegar 1 tb Sugar 1 tb Finely chopped cilantro 2 tb Water 1/2 ts Salt 2 ts Chinese white rice vinegar 1/2 ts Chili oil Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Ken Hom, "Asian Vegetaraian Feast" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Croquettes De Couscous Et Pois Chiches Categories: Ethnic, Vegetarian Yield: 24 servings 2/3 c Hulled, raw sunflower seeds 2 tb Red wine vinegar - (optional) 2 ts Dried rosemary 2 c Cooked and drained chickpeas 1 ts Dried thyme 1 c Uncooked couscous 1/2 ts Black pepper 1/2 c Tomato juice 3 tb Minced fresh parsley 1/2 c Dry red wine 3 Garlic cloves; pressed 3 tb Soy sauce 1 tb Olive oil 2 tb Dijon mustard (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking tray. Remove any shells or discolored seeds. Bake to 5-7 min., until seeds smell nutty and darken slightly. Grind seeds in a food processor for 30 seconds until coarsely chopped. Add chickpeas and process until well mixed. Keep mixture in the food processor. In a heavy, 1 qt. pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer for 2-3 min., until couscous has absorbed all the liquid. Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with remaining ingr. except oil. Mix well, stopping the processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2 to 3 . Tbl. of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2" wide and 1/2" thick. Brush croquettes with olive oil and place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes. These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty French Bread Categories: Breads, French Yield: 1 servings 1 tb Dry yeast 1/4 ts Sugar 1/2 c Warm water 3 c White flour 1 ts Salt Cornmeal 2 tb Vegetable oil In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so. Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty Garlic Bread Categories: Breads, Garlic Yield: 1 servings 1 tb Dry yeast 6 ea Crushed garlic cloves 1 c Warm water 4 c Unbleached white flour 1 ts Salt 3 tb Wheatgerm 2 tb Vegetable oil Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty Rye Bread Categories: Breads Yield: 1 servings 2 c Rye flour 2 tb Vegetable oil 1 tb Dry yeast 2 tb Cider vinegar 1/2 c Warm water 1/2 c Unbleached white flour 1 ts Salt In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9" round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cumin Nan Categories: Ethnic, Breads Yield: 6 servings 2 c All purpose flour 1/3 c Packaged mash potato flakes 1 ts Active dry yeast 1 ts Whole cumin seeds, toasted 1 tb Sugar 1 c Warm water 1 ts Salt, optional -----------Glaze------------ 3 ea Garlic cloves, minced 1 tb Corn oil 1 tb Cold pressed corn oil 2 ea Garlic cloves, minced Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth & let rise in a warm dark place for 15 to 20 minutes. Prepare grill & cover to buld up an intense heat. Cut dough into 6 portions. roll each piece into a circle 8" in diameter & as thin as a flour tortilla. Brush each piece with glaze & place glaze side down on the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip & allow other side to brown. PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Almonds Categories: Appetizers Yield: 4 servings 8 oz Blanched almonds 1 ts Turmeric 2 tb Mango chutney 1 ts Curry powder Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered containers & add them to salads or serve with drinks. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Cauliflower & Potatoes (Aloo Gobi) Categories: Vegetables, India Yield: 5 servings 2 ea Hot green chilies, minced 2 md Tomatoes, diced 1 ea 1/2" piece of ginger root 1/2 ts Turmeric 1 ts Cumin seeds 2 ts Coriander 1 ts Black mustard seeds 1/2 ts Garam masala 4 tb Ghee 1 ts Brown sugar 3 md Potatoes, diced 1 ts Salt 1 md Cauliflower in florets 3 tb Coarsely chopped coriander Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Lentil Pie Categories: Vegetarian Yield: 8 servings Pastry for 2 crust pie 1 ts Cumin powder 2 tb Oil 1 ts Ginger powder 1 lg Onion, chopped 1 ts Turmeric 2 ea Garlic cloves, chopped 1 c Green lentils 1 md Potato, diced 2 c Water 1 md Carrot, sliced 2 tb Tomato paste 1 sm Green bell pepper, diced Salt & pepper 1 tb Coriander powder In a large pot, heat oil. Fry onion & garlic for a couple of minutes. Add potatoes, carrots & bell pepper & continue to fry for a few more minutes, stirring occasionally. Add spices & stir fry for a couple of seconds. Add lentils & tomato paste , stir quickly & add water. Cover, raise heat & bring to a boil. Reduce heat & simmer gently for 30 minutes. Add salt & pepper. Check the water levels & lentil consistency. Cook for another 15 minutes if lentils are not cooked. Remove from heat & let cool slightly. The mixture should be moist but not swimming in water. Roll out the pastry & line a 9" pie plate. Add the filling & cover with remaining pastry. Bake at 400F/200C for 30 to 40 minutes until the pastry is browned. Serve with chutney, chili sauce & a salad. Good cold. Very loosely drawn from "Entertaining with Cranks" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Lentils with Spinach Categories: Ethnic, Vegetarian Yield: 4 servings 1 c Lentils 2 tb Tamari 1 tb Olive oil 2 ts Curry powder 2 ea Garlic cloves, minced 1/4 ts Grated ginger 1/2 lb Spinach leaves, washed, 1/4 ts Cinnamon -- stemmed & chopped 1/4 ts Nutmeg 14 oz Can plum tomatoes Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji) Categories: Vegetables, India Yield: 5 servings 1 ea 1/2" piece of ginger root 6 md Potatoes, boiled & cubed 2 ea Minced green chilies 1 ts Turmeric 1/4 c Shredded unsweetened coconut 1 tb Coriander 1/2 ts Garam masala 1 sm Eggplant in 1" cubes 4 tb Ghee 1 ts Salt 1 ts Black mustard seeds 3 tb Fresh coriander, chopped 1/2 tb Whole cumin seeds 1 tb Lemon juice 1/8 ts Asafetida Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Sesame Sauce Categories: Appetizers, Sauces Yield: 1 servings 1 c Water 1 tb Curry powder 2/3 c Tahini 2 tb Soy sauce Put all ingredients in a small pot & simmer. Stir constantly. Cook for 5 or 6 minutes or till mixture thickens. Remove from heat, cover & let sit for a while. Store left overs in fridge. Makes 2 cups. Serve on mashed potatoes, biscuits, pasta or vegetables. "Vegetarian Times" October, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Spinach & Chick Pea Soup Categories: Soups/stews, Appetizers, Vegetarian Yield: 8 servings 2 tb Vegetable oil 1 sm Zucchini, diced 2 ea Garlic cloves, minced 1 1/2 ts Favourite curry powder 1 md Carrot, grated 1/4 ts Thyme 1/4 c Raw barley 1/4 ts Cumin 1 ea Bay leaf Salt & pepper 2 1/2 c Stock 2 c Stock 4 c Cooked chick peas 2 tb Lemon juice 3/4 lb Spinach, steamed & chopped Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender. Adapted from Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Whole Chick Peas (Chole) Categories: Ethnic, Vegetarian Yield: 6 servings 1 1/4 c Chick peas 1 ts Minced green chili 5 1/2 c Water 1 ts Turmeric 1 ea Bay leaf 1 1/2 ts Hungarian paprika 5 tb Ghee 1 tb Coriander 1 ea 2" cinnamon stick 1/2 ts Cayenne 6 ea Black peppercorns 1/8 ts Asafetida 1/2 ts Black cardamom seeds 1 ea Large tomato, diced 8 ea Whole cloves 1 ts Salt 1 tb Whole cumin seeds 3 tb Lemon juice 1 tb Grated ginger 3 tb Coarsely chopped coriander Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dairy-Free Pasta "Cheese" Sauce Categories: Vegetarian, Sauces, Pasta Yield: 4 servings 1/2 c Minced green onions 2 tb Sesame tahini 2 tb Olive oil or water for 2 ts "chicken"-flavored vegetable -sauteeing -broth or light miso 1 tb Whole wheat pastry flour 1/2 c Soymilk 3 tb Nutritional yeast Fresh ground pepper to taste 1 1/2 To 2 cups water Ground rock salt 1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. 2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta. From _American Vegetarian Cookbook_ by Marilyn Diamond ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Muffins Categories: Muffins, Vegetarian Yield: 12 servings 1 c Cooking dates, chopped 1 ts Baking soda 1 c Boiling water 1 c Brown sugar 2 tb Vegetable oil/vegetable 1 1/2 ts Baking powder -- shortening 1/2 ts Salt 1 3/4 c All purpose white flour 1 c Walnuts, chopped 1 ts Vanilla Combine dates, water & oil or shortening. Let cool. Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water. Bake in greased muffin pans at 325F for 25 minutes, or until cooked through. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep Fried Tofu with Plum Sauce Categories: Appetizers, Vegetarian, Sauces Yield: 16 servings 1 lb Firm tofu -- chopped 1/2 c Sesame seeds 3/4 c Sugar 2 tb Cornstarch 1 tb Soy sauce 3 tb Whole-wheat flour 1 tb Teriyaki sauce 1/4 c Vegetable oil 2 ea Garlic cloves, chopped 1 1/2 lb Red plums, pitted, peeled & Water to cover Cut tofu into 1" squares. Mix together sesame seeds, cornstarch & flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside. Place the rest of the ingredients in a pot. Add just enough water to cover by 1/2". Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl. To serve, place toothpicks in tofu cubes. Arrange on a platter & serve warm with the sauce. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep-Fried Tofu Categories: Vegetarian Yield: 6 servings --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1 lb Tofu, cut in 1/2 inch cubes Vegetable oil for deep fry 1/2 c Wheat germ Soy sauce ->OR<- 3 tb Cornstarch Sweet and sour sauce 1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat the oil to 350F on a deep-fat frying thermometer. 2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on paper towels and keep warm while making the remainder. 3) Serve with soy sauce or sweet and sour sauce dip. From The New York Times New Natural Foods Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep-Fried Yellow Bean Paste (Baa Yir) Categories: Appetizers, Thai, Vegetarian Yield: 3 servings 4 oz Dried moong beans 1 ts Sugar -- soaked in water for 30 2 Kaffir lime leaves -- minutes, and drained - rolled into a cigarette & 1 tb Plain flour - finely sliced into slivers 2 ts Red curry paste Oil; for deep-frying 1 tb Light soy sauce ---------------------------------THE SAUCE--------------------------------- 4 tb Sugar 1/2 ts Salt 6 tb Rice vinegar In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below. THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli Categories: Vegetarian, Beans, Chinese Yield: 4 servings 1 1/2 Cakes bean curd 8 oz Broccoli Vegetable oil 3 tb Vegetable oil -- for deep-frying 3 sl Ginger root 6 md Chinese dried mushrooms 4 tb Vegetarian stock 1 md Onion -----------------------------------SAUCE----------------------------------- 2 tb Light soy sauce 2 ts Chili sauce 1 tb Hoisin sauce 1 ts Sugar Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes. Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devil's Food Cake Categories: Cakes, Vegetarian Yield: 1 servings 1 3/4 c All purpose flour 1 1/2 ts White vinegar 3 ts Cocoa powder 1 c Water 1/2 ts Salt 1 1/2 ts Vanilla 1 ts Baking soda 6 ts Vegetable oil Sift dry ingredients into a bowl. Add the liquid in order, stirring well after each addition. Mix until smooth. Bake at 350F for 35 minutes in a square pan. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dhansak Categories: Vegetarian, India Yield: 4 servings 1 c Mixed legumes 1 ea Green chili, chopped 3 c Water 1/2 ts Turmeric 1 lb Mixed vegetables 2 ts Garam masala 4 tb Ghee Salt to taste 1 sm Onion, diced. 1 tb Lemon juice 2 ea Garlic cloves, chopped 3 tb Chopped cilantro Wash legumes & soak for an hour. Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes. Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly. Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender. Add lemon juice & cilantro & serve hot. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dipping Sauce Categories: Appetizers, Sauces Yield: 1 servings 1 tb Tamari soy sauce 1/4 ts Chili oil 1 ts Dark sesame oil 1/4 ts Honey 1 ts Rice vinegar 1 tb Water Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables) Categories: Ethnic, Vegetarian, Rice/grains Yield: 1 servings 1/2 lb Long grained rice 1 oz Pine nuts (pignoli) 1/2 c Olive oil 1 ts Sugar (more to taste) 1 c Water 1 pn Thyme 1 lg Tomato Salt and pepper 1 md Onion 1 oz Currants Few sprigs dill & parsley This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. Recipe from "Home Book of Turkish Cookery" by Venice Lamb. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dolmadakia (Stuffed Grapeleaves with Rice) Categories: Appetizers, Ethnic, Vegetarian, Rice/grains Yield: 75 servings 16 oz Grape leaves - or more, to taste 3/4 c Extra virgin olive oil Dill; very finely chopped 3 Onions; more if desired 1 3/4 c -Hot water (shredded or minced finely) 3/4 ts Salt 1 3/4 c Rice 1/4 ts Pepper 1 Lemon, juiced Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dolmades Yialandzi (Stuffed Grapevine Leaves) Categories: Ethnic, Appetizers, Vegetarian Yield: 60 servings 3/4 c Olive oil 1/2 bn Fresh parsley; chopped 1/2 sm Onion; chopped 1 1/2 Lemons (or more), juice only 8 Scallions; chopped fine Salt & freshly ground pepper 2 lg Garlic cloves; chopped 1 c Hot water 1 c Raw long-grain rice 1 lb Jar grapevine leaves 1 bn Fresh dill; chopped Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so. Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Domatosoupa Me Spaghetti Categories: Soups/stews, Ethnic, Vegetarian, Pasta Yield: 2 servings 455 g Tinned tomatoes, sieved 60 ml Olive oil 2 Celery sticks, chopped Sea Salt 1 Onion, chopped Black pepper 1 Large carrot, chopped 22 g Wholemeal spaghetti 1" bits 1 Medium potato, diced Put the tomatoes in a saucepan Add 1.8l of water Add the celery, onion, carrot, oil, salt and pepper. Simmer for 30 minutes then add the spaghetti Serve when the spaghetti is cooked (about 10-15 minutes) Posted by Kaz Dunkley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunkard's Noodles (Gueyteow Pad Ki Mow) Categories: Thai, Vegetarian, Pasta Yield: 2 servings 2 tb Oil -- roughly chopped 1 Garlic clove; finely chopped 6 Sweet basil leaves 2 sm Fresh red or green chilis 1 ts Dark soy sauce -- finely chopped 2 tb Light soy sauce 4 oz Sen yai noodles 1/2 ts Sugar 1 sm Onion; cut into segments 1 sm Sweet red or green pepper 1 md Tomato; cut into segments -- finely chopped 4 Kaffir lime leaves This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate. In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Chocolate Cake Categories: Vegetarian, Chocolate, Cakes/choc. Yield: 1 servings 2 2/3 c Flour 2 c Water 2 ts Baking soda 2 ts Vanilla 2/3 c Cocoa powder 2/3 c Vegetable oil 2 c White sugar 2 ts White vinegar 1 ts Salt Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13 X 9 X 2-inch pan. Bake at 350F for 35 minutes. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Tomato Soup Categories: Soups/stews, Vegetarian, Appetizers Yield: 8 servings 2 md Onions, coarsely chopped 2 ts Parsley 2 tb Olive oil 1 ts Salt 1 1/2 lb Potatoes, diced 2 ts Black pepper 2 ts Oregano 28 oz Can tomatoes 1 ts Basil 7 c Stock Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless Mayo ("Better 'n Hellman's") Categories: Vegetarian Yield: 1 servings 1 c Edensoy (Original) 1 tb Maple Syrup (or sugar) 2 2/3 c Oil 1 ts Salt 2 tb Cider Vinegar --------------------------------NOW TRY THIS-------------------------------- Directions: Place soy milk in food processor (or blender). Put on lowest setting. Drizzle oil into soy milk. Add other ingredients. I add about the same amount of lemon juice in addition to the vinegar. Someatimes I add one tablespoon of dry mustard. You've got to try adding basil and/or sage and/or oregeno. I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil. You cannot fail. Try it. I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook and inventor. JORGE [Jorge] at 21:02 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant a la Provencale Categories: Salads, Vegetarian, Appetizers Yield: 4 servings 3 lg Eggplants 2 tb Parsley, chopped Coarse salt 1 tb Lemon juice Olive oil 1/8 ts Sugar 2 lb Ripe tomatoes Salt & pepper 3 ea Garlic cloves, chopped Parsley to garnish Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Bharta Categories: Ethnic, Vegetarian Yield: 4 servings 2 md Eggplants, halved 1/4 c Cilantro, chopped 1/2 c Finely chopped onion 1 tb Ghee 2 ea Green chilies, chopped 1/2 ts Oil 1/4 ts Salt Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Chakravarti & Morizot, "Not Everything we Eat is Curry" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Lasagne Categories: Pasta, Vegetarian Yield: 6 servings 1 md Eggplant 1/2 ts Oregano 1/2 Lemon; juiced 1/2 ts Garlic powder Salt 1/8 ts Black pepper 1/4 c Unbleached flour 2 tb Oil 1/4 c Cornmeal ---------------------------RICOTTA-STYLE FILLING--------------------------- 1 1/2 lb Firm tofu 2 ts Honey 1/4 c Lemon juice 1 ts Salt 2 ts Dried basil; -=OR=- 1 Garlic clove 2 tb -Fresh chopped basil 1 1/2 c Tomato sauce Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown. Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese. Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving 1/2 cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned. Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g. FROM: MADELINE HIMY (NFBH49A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Provencale Categories: Ethnic, Vegetarian Yield: 6 servings 1 1/2 c Uncooked brown rice 3 c Minced onions 1 tb Olive oil 1 lg Red bell pepper, minced 1 pn Saffron 1 tb Sherry 3 c Water 1/2 ts Cayenne 1 1/2 ts Salt 2 md Tomatoes, chopped ---------------------------- 1/2 c Dried currants 2 tb Olive oil 1/2 c Chopped fresh parsley 3 md Eggplants 1/4 ts Black pepper 1/4 c Water ---------------------------- 1/4 c Sherry 1/2 c Tomato juice ---------------------------- 1/2 c Toasted slivered almonds 2 tb Olive oil Chopped fresh parsely Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Salad Categories: Appetizers, Salads, African Yield: 6 servings 1 lb Eggplant, peeled & cubed 1 ea Garlic clove, minced 1 lb Tomatoes, chopped Tabasco sauce to taste 2 ts Hungarian paprika 4 tb Olive oil 1 ts Salt In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture. Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving. "The Africa News Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Stuffing Categories: Ethnic, Vegetarian Yield: 6 servings 3 md Eggplants (1 lb ea.) 1/2 ts Allspice; more if necessary 1/4 c Olive oil 1/4 c Dry white wine 1/3 c Chopped scallions 2 tb Tomato paste; MIXED WITH: -=OR=- Shallots 1/2 c Water 1 Garlic clove; sliced (opt.) Salt & freshly ground pepper 1/4 c Chopped fresh parsley 1/2 c Bread crumbs 2 tb Chopped fresh fennel or dill Cut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor.) Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid. Stuff the eggplant shells, if desired, and place in an oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant with Quinoa and Chickpeas Categories: Vegetarian, Rice/grains Yield: 4 servings 2 Eggplants (sm. to med.) 1 Banana or hungarian pepper -water to fill large pot - seeded and chopped fine 1 c Quinoa 1/2 c Tomato puree or tomato sauce 2 1/2 c Water 1/2 ts Salt 1/4 c Water Freshly ground pepper 1 sm Onion; peeled, chopped, -OR- - to taste 1/2 lg -Onion, peeled and chopped 1/4 c Ground walnuts 2 Garlic cloves; minced 1 c Cooked chickpeas 1 Poblano pepper 1 tb Wheat flour - seeded and chopped fine 1 tb Gluten flour Preparation time: 20 minutes Baking Time: 1 hour In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute. In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes. In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally. Preheat oven to 350. Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad. ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Yeast Bake Categories: Vegetarian Yield: 6 servings 2 tb Oil 3 tb Wholewheat flour 2 ea Garlic cloves, diced 1/2 c Nutritional yeast 3 lg Onions, sliced 1 c Water 4 tb Tamari 3 tb Tahini 1/2 ts Garlic powder 1 lg Eggplant, peeled & cut into 1/2 ts Basil -- 1/4 inch thick rounds 1/2 ts Salt 1/4 ts Paprika Heat oil in a frying pan over medium heat. Add garlic, onions & saute for 5 minutes. Season with 1 tb tamari & half the garlic, basil & salt. In a small pot, combine the flour & nutritional yeast. Add water, tahini & the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid. Oil an 8 X 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant & a layer of onions. repeat the layering, finishing with the sauce. Sprinkle with Paprika. Bake at 350F for 30 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant, Red Pepper & Spinach Curry Categories: Ethnic, Vegetarian Yield: 4 servings 1 md Eggplant, cubed 1/8 ts Cayenne Salt 1/8 ts Ground cardamom 1 lg Spanish onion, chopped 1/2 ts Salt 2 tb Ghee 1/2 c Apple juice 1 tb Grated ginger 1 c Water 1 tb Cumin 10 oz Spinach, washed, stemmed 2 ts Coriander 2 ea Red bell peppers, cubed 1 ts Cinnamon 1 tb Lemon juice 1/2 ts Turmeric Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes. Serve over rice toped with toasted cashew nuts. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Spinach Curry Categories: Ethnic, Vegetables, Vegetarian Yield: 8 servings 1/4 c Oil 1/4 ts Jalapeno chiles, minced 1 ts Black mustard seeds 1/4 ts Tumeric powder 12 Garlic cloves; minced 1/4 ts Paprika 2 lb Spinach; rinsed, dried, 1/2 ts Ground coriander - and finely chopped 1/2 ts Ground cumin 1 md Eggplant 2 md Tomatoes; finely chopped - cut into 1/2" cubes Salt 1 Piece ginger root (1-inch) Cilantro sprigs, for garnish -peeled and grated Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6 : Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Tomato Sauce Categories: Vegetarian, Sauces Yield: 6 servings 1 ts Olive oil 1/2 c Minced red bell pepper 3/4 c Dry sherry 1/2 ts Nutmeg 1 sm Onion, finely chopped 3 c Plum tomatoes, chopped 2 ea Garlic cloves, minced 1 tb Fresh basil 1/4 c Celery, chopped Salt & pepper 1 c Peeled, cubed eggplant In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. "Vegetarian Times" September, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ethiopian Ambasha Categories: Breads, Ethnic Yield: 1 servings 1 tb Active dry yeast 1 1/4 c Lukewarm water 1/4 c Warm water 5 c Unbleached flour 2 tb Ground coriander 1 tb Cayenne 1 ts Ground cardamom 2 tb Oil 1/2 ts White pepper 1/4 ts Ground ginger 1 ts Ground fenugreek 1 pn Ground cloves 2 ts Salt 1/8 ts Cinnamon 1/3 c Vegetable oil Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual) Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour. Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping. Yield: 1 16-inch loaf. "The African News Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falafel (Lebanese) Categories: Ethnic, Vegetarian Yield: 12 servings 1 lb Chick peas; (soaked for 24 h 2 ts Salt 1 md Onion 1/2 ts Pepper 1 md Potato; peeled 1/2 ts Cayenne 4 Garlic cloves 1 tb Flour 1 ts Ground coriander Vegetable oil for frying 1 ts Cumin 2 ts Baking soda Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy ID# BTVC62A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falafel Golden Domes with Tahini Sauce Categories: Vegetarian, Sauces Yield: 4 servings 1 lb Chickpeas; soaked overnight, 1 md Onion; grated - cooked, and drained. 4 Scallions; minced 3 Garlic cloves; minced 2 tb Fresh cilantro, chopped 1/2 ts Baking powder 3 c Vegetable oil 2 ts Ground cinnamon 4 Pita breads; warmed 2 ts Ground cumin 1 Tomato; finely chopped 1 bn Parsley; minced 2 Lemons; juiced --------------------------------TAHINI SAUCE-------------------------------- 2/3 c Tahini (sesame paste) 2 Garlic cloves; minced 3 tb -Water (or as needed) 1 tb Fresh parsley, minced 2 Lemons, juiced Black pepper Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and pur‚e them. Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes. Form the paste into patties that are 2" in diameter and 1/2" thick. In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels. In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce. For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary). Add the garlic, parsley, and black pepper. Mix them in so that they are well blended. Makes 1 cup. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falafel Categories: Vegetarian Yield: 6 servings 1 c Dried chickpeas; soaked in 1 ts Ground cumin 5 c -Water for 24 hours 1 ts Ground coriander 1 ts Baking soda 2 Garlic cloves; finely minced 1 ts Salt 1 tb Lemon juice 1/2 c Finely minced onion 1 ds Black pepper 2 tb Finely minced parsley Drain the chickpeas well and place them and other ingredients in a food processor. Process until the mixture is of the consistency of coarse corn meal. Form into patties and fry. From: ded@kps.se (David Edwards /DP) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fanchie-Dofu Categories: Vegetarian, Japanese Yield: 4 servings 24 oz Tofu 3 tb Water 5 tb Oil 1/2 Leek or onion, diced 1 ts Salt 1 tb Cornstarch dissolved in 3 tb 2 Tomatoes, cut into 8 wedges -- water 1 Garlic clove, minced 1 c Green peas, parboiled 1 ts Sake Cut tofu lengthwise into half, then crosswise into 1/2-inch thick pieces. In a small pot, bring 3 cups of water to a boil. Drop in the tofu & return to a boil. Then quickly empty the tofu into a colander to drain. Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water & leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved cornstarch & remaining oil. Simmer for 1 more minute until thick. Add peas just before serving. Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fasoulada Categories: Ethnic, Soups/stews, Vegetarian Yield: 2 servings 170 g Haricot beans 100 ml Olive oil 1/2 Chopped leek Sea Salt 1 Chopped carrot Black pepper 1 Chopped onion 1/8 ts Paprika 1 Chopped celery stick 1 Small potato 220 g Canned tomatoes Soak the beans overnight. Rinse and then add water. Boil and cook for 15 minutes. Change the water and boil, then simmer until the beans show signs of splitting. Pass the tomatoes through a sieve and add to the beans with the other ingredients. Add more water if needed and simmer until the vegetables and beans are tender. Posted by Kaz Dunkley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fava Bean Salata Categories: Greek, Salads, Beans Yield: 8 servings 1 1/2 c Dried fava or butter beans Sea salt; to taste - soaked overnight in water 1/2 ts Freshly ground black pepper 1/3 c Extra-virgin olive oil - or more to taste 1/2 c Finely chopped onion 1 sl Coarse-grain bread 1 Garlic clove; finely chopped - crust removed, and soaked 1/3 c Finely diced carrot - for 5 minutes in: 1/3 c Finely diced celery 2 tb Olive oil; (or to taste) 1 Bay leaf; crumbled 1 sm Lemon; juiced 2 1/2 tb Minced flat-leaf parsley --------------------------------FOR SERVING-------------------------------- 1 pn Paprika; (generous) Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry. Or use canned fava beans,rinsed and skins removed. Retain 1/2 cup of liquid from can. Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon. Transfer all, beans and vegetables to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste. Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika. To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste. Rosemary Barron, "Flavors of Greece" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fennel, Orange and Caper Salad Categories: Salads Yield: 4 servings 2 ea Fennel bulbs 1 tb Dill, fresh; chopped 1 tb Capers;drained ----------------------------------DRESSING---------------------------------- 1/4 ea Orange; seeded 2 ts Sugar 2 ts Red wine vinegar 1/2 ts -Salt 1 tb Dijon mustard 4 tb Olive oil Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4 David Wood "The David Wood Food Book" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five Dahl Soup Categories: Soups/stews, Vegetarian, India Yield: 1 servings 3 tb Mung beans 1 ts Salt 3 tb Pigeon peas 4 oz Fresh spinach 3 tb Yellow split peas 2 ts Whole cumin seeds 3 tb Green split peas 2 ts Minced green chilies 3 tb Chick peas 1 ea Bay leaf 7 c Stock 1/8 ts Asafetida 1 ts Turmeric 1/4 ts Cayenne 1 tb Coriander 1/2 ts Garam masala 1 tb Shredded ginger root 2 tb Chopped coriander 3 tb Ghee Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five-Spice Tofu Categories: Appetizers, Oriental Yield: 1 servings 2 ea Ckes tofu, firm 1/4 ts Five-spice powder 3 tb Tamari 2 ea Whole stars of star anise 3/4 c Water 1 ts Molasses Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3 times. Keeps refrigerated & wrapped for a week. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fragrant Coconut Rice Categories: Vegetarian, Rice/grains, Chinese Yield: 4 servings 2 tb Peanut oil 2/3 c Stock (chicken or vegetable) 1/2 lb Finely chopped onion 2 Whole cloves 2 c Long-grain rice, cooked 1 Whole cinnamon stick 1 ts Tumeric -OR- Chinese cinnamon bark 2 ts Salt 2 Bay leaves 2 c Fresh or canned coconut milk Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Strawberry Jam Categories: Spreads, Preserve, Fruits Yield: 1 servings 1 qt Ripe strawberries 2 tb Lemon juice 4 c Sugar 1/2 ea Bottle of liquid pectin Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 weeks. "The Settlement Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Bread Categories: Breads, French Yield: 1 servings 3 c Unbleached white flour 1 tb Dry yeast 1 1/2 ts Salt 1 c Warm water 3 tb Wheatgerm In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work. Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough. Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly. Fold dough in half & roll out into a narrow shape about 12 inches long. Set on an oiled pan & allow to rise till it is doubled in size. Preheat oven to 375F & bake for 45 minutes. Adapted from Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Mushroom Salad Categories: Salads, French Yield: 4 servings 12 ea Mushrooms 2 ts Tomato paste 1 c Olive oil 1 ea Sprig fresh thyme, chopped 12 sm Pearl onions 1 ea Bay leaf 2 sm Boston lettuce heads 1 ts Coriander seeds 2 lg Tomatoes 4 oz Dry white wine 2 ea Celery stalks, diced Salt & pepper 1 sm Lemon, juiced Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender. Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Rice Salad Categories: Salads, Vegetables, French, Rice/grains Yield: 6 servings 3 c Cooked rice 1/4 c Olive oil 1 c Diced carrots 1/4 c Vegetable oil 1 c Diced green bell pepper 1/4 c Lemon juice 1 c Sliced mushrooms 1 ea Garlic clove, pressed 1 c Green peas 1 ts Dried tarragon 1 sm Celery stalk 1 ts Dill 2 tb Chopped fresh parsley 1 ts Marjoram ---------MARINADE----------- 1 ts Basil Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives. "New Recipes from Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Cucumber Pickle (Ajad) Categories: Thai, Sauces Yield: 3 servings 4 tb Rice vinegar 2 sm Shallots; finely chopped 2 ts Sugar 1 sm Carrot; finely chopped 1/2 ts Salt 1 sm Red or green chili 1 oz Cucumber; finely chopped -- finely chopped Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Mushrooms with Eggplant and Tomato Categories: Appetizers, Vegetarian Yield: 6 servings 1 lb Eggplant 1 lg Tomato, chopped Salt 2 tb Breadcrumbs 3 tb Olive oil 1 tb Tomato paste 1 md Onion, chopped 5 tb Fresh parsley, chopped 1 lg Celery stalk, chopped 1 ts Basil 2 md Firm mushrooms, chopped Fresh lemon juice 1 1/2 ts Garlic, chopped 30 md Whole mushrooms Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop. Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes. Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve. You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley. Joel Rapp, "Mother Earth's Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Relish Categories: Vegetables, Relishes Yield: 2 servings 1/2 md Onion; Cut Into Pieces 1 ts Celery Seed 1/2 md Green Bell Pepper; Cut Into 1/2 ts Salt -Pieces 1 ds Pepper 1/4 c Vinegar 2 md Tomatoes; Cut Up 2 ts Sugar Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper in a blender container and blend until the pepper and onion are coarsely chopped. Add the tomatoes and blend until coarsely chopped. Chill and drain before serving. Yield: 1 1/4 Cups Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Bean Curd with a Sweet & Sour Sauce Categories: Vegetarian, Beans, Sauces, Oriental Yield: 5 servings 1 1/2 ts Cornstarch 1 Garlic clove, peeled 3 tb Stock 1 sl Ginger root 3/4 c Stock 1 Carrot, sliced 3 tb White vinegar 1/2 sm Red bell pepper, cut into 3 tb Sugar -- strips 1 tb Tomato ketchup 1/2 sm Green bell pepper, cut into 2 tb Soy sauce -- strips 1/2 ts Salt 2 Scallions, sliced 1/4 ts Cayenne 3/4 lb Tofu, cubed Freshly ground black pepper 2 1/2 ts Salt 1 tb Oil 2 tb Vegetable oil Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. Madhur Jaffrey, "World of the East Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) Categories: Thai, Vegetarian, Appetizers, Beans, Sauces Yield: 3 servings 16 oz Ready-fried beancurd 1 ts Salt Oil; for deep-frying 1/2 ts Chili powder 5 tb White vinegar 2 tb Ground roast peanuts 4 tb Sugar ---------------------------------TO GARNISH--------------------------------- Coriander leaves Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Curried Rice (Khao Pad Pong Kari) Categories: Thai, Vegetarian, Rice/grains Yield: 2 servings 2 tb Oil 1/4 c Peas 1 Garlic clove; finely chopped 3 tb Light soy sauce 2 c Plain boiled rice 1/2 ts Sugar 1 sm Potato; diced small 1 ts Curry powder 1 sm Onion; diced small 1/2 ts Ground white pepper ---------------------------------TO GARNISH--------------------------------- 1 Piece of cucumber (1-inch) Coriander leaves -- thinly sliced into rounds In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Rice with Basil (Khao Pad Krapow) Categories: Thai, Vegetarian, Rice/grains Yield: 2 servings 1 Garlic clove; finely chopped 1 sm Bundle long beans 3 sm Fresh red or green chilis -OR- French/snap beans -- finely chopped -- cut into 1/2" pieces 1 c Fresh button mushrooms 1 sm Red or green pepper; diced -- halved 1/2 ts Sugar 1 sm Onion; chopped 3 tb Light soy sauce 2 c Cooked rice 15 Sweet basil leaves In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Shredded Carrots Categories: Vegetables Yield: 2 servings 2 tb Oil 2 tb Tamari 2 ea Garlic cloves 4 tb Nutritional yeast 4 ea Carrots, shredded 1/4 ts Fresh ginger, minced Heat oil in a skillet over medium heat. Saute garlic for 1 minute. Stir in carrots & remaining ingredients. Stir fry for a few minutes, until carrots are just tender. Serve. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cake Categories: Cakes, Vegetarian Yield: 1 servings 1 c Raisins 4 c White flour 2 c Water 1/2 ts Cinnamon 2 c Sugar 1 1/2 ts Allspice 2/3 c Shortening 1 ts Cloves 1 ts Baking soda 1 c Mixed fruit 2 ts Baking powder 1 c Currants In a pot, combine the first four ingredients. Bring to a boil & simmer for 1 minute. Set aside to cool. Sift together dry ingredients. Make a well in the centre & fold in the boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see if done all the way through. If not, return to oven for a few more minutes. Cool on a wire rack. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge Icing Categories: Spreads, Cakes, Vegetarian Yield: 8 servings 4 tb Butter or vegan margarine 1 2/3 c Confectioners' sugar 3 tb Water 3 dr Vanilla extract Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gado-Gado (Vegetable Salad with Peanut Sauce) Categories: Ethnic, Salads, Sauces Yield: 4 servings 2 Carrots; finely sliced 1 c Tofu; cut in 1 inch cubes 2 md Potatoes; sliced 1 c Cucumber; sliced 1 c Cabbage; shredded 2 md Tomatoes; sliced 2 c Bean sprouts 1 Scallion 1 tb Oil -----------------------------------SAUCE----------------------------------- 1 tb Oil 1 ts -Chili powder 1 Garlic clove; up to 2 1/2 c Peanut butter; crunchy -crushed 1 ts Lemon juice; or vinegar 1 sm Onion; grated 1/2 c Coconut, creamed; melted in 1 Green chili;finely chopped 1/2 c -Water -OR- -Salt Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices. "The New Internationalist Food Book" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gala Vegetable-Nut Pate' Categories: Appetizers, Vegetables, Vegetarian Yield: 1 servings 1 c Raw pecans 1/2 c Grated carrots 1 c Raw walnuts 1/2 c Grated zucchini 1 c Raw sunflower seeds 1/2 c Diced red bell peppers 3/4 c Chopped onions Bell peppers 2 tb Spike seasoning -- red, yellow and green 2 1/3 c Bottled water -- hollowed out in center 1/2 c Chopped fresh cilantro Lettuce leaves 1/4 c Chopped fresh parsley Assorted crudites Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds. Pour mixture into medium-sized bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber & zucchini slices, celery, carrot & jicama sticks. Source: Mrs. Gooch's recipes flyer Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garbanzo Parsnip Gnocchi Categories: Pasta, Vegetarian Yield: 4 servings 1 1/4 tb Olive oil 1/4 c Gluten flour 2 c Coarsely chopped parsnips 2 ts Nut yeast 3/4 c Finely diced onions 1 ts Salt 1 tb Minced garlic 1/4 ts White pepper 1/2 c Garbanzo flour Peanut oil; for frying Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-) (also from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garbanzo Stew (Lf) Categories: Low-cal, Vegetarian, Soups/stews Yield: 4 servings 1/2 c -Water ds Hot pepper sauce; Onion; chopped 16 oz Garbanzo beans; drained 2 Garlic cloves; minced -& rinsed 16 oz Tomatoes; chopped 1 c Winter squash; peeled & 1/2 ts Paprika; -diced 1/2 ts Dried oregano; 1 1/4 c Spicy tomato juice 1/4 ts Pepper; black 2 c Fresh spinach; chopped --------------------------------PER SERVING-------------------------------- 210 x *cals 41 x *gm carbo 7 x *gm protein 669 x *mg sodium *gm fat 9 x *gm fiber Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serves 4. Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole-wheat bread. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic & Chickpea Dip Categories: Appetizers, Vegetarian, Garlic Yield: 6 servings 8 oz Chickpeas, soaked & cooked 3 oz Tahini 2 ea Garlic bulbs, boiled whole Black pepper -- for 20 minutes, drained 4 tb Fresh chopped parsley 4 oz Olive oil Tomatoes to garnish 2 ea Juice of lemons Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Broth Categories: Soups/stews, Appetizers, Vegetarian, Garlic Yield: 4 servings 2 ea Garlic heads, unpeeled but 1/2 ts Sage -- heads separated 1/2 ts Curry powder 1 ea Bay leaf, crumbled 1 pn Saffron 6 c Water 1 lg Onion, peeled & quartered 1/2 c Chopped fresh parsley 2 ea Celery stalks, cut to thirds Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. Season to taste &f desired & serve. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Soup Categories: Soups/stews, Appetizers, Vegetarian, Garlic Yield: 6 servings 1 1/2 qt Water 2 lg Bulbs garlic, peeled 4 ea Potatoes, diced 1/2 ts Thyme 1 ea Carrot, diced 1 ds Cayenne 2 ea Celery stalks, diced Salt to taste 1 ea Onion, diced Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Wheat Bread Categories: Breads, Ethnic, Garlic Yield: 4 servings 2 c Wholewheat bread 1/2 c Vegetable oil 5 ea Garlic cloves, crushed 1 c Warm water 1 ts Carom seeds* 1/4 c Flour for dusting Salt In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes. Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked. Julie Sahni, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Leaven Categories: Breads, German Yield: 1 servings 400 g Flour, rye 400 cc Water, 40øC 1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20øC. 2. Phase: add same amount and mix well, cover and let rest for 24 h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h. It should have an appetizing acid smell and will last for 1 bread (other recipi), leaving a rest of 100 g leaven for the faster leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40øC), mix well and let rest for 12-24 h at 20øC. Between two baking-circles you can store the leaven-rest in the fridge up to 8 days. For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Vegetable Medley Categories: Casseroles, Vegetarian, German Yield: 4 servings 4 tb Margarine 2 ea Kohlrabi, peeled & sliced 1/2 lb Asaparagus, cut to 1" pieces Salt & pepper 1 1/2 c Peas Cold water 1 c Sliced carrots 1 1/2 ts Cornstarch 1 sm Cauliflower head, cut into 1 tb Chopped parsley --florets In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated. Add a little water, salt & pepper. Simmer till the vegetables are tender but still chewy. In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened. Serve with parsley. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Broccoli Soup Categories: Soups/stews, Ethnic, Appetizers, Vegetarian Yield: 4 servings 1 tb Ghee 1/2 ts Cayenne pepper 1 md Onion, sliced finely Juice of 1 lemon 3 3/4 c Vegetable stock 3/4 lb Fresh broccoli, cut into 2 1/2 c Water -- bite sized florets 1 ea 1" piece of ginger, grated Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away. Adapted from Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Curry Categories: Ethnic, Vegetarian Yield: 5 servings 1 lb Firm tofu 1 tb Oil 1 ea 1" slice ginger, peeled 1 md Onion, chopped 2 ea Cloves garlic 2 c Soy milk 6 tb Water 1/2 ts Salt 2 tb Peanut butter 1/4 ts Black pepper 1 tb Soy sauce 2/3 c Green peas, fresh/frozen 2 ts Mild curry powder 1/3 c Toasted almonds 1 pn Cayenne Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside. In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed. In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds. "Vegetarian Times" March, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Stuffed Eggplant Categories: Vegetarian Yield: 6 servings 6 md Eggplants 3 ea Red peppers, sliced 2 ea Onions, chopped 6 tb Peanut butter Oil 1 ts Curry powder Tamari 1 ds Cayenne 1/4 c Grated ginger 1 ds Nutmeg 9 ea Celery stalks, sliced Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste. In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes. Joel Rapp, "Mother Earth's Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger-Tofu Dressing Categories: Ethnic, Salads, Dressings Yield: 8 servings -------------------------FROM ESTELLA DOLL (NXXS13B------------------------- 1/2 ts Ginger, finely grated 1/4 c -Water 8 oz Soft tofu 1 tb Sesame oil 1 ts Sea salt (coarse salt) 2 tb Brown rice vinegar Grate the ginger very fine. Combine all in a blender and puree until creamy. Source Unknown, Formatted for MM by Elayne Caldwell ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingered Tofu Peanut Spread Categories: Sauces, Vegetarian Yield: 4 servings 1/2 lb Firm tofu; patted dry 1/2 ts Minced fresh ginger 1 tb Tamari (soy) sauce 1 Garlic clove; minced 2/3 c Natural style peanut butter 2 tb Water 1 tb Lemon juice A little fatty but great in a sandwich with cucumber slices! Puree the tofu and tamari into a smooth thick paste. Transfer into a bowl. With a fork, vigorously beat in all remaining ingredients. =-If you are like me, just toss everything into the blender and forget the fork part=- Let stand 30 mins at room temperature before serving. This will keep 3 to 5 days covered in the refrigerator. Jeanne Lemlin, "Vegetarian Pleasures" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Cauliflower with Ginger Categories: Ethnic, Vegetarian Yield: 4 servings 1 sm Head cauliflower 1/2 ts Turmeric 4 tb Light vegetable oil 1/2 ts Salt 1 ts Coriander seeds 1 ts Lemon juice 1 1/2 tb Shredded fresh ginger 2 tb Chopped fresh coriander 2 ea Green chilies, chopped Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. Julie Sahni, Classic Indian Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gobhi Mung Categories: Ethnic, Vegetarian Yield: 6 servings 1 c Yellow split mung beans 1 ts Salt 2/3 c Finely chopepd onions 12 tb Ghee 1 tb Grated ginger 1 ts Cumin seeds 2 ts Minced garlic 2 ea Green chilies, seeded. shred 1/3 ts Turmeric 1/2 ts Red pepper 3 md Potatoes, peeled, quartered 2 ts Lemon juice 1/3 sm Head cauliflower cut into 2 tb Chopped coriander leaves -- florets Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes. Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes. Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gracia's Black Beans Categories: Vegetarian, Low-cal, Beans Yield: 8 servings 3 c Dry black beans Freshly ground black pepper 1 ts Crushed garlic Extra virgin olive oil 1 ts Salt 1 lg Yellow onion; minced Hot red pepper (optional) Rinse and sort the beans and bring to a boil in a large pot of unsalted water. Simmer for about an hour, stirring occasionally and adding water when needed. Cover and soak overnight. The next day, pour off the soaking water and add enough fresh water to cover the beans. Bring to a boil again and let simmer (stirring occasionally and adding water if needed) until tender enough to eat. Strain, saving some of the pepper and red pepper. In the bottom of a large saucepan, heat enough olive oil to coat the bottom of the pan. Add the garlic mixture to the hot oil and stir once. Add the minced onion and cook until the onion is slightly transparent. Add the beans and some of the liquid and heat until hot enough to eat. Serve over rice. Nutritional Information Per Serving: Protein - 12 grams (24%); Carbohydrates - 33 (68%); Fat - 2 grams (9%); Calories - 192; Sodium - 535 mg.; Cholesterol - 0 mg. Exchanges: 2 bread, 1 lean meat. These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue) Shared by Linda Martin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Granola Bars Categories: Cookies, Vegetarian Yield: 1 servings 1 c Brown sugar 1/2 c Coconut 1/2 c Light corn syrup 1/3 c Wheat germ 1/2 c Melted margarine 1/2 c Raisins 2/3 c Peanut butter 1 c Carob chips 2 ts Vanilla extract Other nuts/dried fruits 3 c Quick oats * -you want to add 1/2 c Sunflower seeds *Note: (I substitute half quick oats and half crisped rice) Preheat the oven to 350 F. Grease the bottom of a 9x12 (9x13?) baking dish (glass works best). In a large bowl, combine the first 5 ingredients and stir well (it should be sort of a paste). Stir in remaining ingredients. You can add in whatever you want, so long as the mixture is sticking together in several large clumps. Press the mixture into the baking pan ( you can use your fingers -- it's not very sticky). Bake at 350 for 15 - 20 minutes (until it turns golden brown). Cool completely and cut into bars. Voila! From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Leaves Stuffed with Rice Categories: Appetizers, Vegetarian, Rice/grains Yield: 4 servings 5 tb Chopped onions 1/4 ts Cinnamon 1 c Oil 1/2 ts Peppermint 2 c Water 1 ts Paprika 1 c Brown rice 1/2 ts Pepper 1 ts Salt 1/2 ts Allspice 2 ts Kelp Juice of 1 lemon 2 ts Dill weed 12 ea Grape leaves Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Onion Soup Categories: Soups/stews, Ethnic, Appetizers, Vegetarian, Greek Yield: 4 servings 2 tb Olive oil A few bay leaves 2 ea Onions, chopped 1/2 ts Marjoram 2 ea Garlic cloves, chopped 1 c Yogurt 1 ea Potato, chopped 2 pt Stock 1 ts Salt 1 tb Chopped parsley 1 pn Ground black pepper Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover & simmer for 20 minutes. Garnish with chopped parsley. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Potatoes Categories: Vegetables, Greek Yield: 6 servings 6 md Potatoes, cubed 1/2 ts Black pepper 1/2 c Fresh lemon juice 1 1/2 ts Dried oregano 1/3 c Vegetable oil 2 ea Gralic cloves, pressed 1 tb Olive oil 3 c Hot water 2 ts Salt Chopped fresh parsley Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Vegetable Stew Categories: Vegetarian, Greek, Soups/stews Yield: 4 servings 2 md Zucchini, sliced 4 md Tomatoes, peeled & sliced 1 md Eggplant, sliced & peeled Olive oil 2 md Onions, sliced 2 tb Fresh basil leaves 1/2 lb Small okra, stemmed 2 ea Garlic cloves, minced 1 c Green beans, halved Salt & pepper 1 lg Potato, thinly sliced Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans with Fried Bean Curd Categories: Vegetarian, Beans, Oriental Yield: 1 servings 2 ea Tofu cakes 1/2 lb French beans 4 tb Oil 1 ts Salt 2 tb Soy sauce 1 ts Cornflour 1 tb Dry sherry 2 tb Stock Cut drained tofu into small cubes. Heat 2 tb oil in a wok & fry tofu till it turns golden. Remove & marinate in soy sauce & sherry. Cut beans into pieces 2" long. Heat rest of oil & stir fry beans for 1 minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in water & stir into the rest of the ingredients. Cook gently till sauce thickens. Serve hot over rice. Jack Santa Maria, "Chinese Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Lentil Soup Categories: Soups/stews, Vegetarian Yield: 8 servings 1 c Green lentils 1/2 ts Salt 1 md Grated onion 1/2 ts Black pepper 3 1/2 oz Olive oil 2 tb Chopped Italian parsley 10 oz Can tomatoes, crushed 1/2 ts Basil 2 tb Tomato paste 3 ea Garlic cloves, chopped 3 tb Red vinegar 2 ea Bay leaves Soak lentils. Drain, rinse & add salt. Set aside. With heat at medium, add olive oil to the pot & grated onion with parsley. Cook to a golden colour. Add 4 litres of water & lentils. Bring to a boil. Add bay leaves, garlic, basil, pepper, tomatoes & paste. Cook for 2 1/2 hours, stirring every half an hour. Check the cooking lentils & ensure there is enough water. Before serving, add red vinegar, mix well. Check seasonings. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Lentil Soup with Lemon Categories: Soups/stews, Appetizers Yield: 8 servings 2 c Green lentils, washed 2 ts Coriander 3 ts Olive oil 2 ts Cumin 6 c Vegetable stock 1/2 ts Sweet Hungarian paprika 1 ea Bay leaf 2 lg Carrots, diced 2 lg Onions, chopped 2 tb Lemon juice, or to taste 3 ea Garlic cloves, crushed Salt & pepper Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock. Serve with freshly made bread. Adapted from Sarah Brown's "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Papaya Salad (Som Tam) Categories: Salads, Thai, Vegetarian Yield: 2 servings 4 oz Green papaya 2 tb Lemon juice 1 Garlic clove 3 tb Light soy sauce 3 sm Red or green chilis 1 ts Sugar 1 tb Roast peanuts 1 md Tomato 1 oz Long beans; chopped into -- chopped into segments - 1-inch (2.5 cm) lengths 2 lg Chinese cabbage leaves - OR - French beans Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds. Set aside. In a mortar, lightly puond the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening. Add the long beans and slightly bruise them. Add the shredded papaya, lightly pound and stir until all the ingredients are blended together. Add the lemon juice, soy sauce and sugar and stir into the mixture. Finally add the tomato, stirring once. Arrange the Chinese cabbage leaves on a serving dish and turn the yam on to them. Diners should tear off a section of cabbage leaf to use as a scoop for the yam, the two being eaten together. This dish is especially good with sticky rice. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Jam Categories: Spreads, Preserve, Fruits Yield: 1 servings 1 kg Green tomatoes 1 c Water 1 ea Lemon 3 c Sugar Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Pie Categories: Pies, Vegetables Yield: 1 servings Pastry for 9' pie with lid 1/4 c Water 3 c Tomatoes; green 2 tb Flour 3/4 c Brown sugar 1 ts Cinnamon 1/2 c Molasses 1/4 ts Nutmeg Preheat oven to 425F. Remove stem end of tomatoes- don't peel them. slice tomatoes in thin rings, cover them with boiling water and let stand for about 10 minutes, then drain them. Arrange the tomato slices in the unbaked pastry shell. combine sugar, flour, spices, molasses and water; pour the mixture over the tomatoes and cover with the top crust. Bake at 425F for 15 minutes, then at 350F for 30 minutes. To quote the author, Edna Staebler "The Mennonites make pies out of anything they happen to have around that needs eating, that's how they managed to invent so many wonderful recipes." "Food That Really Schmecks" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Angel Food Cake with Nectarines & Blueberries Categories: Fruits, Italian Yield: 6 servings 6 ea Ripe nectarines Juice of 1/2 a lemon 3 tb Powdered sugar 6 sl Angel food cake Grated zest of 1 lemon 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Eggplant with Hoisin Sauce Categories: Vegetarian, Sauces, Chinese Yield: 4 servings 1 lg Eggplant 1/4 ts Hot pepper sauce 1 ts Salt 2 tb Sesame oil 3 tb Hoisin sauce 1/2 tb Minced ginger root 2 tb Tamari 4 ea Scallions, thinly sliced 2 tb Balsamic vinegar 1 tb Sesame seeds, toasted 1 ts Sugar Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry. Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm "Vegetarian Times", April 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Green Bean & Eggplant Salad Categories: Salads, Beans Yield: 4 servings 2 ea Japanese eggplants 2 tb Minced red onion 1/2 lb Fresh green beans, whole 1 tb Olive oil 1/4 c Balsamic vinegar 2 tb Lemon juice 2 lg Red bell peppers, julienned 2 tb Balsamic vinegar 2 c Mixed greens Salt & pepper Slice eggplants into rounds 1/4" thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice & 2 tb balsalmic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Herbed Mushrooms in Cold Tomato Dressing Categories: Vegetables, Vegetarian, Dressings Yield: 4 servings 1 lb Large button mushrooms -- wiped clean ----------------------------------MARINADE---------------------------------- 1 c Olive oil 1 tb Fresh cilantro or basil 4 Garlic cloves; minced -- (chopped) 1 ts Red pepper flakes; crushed 1/2 ts Salt 1 tb Fresh parsley, chopped 1/4 ts Freshly ground pepper ----------------------------COLD TOMATO DRESSING---------------------------- 3 Tomatoes; peeled, seeded 1/4 c Extra virgin olive oil -- and chopped 1 Lime; juiced 3 Shallots; minced 2 tb Chopped fresh parsley 1/4 c Sherry wine vinegar 2 tb Chopped fresh cilantro 1/4 c Tomato juice -OR- basil Cecila came up with this combination for actress Darryl Hannah, a vegetarian who cooks for meat eaters. The Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking. Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature. Source: Cecilia De Castro of Ma Cuisine _The Ma Cuisine Cooking School Cookbook_, by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Tempeh W/red Onion & Eggplant Categories: Vegetarian Yield: 6 servings 3 Tempeh cakes Olive oil 6 sl Red onion 12 sl Whole wheat bread 2 sm Eggplants; sliced into 1 bn Arugula - 1/3" thick rounds -----------------------------RED WINE MARINADE----------------------------- 1 c Red wine 1 tb Rosemary leaves; -OR- 4 tb Olive oil 1 ts -Dried rosemary 2 lg Garlic cloves 1/4 ts Fennel seeds - sliced into ovals Coarsely ground black pepper ---------------------------SWEET LEMON MAYONNAISE--------------------------- 1/2 c Mayonnaise 1 Garlic clove 2 tb Lemon juice - minced to a paste 1 ts Dijon-style mustard Salt 1 ts Honey Freshly ground pepper Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator. Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator. Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune. Posted by Nanette Blanchard ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Tofu with Summer Vegetables Categories: Vegetarian Yield: 12 servings 16 oz Firm Chinese tofu; cubed 1 lg White onion 3/4 c Teriyaki sauce - cut into 1" pieces 12 lg Mushrooms; halved 12 Bamboo skewers 1 Red bell pepper - soaked in water for 1 hour -cut into 1" pieces 2 tb Canola or safflower oil 1 Green bell pepper 2 c Barbecue Sauce - cut into 1" pieces -- (see separate recipe) 1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight and thaw next day. Turn bag once or twice during thawing process. Reserve marinade. 2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu. Com bine oil with reserved marinade and brush on the tofu and vegetables. Place on a grill and brown on all sides. brush on BBQ sauce and grill a while longer. From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade Shared by: CAROLE VIOLETT (XKSP92B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Groundnut Stew Categories: Vegetarian, Ethnic, Soups/stews Yield: 6 servings 2 c Chopped onions 1 c Apple juice 2 tb Peanut oil 1 ts Salt 1/2 ts Cayenne 1 ts Grated fresh ginger 1 ts Garlic cloves, pressed 1 tb Cilantro, chopped 2 c Chopped cabbage 2 ea Chopped tomatoes 3 c Cubed sweet potatoes 1 1/2 c Chopped okra 3 c Tomato juice 1/2 c Peanut butter Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guizhou Lianai Doufu Categories: Ethnic Yield: 2 servings 1 lb Firm bean curd (tofu) ----------------------------------FILLING---------------------------------- 1 tb Peanut oil 1 tb Dark soy sauce 3 tb Minced fresh cilantro 1 ts Sugar 2 tb Finely chopped garlic 1/2 ts Salt 2 tb Finely chopped scallions 1/2 ts Sesame oil 1 1/2 tb Minced peeled fresh ginger 2 c Peanut oil; for frying 2 ts Red chile flakes or powder -----------------------------------SAUCE----------------------------------- 1 tb Peanut oil 1 ts Sugar 1 tb Finely chopped garlic 1 c Vegetable stock 1 tb Minced peeled fresh ginger 1 ts Cornstarch; mixed with 1 tb Dark soy sauce 1 ts Water 1 tb Rice wine 2 ts Sesame oil 2 ts Light soy sauce DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the bean curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish. Ken Hom, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gujar Ka Pullao (Carrot Rice) Categories: Ethnic, Rice/grains Yield: 4 servings 1 c Basmati rice 2 ea Cloves 1 c -Water 1 ea Cardamom pod 1 lg Onion 1/2 ea Cinnamon stick; 1/2 inch 2 tb Vegetable oil 1/2 ts Peppercorns 1 ea Bay leaf 2 c Carrot; grated 1/2 ts Cumin seeds -salt to taste "Carrots add a mild sweeteness to this pullao, which is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way." Wash the rice under running water, then let soak in 1 cup water. Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes). Add the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 minutes. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish Smita Chandra "From Bengal to Punjab: The Cuisines of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gujerati Carrot Salad Categories: Ethnic, Salads, Vegetarian Yield: 4 servings 5 Carrots;medium 1 tb Whole black Mustard seeds 1/4 ts -Salt 2 ts Lemon juice 2 tb Vegetable oil This is a Madhur Jeffrey recipe, published in the Toronto Sun. "Jaffray was in town last week teaching at the Bonnie Stern School of Cooking. Using ingredients available locally, primarily in the shops along Gerrard just west of Coxwell, she wowed the classes with her masterful teaching, attention to detail and wonderful aromatic dishes. She also proved how good and easy Indian cooking can be. ... Jaffray taught us how roasting, crushing and grinding bring out different qualities in a spice. Crushing mustard seeds, for example, brings out their heat but tossing them 'til they pop in hot oil calms the heat and brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds are essential and inexpensive ingredient, found in Indian groceries." Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss. SERVES:4 Serve at room temperature or cold. SOURCE: Madhur Jaffray, The Toronto Sun Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gujrati Dal Categories: Ethnic, Vegetarian Yield: 4 servings 1 c Mixed dal* 2 ea Green chilies, minced 3 md Tomatoes, cut into wedges 4 tb Ghee 1 sm Eggplant, sliced into sticks 3/4 ts Black mustard seeds -- like french fries 3/4 ts Cumin seeds 1 md Zucchini, same as above 1/3 ts Asafetida 1/2 ts Turmeric 1 ts Salt 1 tb Chopped ginger 2 tb Chopped coriander leaves 1 ts Chopped garlic Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2 hours, drain & rinse. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off heat & let cool slightly. Puree with a wire whisk. Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add cumin seeds & cook for 10 seconds. Add asafetida & cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes. Add eggplant & zucchini & cook for an additional 3 minutes. Add lentil puree & salt & bring to a boil. Reduce heat & cook covered for 20 minutes. Serve over plain rice. *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guvec or Turlu - Vegetable Casserole Categories: Ethnic, Casseroles Yield: 6 servings 2 lg Eggplants 1/2 c Olive oil Salt 3 sm Onions; sliced 4 sm Zucchini 2 Garlic cloves; crushed 3 sm Sweet green peppers 1/4 c Chopped parsley 250 g Okra; optional Freshly ground black pepper 250 g Green beans 1/2 c Water 4 sm Tomatoes, ripe, peeled Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain. String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole dish. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley. Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with last of tomato. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole as an accompaniment to roast or grilled meats or poultry. Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it. Tess Mallos, "The Complete Middle East Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hazelnut and Vegetable Crumble Categories: Vegetarian Yield: 4 servings 2 lb Peeled, diced vegetables: 2/3 c Hazelnuts -Carrots, Rutabagas, -chopped or slivered -Turnips, Onions, Celery 1 sm Onion; peeled and grated 1/4 lb Butter or vegan margarine 1 Garlic clove; crushed Salt 1/2 ts Dried thyme Freshly ground black pepper -OR- herbes de Provence 1 c Rolled oats Preheat the oven to 350 F. Broil the vegetables in water to cover for 15-20 minutes, or until tender. Drain, reserving the water. Blend about one-third of the vegetables with 2 tablespoons of the butter or vegan margarine and enough of the reserved water to make a puree in a food processor or blender. Add this puree to the rest of the vegetables. Season to taste with salt and pepper. Spoon the mixture into a shallow ovenproof casserole. To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper. Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs. Sprinkle the crumble mixture evenly over the top of the vegetables. Bake for 30-40 minutes, until topping is crisp and lightly browned. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Garlic Bread Categories: Breads, Garlic Yield: 1 servings 1 tb Dry yeast 1/4 ts Sugar 1 c Warm water 3 c White flour 3 tb Vegetable oil 12 Garlic cloves, pressed 1 ts Salt In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads you Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Bread Categories: Breads Yield: 1 servings 1 tb Dry yeast 3 pn Chives 1/2 c Warm water 2 tb Vegetable oil 1 3/4 c White flour 1/4 ts Sugar 1 pn Oregano 1 ts Salt 2 pn Parsley In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Rice with Julienne Potatoes Categories: Ethnic, Vegetarian, Rice/grains Yield: 5 servings 1 c Basmati rice 1 1/2 ts Whole cumin seeds 2 md Potatoes, peeled 1/2 c Frozen peas, defrosted 1/2 tb Fresh ginger 1 ts Salt 2 ts Green chilies, minced 3/4 ts Turmeric 1/4 c Coconut 1 ts Lemon juice 2 tb Parsley, fresh 2 1/4 c Water 3 tb Ghee 1 ts Sugar 6 Whole cloves 1 tb Ghee 1 1/2 Inch piece cinnamon stick 5 Lemon wedges to garnish 1 sm Bay leaf Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hijiki Nimono Categories: Vegetarian, Japanese Yield: 4 servings 2 oz Hijiki 3 tb Shoyu (soy sauce) 2 oz Carrots 2 tb Sake 1 Age (deep-fried tofu) puff 2 tb Mirin 1/3 Block hard tofu 1 ts White sesame seeds 5 Green beans -- lightly sauteed 2 tb Sesame oil Seven pepper; to taste 1 c Dashijiru (soup stock) - (Shichimitogarashi) A.) Rinse the hijiki in a fine-mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into 1/2-inch-long pieces. B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans. C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste. Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holy Tofu Mole! Categories: Vegetarian Yield: 4 servings 1 sm Head of garlic 1/2 c Fresh cilantro, chopped 1/2 ts Olive oil 1/2 c Chicken or vegetable stock 3 Fresh poblano chilies -OR- Water -OR- pasilla chilies 1 1/2 lb Extra firm, low-fat tofu 1/2 c Raw, shelled pumpking seeds 1/4 c Tamari 10 oz Canned tomatillos; drained 3 c Cooked brown rice Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in half crosswise. Rub cut surfaces with olive oil. Wrap garlic in foil and bake 35 to 40 minutes until garlic is soft. Set aside until cool enough to handle. Squeeze garlic cloves from their skins. Remove stems and seeds from chilies. Roast chilies under broiler, turning frequently, until skin is evenly blistered and slightly charred. Place chilies in a paper bag and let cool. Remove skins from chilies and rinse. Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. Do not brown. Transfer seeds to a small bowl, then set aside to cool. Grind pumpkin seeds to a fine meal in a food processor or blender. Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer 10 minutes. Slice tofu 1/2-inch thick. Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice topped with mole sauce. Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32 Cholesterol: 0 mg Grams fiber: 8.4 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hortosoupa 1 Categories: Vegetarian, Ethnic, Soups/stews Yield: 2 servings 340 g Chopped fresh tomatoes 1 md Onion; chopped 1 md Potato; diced 100 ml Olive oil 1 Carrot; diced Sea salt 55 g Red or white chopped cabbage Black pepper Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30 minutes and add the vegetables, oil and seasoning Cook for 45 - 60 minutes until the vegetables are tender. Serve. Posted by Kaz Dunkley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Vermicelli Salad (Yam Wun Sen) Categories: Thai, Salads, Vegetarian Yield: 3 servings --------------------------------THE GARNISH-------------------------------- 5 Crisp lettuce leaves 1 Sprig coriander leaves 1 Garlic clove; finely chopped -- finely chopped 1 tb Cooking oil ----------------------------------THE YAM---------------------------------- 4 tb Vegetable stock 1 ts Sugar 2 oz Medium button mushrooms 2/3 c Black fungus mushrooms -- sliced -- pre-soaked 4 oz Dry clear vermicelli noodles 2/3 c Med. fresh button mushrooms -- soaked in water for 2 Shallots; finely sliced -- 20 minutes until soft, 1 Spring onion/scallion -- then drained -- chopped 2 tb Lemon juice 1 Celery stalk with leaves 3 tb Light soy sauce -- chopped 1/2 ts Chili powder 1 sm Carrot; finely chopped Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander. Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Mushroom Soup (Tom Yam Het) Categories: Soups/stews, Thai, Vegetarian Yield: 3 servings 3 c Vegetable stock 2 tb Lemon juice 1 ts Nam Prik Pow sauce 2 oz Oyster mushrooms 1 Inch Lemon grass -- coarsely separated -- finely chopped into rings -OR- button mushrooms 3 Kaffir lime leaves 2 sm Fresh red or green chilis -- roughly torn into three - (more if desired) 1 ts Sugar -- crushed to split open ---------------------------------TO GARNISH--------------------------------- Coriander leaves In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot German Bean Salad Categories: Vegetarian, Beans, German Yield: 6 servings 1/4 c White Grape Juice 1 tb Sugar 2 md Carrots; chopped 1 tb Cornstarch 1/2 md Red onion; chopped 1 Vegetable Bouillon cube 2 Stalks celery; sliced 2 c Black beans, canned 1/2 c Water, or liquid from beans 1 c Red kidney beans, canned 1/3 c Vinegar 1 Red onion, optional In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired. May be served hot or cold. One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt) A.BROADDUS [Alice in Hou] at 20:08 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Pepper Green Beans Categories: Ethnic, Vegetables, Beans Yield: 4 servings 1 lb Fresh green beans, stemmed 3 tb Rice vinegar 4 ea Garlic cloves, minced 2 tb Tamari 1/2 c Chopped green scallions 1 1/2 ts Cornstarch 2 ea Fresh chilies, seeded & 1 tb Brown sugar -- finely chopped 2 tb Rice wine 1 tb Fermented black beans, 3 tb Peanut oil --rinsed Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Sauce for Falafels Categories: Sauces Yield: 4 servings 1 c Vegetable broth 1/2 ts Ground cumin 6 tb Tomato paste 1 tb Fresh parsley, minced 2 ts Red chili paste 1 tb Cilantro, minced 1 tb Fresh lemon juice Combine all ingredients in a pot. Over a medium heat, simmer till slightly thickened, should take 5 minutes. Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Spicy Bean Curd Categories: Vegetarian, Beans, Oriental Yield: 2 servings 2 tb Oil 1 tb Soy sauce 2 ea Green onions, chopped 1 ts Brown sugar 1 ts Garlic, chopped 1/2 c Stock 1 ea Green chilies, chopped 1 ts Cornstarch dissolved in 1 1 tb Salted black beans -- tb water 1 lb Bean curd, cubed Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add salted beans & bean curd, fry gently till bean curd turns golden. Add the rest of the ingredients & cook until the sauce thickens. Serve hot over noodles or fried rice. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus Bi Tahini Categories: Vegetarian, Mideast Yield: 6 servings 19 oz Can chickpeas 1/2 ts Salt 1 ts Baking soda 2 tb Cold water 3 tb Tahini 1 tb Pine nuts 1 ea Garlic clove, chopped 1 tb Olive oil Juice of 1 1/2 lemons Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. "The Hamilton Spectator", July 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Humus Tahini Dip Categories: Appetizers, Vegetarian, Mideast Yield: 4 servings 3/4 c Chickpeas; soaked overnight 2 Lemons, juiced -and drained 1 tb Corn oil (or as needed) 2 Garlic cloves; minced 1 tb Olive oil 1 ts Salt 1/4 ts Paprika 1/4 ts Pepper 1 tb Fresh parsley; chopped 6 tb Tahini (sesame paste) In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1« hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur‚e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1¬ cups. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian French Toast Categories: Vegetarian, French, Breakfast Yield: 2 servings 1/3 c Besan (chick pea) flour 4 Hot green chilies 1/4 c Mashed tofu 1/4 c Cilantro 3/4 c Water 1 sl Ginger (1/2") 3 -to 2 tb Chopped onion 4 tb Margarine 1/2 ts Salt; to taste 2 -to 4 sl Bread * * (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals that far ahead. I don't.) Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute. Serve right off the stove. From: radhika@june.cs.washington.edu (Radhika Thekkath) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Gazpacho Categories: Ethnic, Soups/stews, Appetizers, Vegetarian Yield: 6 servings 6 lg Tomatoes, blanched, skinned 2 ea Hot green chilies, seeded 1 lg Red onion 6 lg Garlic cloves, peeled 1 lg Green or red bell pepper 2 tb Olive oil 2 bn Radishes, trimmed 1/2 c Tomato paste 3 lg Carrots 6 1/4 c Vegetable stock 3 lg Celery ribs 1 3/4 c Dry red wine 2 md Cucumbers, unpeeled Salt Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don't let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Gravy Categories: India Yield: 1 servings 1 c Ghee 2 ts Garam masala 2 lg Onions, chopped 4 ea Ripe tomatoes 4 lg Garlic cloves 1/3 c Yogurt 1 ts Grated ginger Salt 2 ts Turmeric 2 1/2 c Water 2 ts Cayenne Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use. Makes 2 1/2 cups. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Style Lemonade Categories: Beverages, Ethnic Yield: 8 servings 8 c Water 1 1/3 c Maple syrup 1/2 c Fresh lime juice 1/2 tb Freshly grated ginger 2/3 c Fresh lemon juice 1/8 ts Cayenne, optional Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iridofu Categories: Ethnic, Vegetarian Yield: 4 servings 1 tb Oil 2 tb Roasted sesame seeds 1 sm Onion, diced 1/2 ts Salt 1 sm Carrot, diced 2 ts Shoyu 24 oz Tofu, crumbled 1 ds Pepper Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till onion is slightly browned. Add crumbled tofu & the remaining ingredients. Stirring constantly, saute over medium low heat for a bout 5 minutes, or until the tofu is light & dry. Variations: Add 1/4 c of any of the following: parboiled green peas; shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated ginger. Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Herb Scones Categories: Breads, Irish Yield: 4 servings 1/2 lb Mealy potatoes 1/2 ts Dried dill 4 tb Flour 1/4 ts Savory 1/4 ts Salt 1/4 ts Marjoram 4 tb Oil 1/4 ts Powdered sage 2 tb Chopped parsley Oil for frying Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iron Rich Quick Bread Categories: Breads Yield: 1 servings 2 c Whole wheat flour 1/2 c Brown sugar 2 tb Wheatgerm 1/4 c Oil 2 ts Baking powder 1/2 c Molasses 1 ts Baking soda 1 1/4 c Water 1 ts Salt 1 c Raisins 1 c Oats Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended. Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes. Adapted from the Ontario Ministry of Health Recipes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Brochettes with Angel Hair Pasta Categories: Italian, Vegetarian, Pasta Yield: 6 servings 2 sm Japanese eggplants 1 pn Crushed red pepper 1 ea Zucchini Grated zest of 1 lemon 1 ea Yellow crookneck squash 1/2 ts Salt, optional 1/2 lb Button mushrooms 1/2 ts Pepper, optional 1 ea Red bell pepper 9 ea Garlic cloves 1 ea Yellow bell pepper Juice of 2 lemons 2 sm Red onions 1/4 c Vegetable broth or olive oil 1 ea Fennel bulb -----------PASTA------------ 1/2 lb Cherry toamtoes 1/2 c Tomato sauce ---------MARINADE----------- 1 lb Angel hair pasta 1/2 bn Fresh thyme Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl. MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes. Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes. Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables. VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.; 8g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Style Eggplant & Pepper Salad Categories: Salads, Appetizers, Vegetarian, Italian Yield: 6 servings 1 lg Eggplant 1/4 c Olive oil 2 lg Bell peppers, red or green 1/4 c Red wine vinegar 2 lg Celery stalks 1 ts Oregano Olive oil for sauteeing Salt & pepper 2 ea Garlic cloves, minced 1/4 c Black olives, chopped Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed. When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2" pieces. Dice eggplant & combnie with peppers & celery in a large bowl. Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to hte bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Tomato Sauce Categories: Italian, Sauces Yield: 6 servings 3 tb Olive oil 13 oz Canned toamtoes, chopped 2 c Chopped onions 6 oz Tomato paste 1 md Bell pepper, diced 1 tb Honey 2 ts Basil Black pepper, lots 1 ts Oregano 6 ea Garlic cloves, minced 1 ts Thyme Parsley 1 1/2 ts Salt Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt. Saute over medium heat until the onion is fairly soft, 8 to 10 minutes. Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes. Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now. Serve over spaghetti & with homemade garlic bread. Mollie Katzen, "Moosewood Cookbook", Revised Edition ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jamaican Rice and Peas Categories: Vegetarian, Rice/grains Yield: 4 servings 1 c dried red kidney beans, washed coconut milk (see NOTE) 1 ea sprigfresh thyme 1 ea clove garlic, crushed 1 ea green onion, chopped salt, to taste 3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked long-grain, regular or parboiled rice In a medium saucepan with a tight-fitting lid, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add the hot pepper if desired. Simmer for a few minutes. Add the rice. The liquid should come up to 1-inch above the rice. Add water if needed. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water. The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings. NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above. Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife ("or the dullest knife you have") to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily. Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Braised Eggplant Categories: Vegetarian, Japanese Yield: 4 servings 2 md Eggplants 1 ts Ground coriander 1/2 c Dry sherry 1 md Green bell pepper, diced 1/3 c Tamari soy sauce 4 c Sliced mushrooms 1 tb Molasses 3 tb Tomato paste 1/4 c Vegetable oil Salt to taste 8 oz Tempeh, cubed Brown rice 2 1/2 c Chopped onions Chopped scallions 2 ts Ground fennel seeds Toasted seasme seeds 1/4 ts Cayenne Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds. "New Recipes From Moosewood" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kali Dal Categories: Ethnic, Vegetarian Yield: 8 servings 1 c Black whole gram beans 1/2 ts Red pepper 2 tb Red kidney beans 2 ts Salt 1 c Chopped onions 6 tb Ghee 2 tb Chopped ginger 4 tb Ghee 3/4 c Chopped tomatoes 1 1/2 ts Cumin seeds 1 c Water 1 c Minced onions 1/2 ts Ground cardamom 1/4 c Coriander leaves, chopped 1 tb Ground coriander Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer for 4 1/2 to 5 hours. Keep the heat very low so that you maintain a bare simmer during the cooking period. After cooking, remove 2 to 3 cups of the beans & blend them till smooth. Return to the pot. Keep the dal on a low simmer. Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly. Pour over the dal & mix in the coriander. Simmer till heated through. Serve with Royal Vegetable & Rice Casserole. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kasha Categories: Vegetarian Yield: 5 servings 2 c Kasha 1/2 c Tamari 4 c Water 1/2 ts Parsley 2 tb Oil 1/2 ts Garlic powder 5 lg Onions, diced 1/2 ts Basil 2 ea Carrots, diced 1/4 ts Salt 2 ea Celery stalks, diced 1/8 ts Cayenne 3 ea Galric cloves, chopped 3 tb Tahini In a large pot, bring water to a boil & add kasha: cook for 15 to 20 minutes, till soft. Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaz's Vegetable Casserole Categories: Vegetarian, Vegetables, Casseroles Yield: 2 servings 4 Mushrooms 1/2 ts Cinnamon 2 Onions 1 tb Natural or hazelnut yoghurt 5 Mange tout 1 tb White wine vinegar 220 g Chick peas 2 ts Brown mustard seeds 400 g Tomatoes with chili spices White grape juice is just as good as white wine if you want to avoid the alcohol. The recipe works well without either. I made this one up when I couldn't be bothered to follow a recipe, so I'd be interested to know what you think of it. It is also nice with a crumble topping - I use an ordinary wholemeal crumble mix and add sunflower seeds to it, or cashew nuts, to give it a slightly nutty taste. Preparation: chop the onions into 2cm pieces and finely dice the : mushrooms. Add all the vegetables to a casserole dish, then add the spices, chickpeas, yoghurt and white wine. If possible leave to marinate for a couple of hours to let the vegetables absorb the taste. Microwave on high (650w oven) for 15 minutes, or longer if you want the vegetables to be soft rather than crunchy - say 20 minutes. Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas and a mixture of vegetables such as carrots and broccoli. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kema Categories: Vegetarian, Ethnic Yield: 6 servings 1 c TVP granules or flakes 1 c Stewed tomatoes 7/8 c Boiling water 2 ts Curry powder 1 tb Olive oil 1 ts Salt 1 lg Yellow onion, minced 1/8 ts Cayenne 1 lg Garlic clove, minced 1 c Green peas 1 ea 1 inch slice ginger, minced 1 c Mushrooms, sliced 3 tb Tomato paste Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5 minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas & mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kettle Stew Categories: Vegetarian, Soups/stews Yield: 4 servings 1 c Chopped onions 3 c Drained canned tomatoes, 1 lg Garlic clove, pressed --chopped 2 tb Minced chilies 2 c Cut green beans 3 tb Olive oil 1 sm Zucchini, sliced 1/2 ts Ground cinnamon 2 c Corn 1/4 ts Ground cloves 1 tb Cilantro 4 sm Potatoes, cubed Salt In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Khatte Channe Categories: Vegetarian, India Yield: 6 servings 4 c Cooked chick peas, reserve 1/2 ts Turmeric -- the stock 1/2 ts Red pepper 1 tb Tamarind paste 1 c Chopped tomatoes 1/2 c Light vegetable oil 1 tb Ginger, grated 1 1/2 c Thinly sliced onions 1 1/4 ts Garam masala 2 ts Minced garlic 1 1/4 ts Ground cumin Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy). Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Khichhari Categories: Vegetarian Yield: 4 servings 4 oz Yellow split peas 1/4 ts Cayenne 1 tb Ghee 4 oz Brown rice 1 ea Onion, chopped 1 ea Green chili, chopped 1/2 ts Whole coriander seeds 3/4 pt Water 1/2 ts Whole cumin seeds 1 ea Juice of half a lemon 1 ea 1/2 inch piece ginger, slice 2 ea Tomatoes, skinned & chopped 1 ts Turmeric Salt Steep peas in boiling water for 1 hour. Drain & rinse well. In a large pot, heat oil & fry onions & spices for 4 minutes over a medium heat. Add split peas, rice & green chili. Mix well. Pour on water & lemon juice. Add tomatoes, stir once & cover. Simmer very gently for 40 minutes or until rice is soft. Season & serve. Sarah Brown's "Vegetarian Cookbook" Split peas can be substituted for lentils. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kibbet Batata Bi Sanieh - Potato Kibbi Categories: Vegetables, Vegetarian, Ethnic Yield: 8 servings 6 md Potatoes 1 ts Dried mint -Water 1/2 ts Ground cinnamon 1 1/2 c Fine burghul 2 ts Salt; more to taste 1 md Onion; grated Freshly ground black pepper 1/2 c Finely chopped parsley 1/2 c Flour, optional ---------------------------------TO FINISH--------------------------------- 1 lg Onion; halved then sliced 3/4 c Olive oil Scrub and cook potatoes in boiling, salted water until tender. Peel and mash. Place burghul in a fine sieve and rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add more salt if necessary. Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste, kneading well. Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes using an oiled knife. Pour remaining oil evenly on top and bake in a hot oven for 40 minutes or until golden brown. Cool in dish, then serve at room temperature with salad. Good served hot, in which case cool for 10 minutes before serving. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kimchi (Korean Cabbage Relish) Categories: Vegetables, Relishes, Korean Yield: 1 servings 1 Head Chinese cabbage 3 Garlic clove; minced - cut into 1/2-in. strips - (or less, if desired) 3 tb Salt 1/2 ts Crushed dried hot red chile 6 Green onions; chopped 1 ts Chopped gingerroot - (or less, if desired) Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart (C) 1992 The Los Angeles Times Posted by Karen Mintzias in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Koloketes (Pumpkin Pies) Categories: Ethnic, Appetizers, Vegetarian Yield: 30 servings ------------------------------PUMPKIN FILLING------------------------------ 3 c Diced butternut pumpkin 1/2 ts Ground cinnamon 2 tb Pougouri (coarse burghul) 1 pn Ground cloves 1 md Onion; chopped 1 1/2 ts Salt 1/4 c Peanut or corn oil Freshly ground black pepper -----------------------------------PASTRY----------------------------------- 4 c Plain flour 1/2 c Cold water 1 pn Salt 3 ts Lemon juice 3/4 c Peanut or corn oil Beaten egg & milk for glaze Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight. Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes. Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork. Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Korean Bean Thread Sesame Noodles with Vegetables Categories: Vegetarian, Pasta, Korean Yield: 4 servings 1 oz Chinese dried mushrooms 1 Green pepper 1/2 oz Chinese dried cloud ears 1 sm Onion 1/4 lb Bean thread noodles 2 tb Peanut oil 2 oz Carrot 1/2 c Water -----------------------------------SAUCE----------------------------------- 2 tb Light soy sauce 1 tb Finely chopped garlic 2 tb Dark soy sauce 1 tb Sugar 3 tb Sesame oil 1 ts Freshly ground black pepper 1 1/2 tb Sesame seeds Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rince them well in cold water and drain them thoroughly in a colander. Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife. Peel and finely shred the carrot. Finely shred the pepper and onion. Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked. Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Korean Dipping Sauce Categories: Vegetarian, Appetizers, Sauces, Korean Yield: 4 servings 4 tb Soy sauce 1 ts Sesame oil 4 ts Rice vinegar Mix all ingredients. Serve with sauteed bean curd. Madhur Jaffrey's "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Koushari (Lentils, Macaroni and Rice in Oil) Categories: Ethnic, Vegetarian, Rice/grains, Pasta Yield: 6 servings 1 c Ads iswid (brown lentils) 1 c Short grain rice Water 2 tb Olive oil Salt 1 c Tomato puree 1 c Small macaroni noodles ---------------------------------TA'LEYA II--------------------------------- 2 lg Onions 1 Garlic clove (or more) 1/4 c Olive oil -- finely chopped This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot. TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lakhnawi Khatti Dal (Lucknow Sour Lentils) Categories: Ethnic, Vegetarian Yield: 6 servings 1 1/2 c Pink lentils 2 ts Salt 1 tb Finely chopped ginger 5 tb Ghee 1/2 ts Turmeric 1 ts Black cumin seeds 1 tb Lemon juice 1 tb Minced garlic 1 c Boiling water 1/2 ts Red pepper Wash lentils thoroughly. Place in a saucepan with the turmeric & 5 cups of water. Bring to a boil, stirring often. Reduce heat & simmer, partially covered, for 25 minutes. Stir occasionally. Add lemon juice to lentils & cook for a further 15 minutes. Turn off heat & beat with a wire whisk. Heat ghee, when very hot, add cumin seeds & fry for about 10 seconds. Remove pan from the heat & add red pepper & minced garlic. Stir rapidly for 10 seconds until the garlic begins to colour, but do not let it brown. Pour over the hot puree. Serve immediately. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanese Eggplant Categories: Vegetables Yield: 4 servings 1 Medium eggplant -peel & dice 1/2 c Shopped onion 1 Clove of garlic 1/2 c Sliced mushroom 1/4 c Olive oil 1 tb All purpose flour 1 cn Tomatoes (drained) 16 oz. 1/2 ts Salt 1/2 ts Brown sugar 1/4 ts Dried whole basil 1/8 ts Pepper Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanese Herb Salad Categories: Salads, Vegetarian Yield: 4 servings 1 Pita bread 1 tb Fresh mint, chopped 1/2 Head leaf lettuce; washed, 1 tb Sumac -dried, and chopped 1/4 c Olive oil 1 bn Cilantro; chopped 2 Lemons; juiced 1 bn Scallions; thinly sliced 1/2 ts Cinnamon 3 Tomatoes; diced Salt & pepper to taste 2 tb Fresh parsley, chopped Bake the pita bread so that it is dry. Break the bread up into small pieces and set them aside. In a medium bowl place the lettuce, red bell peppers, cilantro, scallions, tomatoes, parsley, mint, and sumac. Toss the ingredients together. Add the olive oil and toss it in well. Add the lemon juice, cinnamon, salt and pepper. Toss the ingredients together well. Add the pita bread pieces and toss them in. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanese Tabbouleh Categories: Salads, Ethnic, Vegetarian Yield: 8 servings 1/2 c Fine grain cracked wheat 2 c Finely chopped ripe tomatoes - (bulgur) - (if not ripe, omit) 1/2 c Finely chopped onion 1 1/2 c Fresh spearmint leaves 1/2 ts Allspice - (finely chopped) 1/2 ts Pepper -(if necessary, substitute 1 ts Salt; or to taste - another mint) 3 c Finely chopped parsley 1/2 c Fresh lemon juice 1/2 c Finely chopped scallions 3/4 c Olive oil RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek & Tomato Soup Categories: Soups/stews, Vegetarian, Appetizers Yield: 6 servings 4 md Leeks 4 c Stock 6 ea Boiling potatoes 2 ts Sugar 3 md Tomatoes Salt & pepper 2 md Onions Water 5 tb Ghee Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary. Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek-And-Artichoke Soup Categories: Soups/stews, Vegetables, Vegetarian Yield: 6 servings 1 lg Artichoke; -=OR=- - and thinly sliced 2 md -Artichokes 6 Leaves butter lettuce 1 c Water; acidulated with - sliced into 1/4" strips - the juice of -=OR=- a handful of 1 Lemon - Sorrel leaves, sliced 2 Garlic cloves 1 tb Chopped parsley 1 tb Virgin olive oil 2 Mint leaves; chopped 1 lg Leek; white part only -=OR=- Salt 2 md Leeks, white part only 5 1/2 c Water - washed and sliced 1 lb Fresh peas; shucked, -=OR=- 1 sm New potato; quartered 1 c -Frozen peas ---------------------------------GARNISHES--------------------------------- Freshly ground pepper Extra-virgin olive oil Chopped chervil Parmigiano-Reggiano -=OR=- Chopped Parsley - freshly grated TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the acidulated water as you work. Keep the garlic cloves whole. Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Legumes in Garlic and Onions Categories: Ethnic, Vegetarian, Garlic Yield: 6 servings 2 c Pigeon peas, soaked, 20 mins 1 tb Black mustard seeds 1 qt Water 2 ts Cumin seeds 1/2 ts Turmeric 1 md Onion, finely chopped Salt 6 ea Garlic cloves, chopped 1/4 c Oil 1/2 ts Dried red chilies Wash pigeon peas & boil them with the water & turmeric & salt for 20 minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until mustard seeds start to pop. Stir in onion & garlic & fry till browned & & soft. Mix in ground chili & stir for 30 seconds. Remove & pour over peas. Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally. Serve hot with plain rice. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Cream Dressing Categories: Dressings, Salads, Sauces, Vegetarian, Ethnic Yield: 1 servings 1/2 c Tahini 1/4 c Brown rice syrup; -OR- 8 oz Firm (or firm silken) tofu 1/3 c -Honey 1 Lemon; zested and juiced 2 tb White miso 1/4 c Cider vinegar 1/2 c Water 1 Garlic clove; minced Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Drop Cookies Categories: Cookies, Vegetarian Yield: 1 servings 1 c Shortening 1 ts Baking soda 2 c Sugar 1 ts Cream of tartar 1/4 c Lemon juice 3 c Flour 1/2 c Water Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes at 450F. Makes about 60 to 70. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Grass Spicy Vegetables (Pat Pet Takrai) Categories: Thai, Vegetables, Vegetarian Yield: 3 servings 2 lg Dried red chilis 2 oz Long beans; coarsely chopped -- coarsely chopped -- into 1-inch lengths 1 ts Coarsely chopped galangal 1 md Broccoli stem 2 sm Red shallots -- coarsely chopped at an -- coarsley chopped -- angle into 1-inch lengths 3 oz Ready-fried beancurd 2 oz Baby sweetcorn -- finely diced -- roughly chopped at an Oil; for deep-frying -- angle into 1-inch lengths 2 tb Oil 1 Carrot; finely chopped 1 tb Finely chopped garlic -- into matchsticks 1 tb Lemongrass, finely chopped 3 tb Vegetable stock -- into rings 2 tb Light soy sauce 1 tb Grated coconut 1/2 ts Sugar In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish. Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Herb Quinoa Categories: Vegetarian, Rice/grains Yield: 6 servings 1 c Quinoa 3 tb Chopped parsley 1 1/2 tb Vegetable oil 2 tb Fresh lemon juice 2 c -Water 3/4 ts Salt 3/4 ts Dried marjoram or oregano 1/2 ts Grated lemon rind 1/2 ts Dried thyme 1/4 ts Pepper 1/4 ts Dried rosemary; crumbled Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times. Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes. Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork. Serves 4 to 6 Calories: 206 Total Fat: 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemony Radish Salad Categories: Salads Yield: 6 servings 1/2 c Lemon juice 1 ts Tamari 1/2 c Salad oil 1/4 ts Pepper 2 tb Minced chives 4 c Thinly sliced radishes 2 tb Minced parsley Mix all ingredients together well & refrigerate till ready to serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil & Brown Rice Soup Categories: Soups/stews, Appetizers, Vegetarian, Rice/grains Yield: 6 servings 1/2 c Lentils 14 oz Can tomatoes, chopped 1/3 c Brown rice 1/2 c Tomato juice 2 tb Olive oil 1/4 c Sherry 2 ea Garlic cloves, minced 1 ts Basil 2 tb Soy sauce 1 ts Paprika 2 ea Bay leaves 1/2 ts Marjoram 1 sm Onion, chopped 1/2 ts Thyme 2 md Carrots, sliced Salt & pepper 1 lg Celery stalk, chopped Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil and Buckwheat Slice Categories: Vegetarian Yield: 1 servings 4 oz Roasted Buckwheat -(parsley + rosemary 1 Carrot - are recommended) 1 Onion 1 ts Marmite 1 ts Oil -(for the Brits amongst you) 6 oz Red Lentils 1 pn Nutmeg 1 pt Veg stock Salt Dried herbs Pepper 1.Chop onion and carrot, saute in oil in a fairly large saucepan 2.Add all other ingredients - bring to boil 3.Simmer for 30 minutes, until liquid is absorbed 4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish 6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes Note: I see no reason why you would need to use the oil, just cut up the carrots extra small, place all ingredients in the pan and start at 2. Posted by Pat Buttons ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Burgers Categories: Vegetarian Yield: 8 servings 2 c Dried red lentils 1 lg Onion; finely chopped -Water, to cook 2 Garlic cloves; minced 1 c Bread crumbs - more to taste - (preferably wholewheat) Salt & pepper to taste Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain & let cool. It is not necessary to let them get cold. Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix thoroughly. Season well. You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & majoram. You could try thyme or sage. It is your choice. If the mixture does not hold together well enough, add more bread crumbs. Form into patties & then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then they hold together well enough to barbecue. Serve in buns with old fashioned dijon mustard & chips ooops, errrr fries. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Dahl Categories: Ethnic, Vegetarian Yield: 1 servings 2 c Green or brown lentils 1/2 ts Salt 1 ea Cinnamon stick, 3" 1/8 ts Black pepper 1 ea Bay leaf 1/2 ts Cayenne 3 md Garlic cloves, peeled, whole 3 tb Ghee 2 sl Ginger root, 1" thick 1 pn Asafetida 1 ts Turmeric 1/2 ts Whole cumin seeds 3/4 ea Lemon Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly. Slice lemon thinly & add to the pot with salt, black pepper & cayenne. Simmer for a further 5 minutes. Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Soup Categories: Soups/stews, Vegetarian Yield: 6 servings 2 tb Vegetable oil 1 ts Basil 2 ea Garlic cloves, minced 1/2 ts Spanish Paprika 1 lg Onion, chopped finely 1/2 ts Cumin 2 ea Celery stalks, diced 1 ts Oregano 1 ea Carrot, sliced 10 c Stock 1 ea Potato, diced 3 ea Tomatoes, chopped 4 tb Tamari 1 1/2 c Red lentils In a large pot, heat the oil over medium heat & add the garlic & onions. Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for another 5 minutes. Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil, reduce heat & cook for 1 hour. Stir frequently. The lentils should puree, cook for longer if they need to puree more to thicken the soup. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Stuffed Peppers Categories: Ethnic, Vegetarian Yield: 4 servings 2/3 c Red lentils 1 1 inch piece ginger, grated 4 tb Vegetable oil 1 tb Ground coriander 4 md Green bell peppers 1 1/4 c Water 1 ts Cumin seeds Salt & pepper 2 Onions, chopped 2 tb Chopped cilantro 2 Green chilies Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes. Linda Fraser, "Curries & Indian Foods" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil-Walnut Burgers Categories: Vegetarian Yield: 6 servings 3/4 c Dry lentils 1/2 c Walnuts; finely minced 1 1/2 c Water 1 sm Celery stalk; finely minced 2 ts Cider vinegar 1 ts Salt 1 tb Margarine Freshly ground black pepper 1 c Onion; finely minced 1/2 ts Dry mustard 2 Garlic cloves; crushed 1 tb Dry sherry 10 lg Mushrooms; minced 1/2 c Raw wheat germ This takes about 40 minutes to prepare: you can do "part 1" while "part 2" is cooking, plus about 1 hour to chill, then 15 minutes to cook. Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of participants. Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour. The Burgers: 1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually). 2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem. 3. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also. Mollie Katzen, "Moosewood Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentils with Zucchini Categories: Vegetarian, India Yield: 4 servings 1/2 c Lentils 1 ea Green chili, chopped 2 1/2 c Water 1 sm Zucchini, chopped 1/2 ts Turmeric Salt 3 tb Ghee 1/2 ts Garam masala 2 ea Garlic cloves, chopped 1 ts Cumin seeds 1 sl 1/2" piece ginger Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes. In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lesleigh's Whole Grain Batter Bread Categories: Breads, Vegetarian Yield: 12 servings 1 c Rice or soy milk * 6 tb Water 1/4 c Sugar 1/3 c Uncooked oatmeal 1/4 c Maple syrup 1/4 c Wheateena cereal; cooked in 4 ts Salt (uh, is this right? KM) 1 c -Water, and cooled 1 c Water 2 c Whole wheat flour 6 ts Yeast 3 c All purpose flour 3 ts Egg replacer NOTE on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk) Simply mix all ingredients until all is blended.Dough will be very sticky.Divide evenly into 2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it's a pretty dense bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375 degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food! FROM: L HERSHKOWITZ (BDBG15B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lettuce Salad Categories: Salads, Appetizers, Ethnic, Vegetarian Yield: 4 servings 1 ea Lettuce 1/2 ts Salt A few spring onions 1 pn Black pepper 3 tb Olive oil 1/2 ts Basil 1 tb White vinegar 1/2 ts Chopped garlic Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the ingredients in a bowl. Add lettuce leaves & turn them gently so that all the leaves become coated with the dressing. Jack Santa Maria, Greek Vegetarian Cookery ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Vegetable Stock Categories: Soups/stews, Vegetarian Yield: 1 servings 1 Onion 1 Carrot 2 Garlic cloves 1 Bouquet garni 1 Celery stalk Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered, for about 1 hour, then strain. Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added. Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lima Bean Soup Categories: Soups/stews, Vegetarian, Beans Yield: 6 servings 1 lb Frozen lima beans 1 ds Basil 3 1/2 c Sliced carrots 1 ds Black pepper 3 tb Olive oil 1 ds Cayenne 5 ea Green onions, finely chopped 3/4 c Soy sauce 5 c Chopped mushrooms Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water. Heat oil in a skillet & saute green onions & mushrooms until tender. Add spices & saute for a further 1 minute. Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables) Categories: Vegetarian, Thai, Sauces Yield: 2 servings 1/2 c Coconut Milk 1 1/2 sm Cucumbers 3/16 c Brown bean sauce (dao jiow) 1 1/2 sl Green cabbage 1/4 lb Mixed vegetables 3 Green beans 1 tb Palm sugar 1 1/2 lb Shallots 1 tb Tamarind liquid Notes: For the mixed veg I use things like water chestnuts, green beans, cauliflower etc etc. The original recipe had pork and shrimp but I changed it, and it works fine :-) Preparation: Slice the shallots lengthways Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inc wedges 1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and it's oil glistens on the surface (about 6-8 mins) 2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste. 3. When the coconut milk is ready add the shallot paste and stir well. Add all the vegetables except the cucumbers, cabbage,green beans and the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet. 5. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature. Shared by Kaz Glover ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lucknawi Dal Categories: Ethnic, Vegetarian Yield: 6 servings 2 c Pink lentils 1 ts Cumin seeds 1 1/2 qt Water 1 lg Onion, chopped Salt 6 ea Garlic cloves, crushed 1 ts Turmeric 1 ea 1" piece ginger, chopped 1 ts Tamarind paste 1/2 ts Dried red chilies 1/4 c Oil Wash lentils & boil in water with salt, turmeric & tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ma Po Categories: Vegetarian, Chinese Yield: 6 servings 1/2 c Vegetable broth 3 ea Garlic cloves, minced 1/3 c Hoisin sauce 1 lb Firm tofu, cut to 1/2" cubes 1 tb Rice wine/dry sherry 2 c Mung bean sprouts 1/3 c Ketchup 1 tb Cornstarch mixed with 2 1/2 ts Hot sauce -- tablespoons water 1 tb Sesame oil 2 ea Green onions, slivered 1 tb Vegetable oil In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions. Madhur Jaffrey, "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mabo Dhofu Categories: Vegetarian, Japanese Yield: 2 servings 1 tb Vegetable oil 2 1/2 ts Soy sauce 1 1/2 ts Sesame oil 1/2 ts Salt 1 ea Garlic clove, crushed 1 ds 7-spice red pepper+ 1/4 c Minced leeks* 1 1/2 ts Tomato ketchup 1/2 ts Minced red peppers 1 pk Extra firm silken tofu 4 md Mushrooms, sliced 2 ts Cornstarch 1/2 c Water 2 tb Water 1 1/2 ts Sake (optional)# 1 tb Minced scallions Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions. * Or use minced scallions or onions # I substituted a sherry + I used 1/4 ts of crushed chilies Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Mushroom Salad Categories: Salads, Appetizers Yield: 4 servings 1 lb Fresh mushroom 1/2 c Red pepper strips 1 c White vinegar 1/3 c Olive oil 2 c Water 1 ts Oregano leaves, crushed 1/2 c Sliced carrots 3/4 ts Salt 1/2 c Diced celery 1/4 ts Garlic powder 1/2 c Green peppers strips 1/4 ts Black pepper Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving. Lucinda Hollace Berry, "300 Sensational Salads" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mark's Carrot Cake Categories: Cakes, Vegetarian Yield: 1 servings 1 c All purpose flour 3/4 c Vegetable oil 1 ts Baking soda 1 c White sugar 2 ts Baking powder 2 c Grated carrots 1 ts Cinnamon powder 1/2 c Chopped walnuts 1/2 ts Salt Sift & mix the flour, baking soda, baking powder, cinnamon & salt. Add the oil & sugar. Mix well. Stir in the carrots & walnuts. Enusre that all is well mixed. Transfer to a greased cake tin approx. 20 cm X 20 cm. Bake at 350F for about an hour or until a knife inserted in the centre of the cake comes out clean. Cool for a few minutes on a wire rack. Turn out & let cool completely. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mark's Fabulous Vinaigrette Salad Dressing Categories: Sauces, Salads, Vegetarian, Dressings Yield: 1 servings 1 c Extra Virgin olive oil 2 ts Tarragon 1/2 c Malt vinegar 1 ts Dillweed 1 lg Garlic clove, crushed Salt & pepper 1/4 ts Dijon mustard Combine all ingredients in a salad bottle. Shake well. If keeping in the fridge, remember to warm up to room temperature about an hour before serving. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mark's Very Own Fried Rice Categories: Rice/grains, Vegetarian Yield: 4 servings 4 c Cooked rice 1/2 c Frozen corn &/or peas 1 lg Onion, finely chopped 1 ea 3" piece ginger root, sliced 2 ea Garlic cloves, minced 1/2 ts Chili pieces 1 lg Carrot, scrubbed & diced Soy sauce 1 md Green pepper, diced Salt & pepper, to taste Ensure that the rice has been cooked ahead of time & is well cooled. Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes. Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few seconds. Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt & pepper. Serve when heated through. This goes great with spicy tofu dishes or works well on its own as a main dish in its own right. If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter. For a variation, I sometimes toss in a few strips of tofu just before adding the spices. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Masala Dal Categories: Ethnic, Vegetarian Yield: 4 servings 1 1/2 c Yellow split peas 1 ts Cumin seeds 1/3 ts Turmeric 1 1/2 c Finely chopped onions 2 ts Salt 1/4 ts Red pepper 1/2 c Ghee 2 tb Chopped coriander leaves Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside. When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice & bread. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Masalewali Alu Mattar Khumben Categories: Vegetarian, Mideast, India Yield: 6 servings 1/4 c Ghee 1/4 ts Dried red chilies 1 lg Onion, sliced 2 lb Potatoes, cubed 4 ea Garlic cloves, chopped Salt 1 ea 1" piece ginger, chopped 1/2 c Water 1 tb Garam masala 2 lb Mushrooms, halved 1 ts Turmeric 1 c Peas, fresh or frozen Heat ghee in large pot. Add onion & garlic & fry till browned. Stir in ginger & fry for 2 minutes. Add garam masala, turmeric & chili, stirring for a minute. Stir in potatoes, salt & water. Mix well, bring to a boil & simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms & peas & stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat & cook till 3/4 of water has evaporated. Stirring constantly. Serve with dal. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Masar Dal Categories: Ethnic, Vegetarian Yield: 4 servings 1 1/2 c Pink lentils 5 tb Ghee 3/4 ts Turmeric 6 lg Garlic cloves 2 ts Salt Wash lentils. Place in a deep pot with the turmeric & 5 cups of water. Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simemr the puree till pi[ping hot. Heat the ghee in a skillet. When hot, add garlic slices & fry till they start to turn brown. Pour this over the lentil puree. Stir to mix & serve. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maya's Potatoes Categories: Ethnic, Vegetables Yield: 6 servings 8 md Potatoes 1/4 ts Black onion seeds Oil for deep frying 1/4 ts Black mustard seeds 1 ea Onion, coarsely chopped 1 ea Bay leaf 4 ea Garlic cloves, pressed 3 ea Dried red peppers 6 tb Oil 1/2 ts Turmeric 1 pn Asafetida 2 md Tomatoes, chopped 7 ea Fenugreek seeds 1 pn Sugar 1/2 ts Fennel seeds 1 1/2 ts Salt Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use. Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mediterranean Salad Categories: Salads Yield: 1 servings 2 c French or Italian bread; 1/3 c Red pepper; 1/2 inch pieces -preferably day old 1/2 c Green onions; thinly sliced -cut in 2 inch cubes 4 c Parsley leaves 1 tb Olive oil -coarsely chopped 1 c English cucumber 2 md Tomatoes; cut in 1/2 " cubes -in 1/2 inch cubes ----------------------------------DRESSING---------------------------------- 2 tb Lemon juice 1 ts Cinnamon, ground 3/4 ts -Salt 1/4 ts Allspice, ground 1 lg Garlic cloves;finely chopped 9 tb Olive oil; extra virgin 1/2 ts -pepper, black, ground ""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste." Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note). David Wood "The David Wood Food Book" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Middle Eastern Carrot Salad Categories: Salads, Mideast Yield: 4 servings 4 c Grated carrots 1/4 ts Salt 3 tb Fresh lemon juice 2 ts Chopped fresh mint 3 tb Vegetable oil 1 tb Chopped fresh parsley 1/2 ts Ground coriander 1 ts Sugar or maple syrup Mix all ingredients together & chill at least one hour before serving. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Categories: Vegetarian Yield: 6 servings ------------------------RICE AND CHICK PEA STUFFING------------------------ 1 1/2 c Chopped spring onions 1 c Chopped, peeled tomatoes 1/4 c Olive oil 1/2 ts Ground allspice 1 c Long grain rice Salt 1 c Canned chickpeas; drained Freshly ground black pepper 1/2 c Finely chopped parsley ---------------------------------TO FINISH--------------------------------- 24 Cabbage leaves 1 ts Dried mint 3 Garlic cloves 1/4 c Lemon juice 1 ts Salt 1/2 c Olive oil Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste. Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander. Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves. Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients. Crush garlic with salt and blend in crumbled, crushed mint and lemon juice. Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly. Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold. Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millet and Turnip "Mashed Potatoes" Categories: Vegetarian Yield: 8 servings --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 4 c Millet 1 1/2 ts Salt 6 c Water 4 c Diced turnips Wash millet and drain with a fine mesh strainer until water comes clean. Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking. Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy. Total calories per serving: 207 Fat: 2 grams From the Vegetarian Journal Nov/Dec 1992,page 7 From: Susan Grabowski ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millet Loaf Categories: Vegetarian Yield: 6 servings 3 c Millet 1/2 ts Oregano 6 c Water 1/2 ts Basil 2 tb Oil 1/2 ts Salt 3 ea Onions, diced 2 tb Tahini 2 ea Green bell peppers, diced 1/4 c Wheat germ 2 ea Celery stalks, diced 2 c Tomato sauce 4 ea Garlic cloves, chopped 3 tb Nutritional yeast 1 ts Garlic powder Preheat oven to 350F. Bring water to a boil & add the millet. Cook over medium heat for 25 minutes or till the water is absorbed. Heat oil in a skillet over medium-high heat. Add onions, peppers, celery & fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further 2 minutes. Mix into the millet. Add tahini & wheat germ & half the tomato sauce. Mix well & season to taste. Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle yeast on top & bake for 30 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millet Muffins Categories: Breads, Vegetarian Yield: 12 servings 1 1/2 c Millet flour 1/4 ts Orange flavoring 1/2 c Soy flour 1 c Water or orange juice 1 tb Baking powder 1/4 c Vegetable oil 1/2 ts Salt (optional) 1/4 c Rice syrup or honey Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this.) Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done. This recipe comes from Arrowhead Mills Posted by: kupstas@cs.unc.edu (Eileen Kupstas) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millet-Cauliflower Soup Categories: Soups/stews, Vegetarian Yield: 16 servings 2 tb Oil, plus oil for sauteing 2 tb Dry vegetable soup base 1/2 c Millet 1/2 ts Basil 1 1/2 c Water 1/2 ts Mint 3 Celery stalks; chopped 1/2 ts Chervil 1 Green pepper; chopped 1/2 ts Thyme 1 sm Onion; chopped 1/2 ts Ground celery seed 2 Garlic cloves; chopped 2 tb White miso 1 lg Carrot; grated or chopped 3/4 c Raw cashews 6 c Water 1 c Water 1 md Head of cauliflower 1/2 c Nutritional yeast -- very coarsely chopped Salt; to taste 1 Bay leaf Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like. Makes 2 quarts Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miso Barbequed Tofu Categories: Vegetarian, Japanese Yield: 4 servings 1 tb Arrowroot powder 1 tb Brown sugar -OR- cornstarch 4 Atsu age cakes 1/2 c Water 12 sm Japanese eggplants 1/4 c Barley miso 8 Whole shiitake mushrooms 1/2 c Mirin --(fresh, not dried) 1/4 c Plum sauce 1 bn Whole green onions In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool. Slice each eggplant in half lengthwise and trim ends from green onions. Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside. Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp. While tofu grills, place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork. Serve with extra sauce. Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol: 0 mg Grams of Fiber: 6 Source: Delicious! Magazine, July/August 1993 Typos provided by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miso Sauce for Pasta Categories: Pasta, Vegetarian, Sauces Yield: 1 servings 2 tb Safflower oil 1/4 c Yellow miso 8 ea Scallions, finely chopped 1 c Vegetable stock, warmed 2 ea Garlic cloves, minced 4 tb Chopped fresh parsley In a medium skillet, heat oil. Add scallions & garlic & saute for 3 minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock stirring well all the time. Add more liquid if you want a thinner sauce. "Vegetarian Times, April 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Vegetable Cutlets Categories: Vegetables, India Yield: 12 servings 1 c Cauliflower florets 3 tb Sunflower seeds 1 c Potatoes, diced & peeled 1 1/2 ts Salt 1 c Green peas, frozen or fresh 1/4 ts Black pepper 1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric 1 c Finely shredded carrots 1 ts Garam masala 1/2 c Finely shredded beets 3/4 c Soy milk 1/4 c Finely chopped celery 2 tb Cornstarch 2 ea Hot green chilies, quartered 2 tb Whole wheat flour 2/3 c Cooked chick peas 2/3 c White poppy seeds 3 tb Almonds Ghee for shallow frying 3 tb Walnuts Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mjaddra (Lentils with Rice) Categories: Vegetarian, Ethnic, Rice/grains Yield: 4 servings 2 c Lentils 1 tb Salt 3/4 c Uncooked rice 1/4 ts Cumin 2 md Onions; chopped 1/2 ts Allspice or bhar 1/2 c Olive oil Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad. That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon. Bhar, btw, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it." I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out. I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine. Food For The Vegetarian - Traditional Lebanese Recipes From: bobp@msi.com (Bob Pitha) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mjeddrah Categories: Vegetarian Yield: 4 servings 1 1/2 c Lentils, washed 2 lg Onions, coarsely chopped 4 c Water 1/2 ts Salt 3 tb Olive oil 3/4 c Brown rice Bring lentils & water to a boil. Reduce heat, cover & simmer for 25 minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions are transulcent. Heat remaining oil in another skillet & saute the rice for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till the lentils & rice are render, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally. Serve with a green salad. Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Marble Cake Categories: Cakes, Vegetarian Yield: 8 servings 1/2 c Honey, or other sweetener 1 lb Firm tofu, cut into chunks 1/2 c Warm water 2 ts Vanilla 1/4 c Canola oil 1/4 c Chocolate glaze, see recipe 2 tb Tahini 1/2 c Graham cracker crumbs 1 tb Coffee substitute Pre-heat oven to 350F. Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy. Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs. Bake for 20 to 25 minutes. "Vegetarian Times", April 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Chopped Liver Categories: Spreads, Vegetarian Yield: 12 servings 1 c Dried Lentils; - and turning brown - cooked until soft, drain. 2 Garlic cloves (or more) 1 lb Green beans - (saute with the onions) - boiled or steamed until 1/4 c Unsweetened peanut butter - cooked, but not mushy - (like Laura Scudders) 1/4 c Peanuts (or more) - optional 1/2 c Chopped walnuts Salt & pepper to taste 2 c Diced onions; sauteed in oil Spike seasoning - until very soft - (if you have it) Blend it all in the food processor until smooth. I do everything separately, then mix it all together because my food processor is not big enough to do it all at once. Serve as a sandwich spread, or on crackers. This recipe makes *a lot*. I think it freezes well, just stir well after it thaws, and make sure the lentils and green beans are well drained. Serve with crackers or make sandwiches with it. This recipe makes quite a lot of spread. From: tracy@telesoft.com (Tracy E. Childs @tesla) @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Fish Buddhist Categories: Vegetarian, Ethnic Yield: 1 servings 1 lg Potato; cooked, peeled 10 Wood ears; soaked to soften, -and sliced 1/4 inch thick - tough ends removed, 2 tb Flour - cut in slivers Peanut oil; for frying 1/2 ts Salt 1 sm Onion; sliced 1/2 ts Sugar 1/2 lb Snow peas 1/3 c Water Sprinkle potatoes with flour and deep-fry until golden. Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry another 10 seconds and add salt, sugar and water. Bring to rapid boil, stirring constantly, and cook until peas are just tender crisp. Add reserved fried potato slices, heat through and serve. Wood ears are a type of mushroom or shelf fungus. When soaked it has a crunchy, gelatinous texture with little taste. If you can't find them, I imagine that you could use the dried mushrooms although they wouldn't give exactly the same effect. A closer substitute would be dried jellyfish, but if you're some- where that sells dried jellyfish, I'm sure that they have wood ears as well... From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle. 101 Productions, San Francisco, 1975. From: Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Whipped Cream Categories: Vegetarian Yield: 1 servings 1 lb Fresh tofu 3 tb Almond buter or sesame 3 tb Natural syrup -tahini 1/2 ts Vanilla extract or flavoring Soymilk (add as needed) -of choice Bill tofu in water for 10 minutes. Drain the tofu and let it cool. Blend the tofu and the rest of the ingredients into a blender or food processor until smooth. If the "whipped cream" is too thick, add soymlk sparingly. Chill at least 1 hour before serving. Makes 1 cup. DEEANNE at 14:51 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Momo Sauce Categories: Appetizers, Sauces, Vegetarian, India Yield: 18 servings 2 tb Ghee 1 c Water 1 ts Minced ginger 1/2 ts White vinegar 1 ts Minced garlic 1 ts Soy sauce 1/2 c Diced onion 1/4 ts Salt 1/2 ts Garam masala 1/4 ts Pepper 1/8 ts Turmeric Green onions, chopped 1/2 ts Chili powder 2 ea Sprigs cilantro, chopped 1 c Diced tomatoes Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute. Add garam masala, turmeric & chili powder. Stir-fry for 30 seconds. Add tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro. Serve hot. Adapted from Betty Jung, "The Kopan Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Momo Wrapprs Categories: Ethnic, Appetizers, Vegetarian Yield: 18 servings 2 1/2 c Flour 1 pn Salt 1/4 ts Baking powder 3/4 c Water Pour flour in a mound on the counter. Make a whole in the centre. Sprinkle in salt & baking powder. Add 1/2 the water & with your hand, mix the water & the flour. Add the rest of the water & continue to work until the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30 minutes. Knead dough on well floured surface. Roll into a long sausage shape about 1" in diameter. Cut into pieces 1" wide. Dust with flour & flatten each piece into a round. Roll each round with your hands until you have a perfect circle of 3" to 3 1/2" & the thickness of a coin. Fill with the filling of your choice. Betty Jung, "The Kopan Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moo Shu Vegetables with Chinese Pancakes Categories: Vegetarian, Vegetables, Pancakes, Breakfast, Chinese Yield: 2 servings 2 ts Roasted sesame seed oil 4 oz Reduced-fat tofu; crumbled 2 Green onions; thinly sliced 2 ts Fresh ginger, peeled, grated 2 c Bok choy, thinly sliced 1 Garlic clove; minced 1/2 Red bell pepper 1 tb Tamari or soy sauce -- thinly sliced Hoisin sauce 1 Carrot; thinly sliced 6 Frozen Chinese pancakes 1/2 c Mushrooms, thinly sliced -OR- whole wheat crepes 1/2 c Mung bean sprouts -- (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: More Ginger Snaps Categories: Cookies, Vegetarian Yield: 1 servings 3/4 c Shortening 1 ts Cinnamon 1 c Brown sugar 1 ts Ginger 1/4 c Molasses 1/2 ts Salt 1/4 c Water 2 1/2 c Flour 2 ts Baking soda Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack. Makes 36. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Stew with Couscous Categories: Vegetarian, Moroccan, Soups/stews Yield: 4 servings ------------------------------------STEW------------------------------------ 1 tb Vegetable oil 3 Cloves, whole 1 1/2 c Chopped onion 2 c Sliced carrots 2 Garlic cloves; minced 2 c Cubed butternut squash 3/4 ts Salt; divided 2 c Chickpeas, cooked or canned 1 ts Cinnamon, ground -(drained and rinsed) 1/2 ts Ginger, ground 1 1/2 c Cubed sweet potato 1/2 ts Tumeric, ground 1/2 c Raisins 1/4 ts Nutmeg, ground 1/3 c Chopped dried apricots 1/4 ts Red pepper, ground 3 tb Brown sugar, packed 2 c -Water ----------------------------------COUSCOUS---------------------------------- 1 c Couscous 1 3/4 c -Water ----------------------------------TOPPING---------------------------------- 1/3 c Chopped blanched almonds For the stew: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. For the couscous: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds. Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moussaka with Rice Categories: Ethnic, Vegetarian, Rice/grains Yield: 4 servings 1 c Rice 1 c Olive oil 1 lg Eggplant 2 tb Ghee Salt 2 tb Flour 2 lg Potatoes 2 1/2 c Soya Milk 14 oz Can tomatoes 1 pn Nutmeg 4 ea Garlic cloves, chopped Salt & pepper 1 ea Onion, chopped 1 ts Allspice 1 pn Pepper Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Muffuletta Bread Categories: Breads, Ethnic Yield: 1 servings 1 c Warm water (110F) 1 1/2 ts Salt 1 tb Sugar 2 tb Vegetable shortening 1 tb Active dry yeast 1 ea Sesame seeds 3 c Bread flour In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf. Posted by Rich Harper in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mung Dahl Categories: Ethnic, Vegetarian Yield: 6 servings 1 1/2 c Mung dahl, split 1 1/2 ts Salt 2 ea Garlic cloves, peeled 1 1/2 tb Lemon juice 2 sl Fresh ginger, peeled 3 tb Ghee 1 tb Cilantro 1 pn Asafetida 1 tb Tumeric 1 ts Whole cumin seeds 1/2 ts Cayenne, optional Lemon wedges Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a boil. Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2 hours. Stir occasionally. When cooked, add salt & lemon juice. In a skillet, heat ghee til lhot. Add asafetida & a few seconds later, add the cumin. When the cumin seeds darken, remove from heat & add to the cooked dahl & serve. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mung Dal with Black Mustard Seeds Categories: Ethnic, Vegetarian Yield: 4 servings 1 c Yellow split mung beans 1/2 ts Black mustard seeds 1/4 ts Turmeric 1 ea Green chilies, seeded & 1/2 ts Grated fresh ginger -- shredded OR 1 ts Salt -- 1/4 ts black pepper 2 ts Lemon juice 2 tb Chopped coriander leaves 3 tb Ghee Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till piping hot. Stir in the lemon juice & salt. Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to turn grey. When they stop sputtering, add the chili. Stir rapidly for a monent & then turn off the heat. Pour over the puree & fold in the chopped coriander. This dal is excellent with almost every vegetable. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom & Sweet Pepper Quiche Categories: Vegetarian Yield: 7 servings 2 ts Olive oil 2 ea Garlic cloves, minced 1 md Onion, chopped 2 lb Medium-firm tofu 1 md Green pepper, chopped 2 tb Nutritional yeast 2 1/2 c Sliced mushrooms 1 ts Salt Heat oil in a medium sized skillet & saute vegetables & garlic till limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt. Pre-heat oven to 350F. Spread tofu mixture evenly into a 9 1/2" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown. Garnish with tomatoes. "Vegetarian Times" March, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom and Tomato Sauce Categories: Italian, Vegetarian, Sauces Yield: 4 servings 1/4 c Olive oil 1 ts Marjoram 4 ea Garlic cloves, crushed 1 lb Sliced mushrooms 1 ea Handful fresh parsley, 2 c Canned plum tomatoes -- finely chopped Salt & pepper Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken. Serve over 1lb pasta. Paolo Gavin, "Italian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom and Sweet Pepper Quiche Categories: Vegetarian, Ethnic Yield: 6 servings 2 ts Olive oil, (or 2 Cloves garlic, minced 1/4 c White Grape Juice) 2 lb Medium-firm tofu 1 md Onion, chopped 2 tb Nutritional yeast, optional 1 md Green pepper, chopped 1 ts Salt, optional 2 1/2 c Sliced mushrooms Sliced tomatoes for garnish Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired. Preheat oven to 350 degrees (325 if using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8. Variation: If you prefer quiche with a crust, use your favorite single pie crust recipe. From _Vegetarian Times_, March, 1992 A.BROADDUS [Alice in Hou] at 10:19 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Spread Categories: Vegetarian, Appetizers Yield: 4 servings 3 ts -to 1/2 ts Dried leaf oregano 2 tb Olive oil 1/2 ts Salt 1 c Coarsely chopped leeks Freshly ground black pepper -(white part only) 1 tb -to 1 lg Garlic clove 2 tb Freshly squeezed lemon juice - peeled and finely chopped 1/4 ts Prepared horseradish; -OR- 3/4 lb Mushrooms; wiped clean 1/2 ts -Prepared mustard - and coarsely chopped In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes. Puree in a blender or food processor and stir in lemon juice and horseradish to taste. Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings. Makes 1-1/4 cups Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Satay (Satay Het Hom) Categories: Thai, Vegetarian, Appetizers Yield: 3 servings 8 oz Presoaked Chinese mushrooms --------------------------------THE MARINADE-------------------------------- 1 ts Finely chopped galangal 1 tb Light soy sauce 1 ts Finely chopped lemon grass 2 tb Sugar 1 ts Kaffir lime leaf 1 ts Powdered coriander seed --(finely chopped) 1 ts Ground cumin 2 Coriander roots 1 ts Salt 4 sm Garlic cloves 2 tb Oil -- coarsely chopped 1/2 c Coconut milk 1/2 ts Curry powder ------------------------------THE PEANUT SAUCE------------------------------ 1 tb Oil 1/4 ts Salt 1 tb Red curry paste 1 tb Lemon juice 1 c Coconut milk 3 tb Ground roast peanuts 2 tb Sugar Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms with Tarragon Categories: Appetizers, Vegetarian Yield: 4 servings 3 c Mushrooms 1 tb Tarragon 1 ea Clove garlic 1/2 ts Soy sauce 1 ts Oil Salt to taste Saute mushrooms & garlic in oil till soft. Stir in the remaining ingredients & serve. Posted by Mark Satterly in Intercook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms & Tofu in Wine Categories: Vegetables Yield: 4 servings 1 tb Safflower oil 1/4 c Tamari 2 ea Garlic cloves, minced 1/2 ts Grated ginger 1 lg Onion, chopped 2 ts Sesame oil 1 1/2 lb Mushrooms, sliced 1 1/2 tb Cornstarch 1/2 md Green bell pepper, diced 2 ea Cakes tofu, grated 1/2 c Dry white wine Crushed almonds Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone. Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms with Wild Rice (Lf) Categories: Low-cal, Vegetarian, Rice/grains Yield: 4 servings ------------------------------------RICE------------------------------------ 1 c Wild rice 1 tb Low-sodium soy sauce 3 c Water ---------------------------------MUSHROOMS--------------------------------- 1 md Yellow onion; chopped 1/4 c Enoki mushrooms, trimmed 2 Celery stalks; chopped 12 Snow peas; quartered 1/4 c Water 1/2 Red bell pepper; diced 1/2 lb White button mushrooms 2 tb Low sodium soy sauce -- sliced (about 2-1/2 cups) 1/2 ts Dried sage 8 Fresh shitake mushrooms, 1/4 ts Poultry seasoning -- chopped Fresh ground pepper to taste 1/2 c Oyster mushrooms, chopped --------------------------------PER SERVING-------------------------------- 152 x *cals 31 x *gm carbo 6 x *gm protein 829 x *mg sodium 1/8 x *gm fat 3 x *gm fiber Rice: place rice, water, soy sauce and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour. Set aside. Mushrooms: Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add buttom, shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes. A.ENGLISH [Al & Diane] at 21:48 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: N.y.cima Roll Categories: Vegetarian Yield: 4 servings 1 1/2 lb Firm tofu 1 ts Dried marjoram 1 tb Oil 1 ts Dried thyme 3 tb Arrowroot 1 tb Minced garlic 1 ts Salt 1/2 ts Black pepper 1/4 ts White pepper 2 1/2 c Cima mix (see below) 1 tb Agar flakes ----------------------------------CIMA MIX---------------------------------- 1/2 c Finely chopped onions 2 ts Salt 2 tb Olive oil 1 1/2 c Water 1 c Whole wheat bread crumbs 1 c Chopped spinach, packed 1/4 lb Ground seitan 1/4 c Chopped roasted red pepper 1/4 lb Fine soy grits 1/2 c Pistachios 1/4 lb Hand crushed frim tofu 1 c Green peas 1/3 c Nutritional yeast 1 tb Agar flakes 2 ts Dried marjoram 1/2 c Gluten flour 2 ts Dried thyme 2 tb Liquid lecithin Rinse tofu and pat dry. Cube and puree in food processor with all ingredients except cima mix. Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12" by 28" piece of plastic wrap and roll around the cima log. Smooth out the seam. Steam 30 minutes, let cool 10 minutes, slice and serve. Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don't, it will slip and come unrolled. It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess. This shouldn't be a problem, but for a broke person cooking for nine @someone else's apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh) CIMA MIX: (makes 4 1/2C Bro Ron suggests using the extra for 'meatballs' or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet.) Saute onions in oil until translucent. Remove from heat. Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts. In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg mixture, then stir in flour/agar mixture. (from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nam Prik Curry Noodles (Kanom Jin Nam Prik) Categories: Thai, Vegetarian, Pasta Yield: 3 servings -------------------------THE NOODLES AND VEGETABLES------------------------- 8 oz White longxu noodles - (water spinach) 4 oz Long beans; finely chopped -- roughly chopped 4 oz Morning glory 1 1/4 c Bean sprouts -------------------------------NAM PRIK SAUCE------------------------------- 10 Shallots 1 1/4 c Coconut milk -- finely sliced into rings 2 tb Light soy sauce 5 Garlic cloves 1 tb Sugar -- finely chopped 1 tb Tamarind juice 1/2 c Dried split moong beans 1 tb Lemon juice -- soaked in water for 6 hrs 1/2 ts Chili powder 2 Coriander roots 1 Kaffir lime; cut in half 1 tb Red curry paste 1 c -Water ------------------------------FRIED DRY CHILIS------------------------------ 2 lg Dried red chilis Oil; (reserved from above) -- coarsley chopped Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis. Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish. FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn into a small serving bowl. Serves three. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Never Fail Wholewheat Bread Categories: Breads Yield: 1 servings 13 c Wholewheat Flour 2 tb Dry yeast 1/4 c Molasses 2 ts Sugar 3 tb Salt 3 1/2 c Lukewarm water 3 tb Vegetable oil Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes. Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled. Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Potatoes with Peas & Coriander Categories: Vegetarian, India Yield: 4 servings 8 sm New potatoes 1 ts Salt 1/4 c Ghee 1 ts Garam masala 1 ts Cumin seeds 1 tb Coriander seeds 1/2 ts Turmeric 1/4 c Lemon juice 1 1/2 ts Fresh ginger, minced 6 tb Water 2 sm Red chilies, chopped 1/2 c Frozen/fresh peas 1 c Fresh coriander Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, "Ginger East to West" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Knead Italian Whole Wheat Bread Categories: Breads, Italian Yield: 1 servings 1 tb Dry yeast 2 tb Vegetable oil 1 c Warm water 3 c Whole wheat flour 1 ts Salt Cornmeal In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Meat Burgers-In-A-Hurry Categories: Vegetarian Yield: 4 servings 1 lb Firm tofu; mashed 1/2 ts Salt 1 c Quick rolled oats 1/2 ts Basil 1/2 c Wheat germ 1/2 ts Oregano 1 Onion (optional) 1/2 ts Garlic powder -finely minced 1/8 ts Black pepper 2 tb Onion powder Vegetable oil; for frying 2 tb Soy sauce Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard. [This recipe came from the North American Vegetarian Society, PO Box 72, Dolgeville, N.Y. 13329 USA. They publish "Vegetarian Voice" quarterly.] From: tshapin@orion.oac.uci.edu (Ted Shapin) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nondairy Avocado "Sour Cream" Categories: Sauces, Dips, Vegetarian Yield: 6 servings 1 Ripe avocado; peeled, pitted 6 tb Water 10 1/2 oz Extra firm silken tofu 2 ts Chopped dill weed 2 tb Nutritional yeast 1 tb Chopped chives 2 ts Tamari sauce 1 tb Chopped garlic chives 1/2 Lemon; juiced In a blender combine all ingredients except dill, chives, and garlic chives, and process until smooth. Stir in herbs and serve. "Great on top of potatoes or with raw vegetables, vegetable burritos, tacos, or scrambled tofu - anywhere you might use sour cream." Source: Liz Lugan - Clawson, Michigan The Herb Companion - February/March 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles with Vegetable and Curry Sauce (Gueyteow Pak) Categories: Thai, Vegetarian, Sauces, Pasta Yield: 2 servings 4 oz Fresh white sen yai noodles 1 tb Red curry paste 1/2 c Beansprouts 1 ts Curry powder 1 sm Bundle long beans 1/2 ts Sugar -- chopped into 1" lengths 1 tb Tamarind juice 1 md Broccoli stem 1 tb Roast peanuts, crushed -- sliced lengthwise 1 Shallot; finely chopped 1 c Coconut milk ---------------------------------TO GARNISH--------------------------------- Potato rounds -- deep-fried until golden -- extra-finely sliced -- brown and set aside This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nori Rolls Categories: Vegetarian, Low-cal, Japanese Yield: 4 servings 2 c Cooked brown rice 1/2 tb Soy "mayonnaise" 1/2 c Mung bean sprouts 2 ts Lemon juice 1/2 c Grated carrot 3 Freshly chopped umeboshi 1/2 c Cucumber, finely diced -plums 1/4 c Daikon radish 1 ts Dill weed 2 tb Fresh parsley 4 Sheets toasted nori 1 tb Tamari Mix all but the nori sheets together. Let the mixture sit one or more hours to absorb the flavors. Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of toasted nori. Roll tightly and cut into five slices. Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation DEEANNE [EatMoVeggies] at 19:14 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North Indian Stuffed Eggplant Categories: India, Vegetarian Yield: 4 servings 2 md Eggplants 1/4 ts Ground cloves 4 c Potatoes, cubed 1 tb Minced ginger 8 oz Soya cheese, 2 ea Garlic cloves, minced 2 tb Vegetable oil 2 md Carrots, diced 2 c Chopped onions 1 lg Green bell pepper, diced 2 ts Ground cumin seeds 1 c Green peas 1 tb Ground coriander seeds 1 ea Tomato, diced 1 ts Turmeric 2 tb Fresh lemon juice 1/2 ts Hot red pepper Seasme seeds Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan. Cover & bake at 375F for 30 to 40 minutes till tender. Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice. Combine sauteed vegetables & potato mixture. Mash eggplant pulp & push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered. Adapted from "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutritional Yeast "Cheese" Sauce Categories: Vegetarian, Sauces Yield: 1 servings 1/2 c Nutritional yeast flakes 2 c Water 1/2 c Flour 1/4 c Margarine 2 ts Salt 1/2 ts Garlic powder Mix dry ingredients in a saucepan; add water nd cook over medium heat, whisking, until it thickens and bubles. Cook 1 minute. Remove from heat and add margarine. A dash of red food coloring or a dash of saffron will give it a more traditional color. This is a great replacement for Cheez Whiz and other stretchy, melty cheese sauces. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutritional Yeast Parmesan Categories: Vegetarian Yield: 1 servings 1/4 c Nutritional yeast flakes 1/4 ts Salt 1/4 c Sesame seeds Grind all ingredients in food processor or blender until completely milled. Store in glass jar in refrigerator for months. Use over spaghetti, sprinkled over salads, or in any recipe where you would use parmesan cheese. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Rice Pate Categories: Appetizers, Vegetarian, Rice/grains Yield: 12 servings --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1/3 c Raw brown rice 1/2 c Finely chopped parsley 2 tb Butter 1/4 c Wheat germ 2 c Sliced mushrooms 1 ts Dried sage 1 c Grated zucchini 1 ts Dried basil 1/2 c Grated onion 1/2 ts Dried thyme 1 lg Chopped garlic clove 1/4 ts Freshly ground pepper 1 Egg Lettuce leaves 1 3/4 c Finely ground walnuts, Sour pickles Peanuts, or cashews 1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra in a Savoury Sauce Categories: Vegetarian, Sauces Yield: 4 servings 1 md Onion, thinly sliced 1/4 ts Turmeric 2 tb Vegetable oil 2 tb Ground almond 3 ea Garlic cloves, minced 1 ea Tomato, chopped 1 tb Grated ginger 10 ea Okra, cut into 3/4" disks 1 ts Chopped fresh green chilies 1/4 ts Salt Saute onion in oil, stirring constantly until reddish brown, 10 to 12 minutes. Stir in garlic, ginger, chili, turmeric & almond. Add tomato & cook for a minute. Add okra & mix well. Simmer, covered, for 6 or 7 minutes. Stir in salt. Just before serving, sprinkle cilantro or parsley on top. "Vegetarian Times" October, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra with Tomatoes Categories: Vegetables, India Yield: 4 servings 1 lb Okra, trimmed & sliced 4 ea Green cardamoms 1 lb Tomatoes, peeled, quartered Salt & pepper 1 sm Onion, sliced 1 ts Garam masala 1 oz Margarine 2 tb Chopped coriander leaves 2 tb Oil Melt margarine & oil in a wok & add the cardamoms. Fry for a few seconds then add the onion & salt & pepper to taste. Cook till soft, but do not brown. Add the okra & tomatoes & cook for a few more minutes, stirring frequently. Be careful not to overcook. As soon as the vegetables are cooked, sprinkle on the garam masala & chopped coriander & serve immediately. Bridget Jones, "Wok Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra with Onions Categories: Vegetables, Vegetarian, India Yield: 1 servings 4 md Onions, coarsely chopped 1 ts Ground coriander 5 ea Garlic cloves, coarsely ch. 3 tb Tomato sauce 1 ea Piece of ginger, 2" long 1 lb Fresh young okra 6 tb Ghee 1 ts Salt 1 ts Whole cumin seeds 2 ts Garam masala 2 ts Whole fennel seeds 2 tb Lemon juice 1 ts Ground turmeric Put onion, garlic, ginger & 1/4 cup water into blender & blend till smooth. Heat oil in skillet over medium heat. Add cumin & fennel. After 20 seconds or so, add the paste from the blender & the turmeric. Cook for 20 minutes, stirring frequently. Add the coriander & fry stirring for a minute. Add tomato sauce & cook stirring for 1 minute. Turn off heat. Wash okra & wipe with paper towel. Slice a few pods at a time into 1/4" rounds. Turn the heat to medium again under the skillet. Add the okra, salt, garam masala, lemon juice & 6 tb hot water. When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir every ten minutes or so. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra with Tomatoes and Onions Categories: Ethnic, Vegetables, Vegetarian Yield: 6 servings 2 lb Fresh young okra 1 lb Tomatoes; skinned & sliced 3/4 lb Onion; sliced thickly Salt and black pepper 6 tb Olive oil 1 Lemon (juice only) 3 Garlic cloves; halved Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and saute for a few min. longer. Season to taste with salt and pepper. Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour. Squeeze in the lemon juice and cook for a further 15 min. (If using canned okra, cooking time will be much shorter. Serve hot or cold. If to be served cold, allow to cool in the saucepan before turning out into a serving dish. Recipe from "A Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive Salad Categories: Ethnic, Salads, Appetizers Yield: 2 servings 1 c Black olives 1/4 ts Chili powder 1 c Green olives 1 Garlic clove; crushed 1 Lemon; juice of 1/2 ts Cumin, ground 2 tb Parsley; chopped 2 tb Oil 1 ts Paprika "This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers." In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated. Put in the salad in the fridge to chill before serving. Troth Wells, "The New Internationalist Food Book" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive-Tahini Sauce Categories: Sauces Yield: 1 servings 2 tb Unbleached white flour 1 c Finely chopped black olives 1 c Water Juice of 1 lemon 1/4 c Liquid from canned black 1/4 ts Thyme -- olives Black pepper 1/3 c Tahini Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion "Caviar" Categories: Appetizers Yield: 4 servings 1 c Chopped sweet onions 1/2 c Green onion, chopped 1 c Black-eyed peas, cooked 2 tb Fresh garlic, chopped 1/4 c Pimento, diced 1/4 c Italian dressing 1 c Green bell pepper, diced Salt & pepper Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish. "The Hamilton Spectator", May 26, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Bread Categories: Breads Yield: 1 servings 1/2 c Grated onion 1/2 c Warm water 1 ts Salt 2 1/2 c Unbleached white flour 1 tb Dry yeast 1/4 c Vegetable oil In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well. Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Focaccia Categories: Breads, Italian Yield: 1 servings 1 tb Dry yeast 1 lb Bermuda onions, thinly 1 c Warm water -- sliced 4 c Wholewheat flour Freshly ground black pepper 6 tb Olive oil Cornmeal 1 ts Salt Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled. Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth. Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled. Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes. Paolo Gavin, "Italian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Salad Categories: Salads, Appetizers Yield: 4 servings 3/4 c Chopped sweet onions 1/2 c White wine vinegar 16 oz Cooked red kidney beans 2 tb Vegetable oil 1 c Green bell pepper, diced 3 tb Minced coriander, fresh 1 c Yellow bell pepper, diced 1 ts Chili powder 1 tb Minced jalapeno Combine onions, kidney beans & the peppers in a large shallow dish. Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving. "The Hamilton Spectator" May 26, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Soup Categories: Soups/stews, Vegetarian, Appetizers Yield: 1 servings 1/4 c Oil 2 tb Dried parsley 4 ea Garlic cloves, minced 2 ts Tarragon 8 lg Onions, sliced 1/3 c Tamari 8 c Vegetable stock 1 ts Basil 2 tb Soy flour 1 ts Oregano 1 cn Tomato puree Heat oil in a large pot. Add garlic & saute for 1 minute, till golden. Add onions & saute for gently for 10 minutes. Add the stock. Bring to a boil. Add the soy flour with the tomato paste. Cook over a low heat for 10 minutes. Add the rest of the ingredients. Taste to se if you require more salt. Simmer for 20 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onions in Sweet and Sour Sauce Categories: Appetizers, Italian, Sauces Yield: 4 servings 16 sm White onions 2 tb Dry white wine 2 tb Olive oil 1 tb Honey 1 tb Margarine 1 ds Coriander 1 md Onion, finely chopped Water 1 ea Garlic clove, monced White wine vinegar Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Chocolate Mousse Categories: Desserts, Vegetarian, Chocolate Yield: 6 servings 1/2 c Brown rice syrup 1/4 c Unsweetened cocoa powder 2 ts Vanilla 1/2 ts Grated orange zest 1 lb Firm tofu, cut into chunks Water as needed Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed. Pour into serving dishes & chill. "Vegetarian Times" November, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oranges Filled with Raisins, Chickpeas, and Rice Categories: Vegetarian, Rice/grains Yield: 2 servings ----------------------------ORANGE-TAHINI SAUCE---------------------------- 1/4 c Tahini 2 ts Ground cumin 3/4 c Plain yogurt or soft tofu 2 ts Paprika 1/4 c Orange juice 2 tb Minced fresh cilantro (opt.) ----------------------------------FILLING---------------------------------- 1 tb Unsalted butter -OR 1/3 brown & 2/3 wildrice -OR- avocado oil 2 c Vegetable broth or water 1 md Red onion; chopped 1 c Chickpeas; cooked, drained 1 c Brown and wild rice blend 1/4 c Raisins -- (uncooked) ----------------------------------ORANGES---------------------------------- 2 Jumbo navel oranges -- halved crosswise ----------------------------------GARNISH---------------------------------- 1 tb Sesame seeds 4 Cilantro leaves (optional) 1 tb Chopped scallion whites FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients. Refrigerate until ready to use. FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan. Saute the onion until soft, about 10 minutes. Add the rice and stir to coat with the butter. Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes. Let cool to room temperature. In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins. Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate. Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture. Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact. Set the orange shells on a serving dish and fill them with the rice mixture. Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf. Source: Vegetarian Entertaining - by Diana Shaw Harmony Books - New York (0-517-57475-6) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Roasted Tempeh and Vegetables Categories: Vegetarian Yield: 1 servings 1 pk Tempeh, cubed 1 ts Sage 3 tb Tamari 1/2 ts Black pepper 2 tb Oil 2 1/2 c Water 1/4 c Tamari 2 c Potatoes, cubed 1/4 c Flour 1 c Carrots, cubed 1/4 c Nutritional yeast 1/2 c Celeriac, cubed 1/4 c Tahini 3/4 c Celery, chopped 2 ts Basil 3/4 c Onions, coarsely chopped 1 ts Rosemary 3/4 c Mushrooms, halved 2 ts Marjoram 1/2 c Frozen peas Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. "The Big Carrot Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven-Roasted Potatoes and Onions Categories: Vegetables Yield: 6 servings 6 lg Potatoes, quartered 1 tb Fresh parsley, chopped 6 md Onions, quartered 1 tb Fresh basil, chopped 1/3 c Vegetable oil 1 ts Fresh marjoram, chopped 1 ts Black pepper Preheat oven to 375F. Place potatoes & onions in shallow roasting pan. Combine oil & herbs & pour over the vegetables. Toss & bake, uncovered for 1 hour, or till fork tender. Turn occasionally to prevent sticking. "The Hamilton Spectator", May 26, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pacific Rim Brochettes Categories: Vegetarian Yield: 4 servings 1 lb Extra firm tofu, drained 1 tb Coconut milk, optional 1 ea Stalk fresh lemon grass Juice of 1 lime 1/2 bn Fresh mint, chopped 1/4 c Liquid tamarind 6 ea Garlic cloves 2 tb Soy sauce 1 ea Serrano pepper, seeded & ------------Brochettes -- minced 6 ea Green onions 2 tb Cilantro stems, chopped 2 md Tomatoes, cut into eighths 2 tb Fresh ginger, chopped 6 sm Jalapeno peppers, optional 3 ea Green onions, chopped 1/4 lb Snow peas 1 ts Peanut butter, optional 1/4 lb Button mushrooms 2 tb Brown sugar Cliantro leaves to garnish Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours. BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve. PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pakora Batter Categories: Vegetarian, India Yield: 6 servings 1 1/3 c Chick pea flour, sifted 1 ts Garam masala 2 ts Ghee 2 ts Coriander 1 tb Lemon juice 1 ts Salt 1/4 ts Cayenne 9 tb Cold water, as needed 1/2 ts Turmeric 1/3 ts Baking powder, optional Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water, till it does. Cover the batter & set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust. For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsley & Potato Soup Categories: Soups/stews, Appetizers, Vegetarian Yield: 4 servings 1 md Onion, chopped 1 ts Salt 1 ts Olive oil 1/4 ts White pepper 2 c Chopped potatoes 2 tb Chopped fresh chives 1 c Sliced leeks, white only 1/4 c Chopped fresh parsley 4 c Stock In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley. "Vegetarian Times" April, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Pate Categories: Appetizers, Vegetarian Yield: 28 servings 1 c Pinto beans, soaked 7/8 c Hot water 3 c Water 1/2 c Chopped onion 1 ea Bay leaf 1 tb Olive oil 5 ea Garlic cloves, peeled & 3 lg Shiitake mushrooms soaked in -- mashed -- 1 c hot water 1 ts Salt 2 tb Mirin sauce 1 ts Marjoram 1 tb Soy sauce 1 ts Oregano 1/4 ts Black pepper 1 c TVP granules or flakes 1 ts Mace 1 tb Ketchup Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta & Red Bean Salad Categories: Salads, Pasta, Vegetarian, Appetizers, Beans Yield: 6 servings 2 c Rotini, or ziti 1 c Tofu mayonnaise 2 c Red kidney beans, cooked 1/2 ts Chili powder 1 c Diced zucchini 1/2 ts Coriander 1 sm Green bell pepper, diced 1/2 ts Paprika 1 md Tomato, chopped 1/4 ts Sage 1/3 c Chopped green olives Salt & pepper Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the ingredients. Mix thoroughly & serve at room temperature. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Salad with Artichoke Hearts & Sprouts Categories: Salads, Appetizers, Vegetarian, Pasta Yield: 4 servings 2 c Elbow macaroni 1/2 c Sliced black olives 3/4 lb Marinated artichoke hearts 1/4 c Red wine vinegar 3/4 c Alfalfa sprouts 1/2 ts Basil 1 sm Green bell pepper, chopped 1/2 ts Savoury 1 md Carrot, coarsely grated Salt & pepper Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Cherry Tomato Sauce Categories: Pasta, Sauces, Vegetarian, Italian Yield: 6 servings 16 oz Vegetable spiral pasta 1 1/2 c Halved cherry tomatoes Water for boiling 2 tb Cornstarch 2 ts Balsamic vinegar 2 tb Miso 1 1/4 c Thinly sliced onions 3 tb Balsamic vinegar 1 tb Garlic, minced 1/2 c Chopped fresh parsley 2 tb Tomato paste Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside. While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft. Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot. Mollie Katzen, "Moosewood Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Black Olives Categories: Vegetarian, Pasta Yield: 4 servings 3/4 lb Rigatoni Freshly ground black pepper 2 tb Olive oil 1/2 c Black olives, pitted Salt - roughly chopped -----------------------------SWEET PEPPER SAUCE----------------------------- 2 lg Red peppers Salt 4 Garlic cloves; peeled Freshly ground black pepper Cook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper. While the pasta is cooking, make the Sweet Pepper Sauce. Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives. SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds. Chop and place in a blender or food processor. Add the garlic to the peppers, together with 1 1/4 cups of the cooking water, and blend to a puree. Transfer to a clean saucepan. Season with salt and pepper and reheat gently. Rose Elliot, "The Complete Vegetarian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Shell Beans and Greens Categories: Pasta, Vegetarian, Beans Yield: 4 servings 1 lb Cranberry beans (in pods) Salt -=OR=- 2 lb Greens; such as 1 c -Cooked, Dried Beans -Mustard, Kale, Turnip 1 Bay leaf - or a mixture 6 Sage leaves; -=OR=- 1 md Red onion; finely diced 1/2 ts -Dried Sage 3 pn Red pepper flakes 5 tb Fruity olive oil 12 oz Penne, ziti or shell pasta 4 Garlic cloves Freshly ground pepper 1 md Carrot; finely diced SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese. Deborah Madison - "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Burgers Categories: Vegetarian Yield: 6 servings 6 tb Butter or vegan margarine -fairly finely ground 1 Onion; peeled and chopped 1/2 c Cashew nuts (scant) 1 Celery stalk; finely chopped -fairly finely ground 1 ts Dried herbes de Provence 2/3 c Fresh breadcrumbs 1 tb Whole-wheat flour -(whole-wheat) 1/2 c Light Vegetable Stock Salt -(generous measure) Freshly ground black pepper 1 tb Soy sauce Dried breadcrumbs 1 ts Yeast extract -(for coating) 1 c Roasted, unsalted peanuts Oil; for shallow frying -(generous measure) ---------------------------------TO GARNISH--------------------------------- Lettuce leaves Cucumber slices Tomato slices Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve. VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peele Aloo Categories: Vegetables, Ethnic Yield: 6 servings 8 md Potatoes 3 tb Oil 2 ts Salt 1 ea Green chili, seeded, sliced 1 1/4 ts Turmeric Boil potatoes in their jackets till cooked but firm. Plunge them into cold water for a minute. Peel them & then cube them. Sprinkle over the salt & turmeric. Toss to coat all the pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes & fry, turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to 3 tb of water over the potatoes. Stir carefully. Cover the pan & let the potatoes steam over low heat for 10 minutes or till they are completely tender. Uncover & continue frying, turning regularly, till all remaining moisture is evaporated & potatoes are slightly browned. Serve with any dal. Julie Sahni, Classic Indian Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne From Heaven Categories: Vegetarian Yield: 4 servings --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 12 oz Penne or ziti 2 c Broccoli florets 2 tb Olive oil 2 c Chopped zucchini 1 1/2 c Chopped onion 1 c Sugar snaps (remove string) 3 Minced cloves garlic ->OR<- 3 c Chopped plum tomatoes Snow peas 1/2 c Water 1/2 c Jullien carrots 1/2 ts Salt 2 tb Chopped parsley 1/2 ts Sugar 1/2 c Grated Parmesean Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and garlic, and cook, stirring, until softened. Add the tomato, water,salt and sugar.Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta. Calories: 481 Protein: 17.2 grams Carbohydrate: 81.9 grams Fiber: 8.7 grams Total fat: 10.0 grams Saturated fat: 2.1 grams Cholesterol: 3.9 mg Sodium: 395 mg From the Wholesome Harvest Cookbook, Carole Gelles, p.131 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper-And-Tomato Soup Categories: Soups/stews, Vegetarian Yield: 6 servings 2 sm Ancho chiles; -=OR=- 1 lb Red peppers or pimientos 1 ts Ground red chile (or more) - thinly sliced 3 tb Olive or sunflower seed oil 1/2 lb Chopped savoy; -=OR=- 2 md Red onions; thinly sliced -Smooth-Skinned Cabbage 2 Bay leaves 6 c Water or stock 1/8 ts Ground cloves 1 lb Very ripe tomatoes; peeled, 1/4 ts Ground coriander -seeded and chopped 5 Parsley sprigs; chopped -(juice reserved) 4 Garlic cloves Creme fraiche - peeled & coarsely chopped Chopped cilantro Salt - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Peach Slices Categories: Pickles Yield: 1 servings 4 lb Peaches 1 ts Allspice berries 15 oz White wine vinegar 1 ea 4 inch cinnamon stick 6 ea Dried red chilies 1 1/2 lb Brown sugar 1 ts Cloves Scald, stone & slice the peaches. Put the vinegar into the pan with the remaining ingredients. Stir over a low heat to dissolve the sugar. Bring the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches & simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon & place them in warmed pickling jars. Boil the vinegar for 10 minutes to thicken it. Pour the vinegar over the peach slices. Cover immediately & seal. Let stand for 3 weeks before using. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pine Nut Pilaf Categories: Sauces, Vegetarian, Pilaf Yield: 4 servings 2 tb Olive oil 1 ts Turmeric 1 lg Onion, thinly sliced 20 oz Stock 1 ea Garlic clove, chopped 2 oz Currants 8 oz Brown rice 2 oz Pine nuts 2 ts Cumin Heat oil in a pot over low heat. Put in the onion & garlic & cook till softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the currants, cover again & cook for 10 minutes further. Remove the pan from the heat & stir in the pine nuts. Cover & let stand for 5 minutes before serving. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Nut Cake Categories: Cakes, Vegetarian Yield: 1 servings 14 oz Can crushed pineapple 1 ts Baking soda 2 1/2 c All purpose flour 1 1/2 c White sugar 1/2 ts Salt Mix above ingredients together & Bake at 325F for 30 to 40 minutes. Ice with nut icing. Posted by Karen Mintzias in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pinto Bean Cakes with Salsa Categories: Appetizers, Vegetarian, Beans, Salsa Yield: 4 servings 1 1/2 tb Salad oil 1/8 ts Liquid smoke 1 sm Onion; finely chopped 1/4 c Chopped fresh cilantro 1/4 c Red bell pepper 1/2 ts Ground cumin - (finely chopped) 1/4 ts Pepper 2 Garlic cloves; minced 1/3 c Yellow cornmeal 1 md Fresh jalapeno chili Cooking spray (optional) - seeded & finely chopped 1 c Tomato-based salsa 2 cn Pinto beans (15 oz each) - homemade or purchased - drained & rinsed In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake. Coat cakes with cornmeal. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste. Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol. Sunset magazine, date unknown Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piquant Lemon Rice Categories: Rice/grains, Ethnic, Vegetarian Yield: 4 servings 1 c Basmati white rice 1 ts Black mustard seeds 2 c Water 1/2 ts Turmeric 1 ts Salt 1/3 c Lemon juice 3 tb Ghee 3 tb Coarsely chopped coriander 1/2 c Raw cashew pieces 1/4 c Shredded coconut 1/2 tb Yellow split peas Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed. Set side, leaving covered. Heat the remaining ghee in a small pot over a moderate heat till hot. Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again. Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter. Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed. Garnish each serving with coconut. For a variation, substitute lime juice for lemon juice. Yamuna Devi, The Art of Indian Vegetarian Cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pistachio-Stuffed Mushrooms Categories: Appetizers, Vegetarian Yield: 20 servings 20 md Mushrooms 1/4 c Chopped pistachios 3 tb Onions, minced 2 tb Chopped parsley Butter or margarine 1/4 ts Dried marjoram 1/3 c Fine dried breadcrumbs 1/4 ts Salt Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through. Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pita Bread I Categories: Breads Yield: 10 servings 2 lb Wholewheat flour 2 ts Brown sugar 2 ts Salt 1 1/4 pt Warm water 1/2 tb Dry yeast Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8" X 5". Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. "Entertaining with Cranks" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pita Bread Ii Categories: Breads Yield: 6 servings 2 ts Dry yeast 1 1/2 ts Salt 1 c Lukewarm water 3 c Wholewheat flour 1 tb Sugar Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled. Punch down. Divide into 6 equal portions & let rise for 15 minutes. Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes. "The Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polenta Categories: Rice/grains, Vegetarian, Ethnic Yield: 8 servings 1 tb Olive oil; or corn oil 1 ts Chopped basil 1 c Peeled, finely diced carrots 4 c -Water 1 c Finely diced onions 1/2 c Drained stewed tomatoes 1 c Finely diced celery 2 c Yellow corn grits; -OR- 1 tb Minced garlic 2 1/4 c -Cornmeal 2 ts Sea salt 1 c Cooked, drained kidney beans 1/2 ts Finely ground black pepper Heat the oil in a large saucepan. Saute the carrots, onions, celery, and garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut the stewed tomatoes into small pieces and add them to the vegetables, along with the 4 cups of water. Bring to a simmer. Then add the corn grits and kidney beans and mix well. Cook for about 20 minute, stirring occasionally to prevent burning. (The polenta may take longer than 20 minutes to cook. Check by tasting. It should have a soft, gritty texture.) Lightly oil a 2-quart mold and press the polenta into it, working out any air pockets. Smooth out the surface and allow it to cool to room temperature. Refrigerate the mold until it is cold. Then unmold the polenta onto a tray, garnish it, and serve it in slices. NOTE: If you are using cornmeal instead of corn grits, it is best to soak the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups of water to the vegetables and then combine the two mixtures. VARIATION: Millet Polenta Use 2 cups of millet and 5 cups of water in place of the corn grits and the 4 cups of water. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. Ten Speed Press, Berkeley, California ISBN: 0-89815-377-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potage Puree De Pommes De Terre (Potato-Leek Soup) Categories: Soups/stews, Vegetarian Yield: 6 servings 3 c Chopped leeks (white part) 1 c Cooked brown rice -(or more, up to 4 cups) 1/4 ts Pepper 1 c Peeled, diced celery 2 ts Veggie bouillon 4 c Peeled & cubed potatoes 1/2 ts Salt or to taste - (or up to 5 cups potatoes) 1 Splash wine vinegar 6 c Water -(optional) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato and Pea Stew Categories: Ethnic, Vegetables, Soups/stews Yield: 6 servings 3 tb Ghee 1 1/2 lb Potatoes, cubed 1 tb Minced ginger root 1 ts Turmeric 2 ea Green chilies, minced 1 tb Coriander 1/2 tb Whole cumin seeds 1 1/4 c Water 1 ts Black mustard seeds 1 1/2 c Fresh or frozen peas 1/4 ts Asafetida 1 ts Salt 2 md Tomatoes, chopped 3 tb Fresh coriander, chopped Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Momos Categories: Appetizers, Vegetarian, India Yield: 18 servings 1/4 c Ghee 1 tb Soy sauce 1/2 tb Minced ginger 2 c Mashed potatoes 1/2 tb Minced garlic 1/2 c Fresh spinach, parboiled & 1/4 c Onion, diced -- chopped 1/2 ts Garam masala 1/4 c Cilantro, chopped 1/2 ts Chili powder 1/4 c Green onions, sliced 1/4 ts Salt Momo wrappers, see recipe 1/4 ts Pepper Momo sauce, see recipe Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1 minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach when cool, green onion & cilantro. Mix well. Put 1 tb of filling into each wrapper, seal the edges closed with a little water. Steam over steaming rack & serve hot with sauce. Adapted from Betty Jung, "The Kopan Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Patties Categories: Appetizers, Ethnic, Vegetarian Yield: 6 servings 6 md Potatoes 5 ea Fenugreek seeds 3 tb Yellow split peas 2 tb Chopped onions Salt 3 tb Parsley 2 tb Oil 1 ea Fresh hot green chili Two hours before using, boil the potatoes in their jackets. While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes. Remove from heat & drain very well, ensuring that you get rid of all the excess water. Set aside in a covered bowl. In a skillet, add the oil & heat over a medium flame until it is very hot. Add the fenugreek. When they change colour, add onions & fry for 2 minutes, till the onion starts to brown. Add parsley, green chili & stir another 2 minutes. Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated. The mixture should become one lump. Cover & set aside. Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked. A few lumps will remain, but get it as smooth as you can. Add somec salt & mix thoroughly. Divide the potatoes into 12 balls & do the same with the split pea mixture. Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre. Roll up into a ball again & flatten once more into a patty. Repeat with the remaining ingredients. To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over. Coat the bottom of the skillet with a small amount of oil. Cook no more than two patties at any one time in each skillet. Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes. The patties should be reddish brown on each side. Keep the heat fairly low otherwise they will burn. Serve with chutney. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Salad Recipe Categories: Salads, Appetizers Yield: 4 servings 10 md Potatoes, diced & cooked 1 ts Basil 1/2 ea Green bell pepper, diced 1 ts Salt 2 ea Celery stalks, diced 1 ts Oregano 3 ea Scallions, chopped 1 ts Garlic powder 1/2 c Olive oil 1 ds Red pepper 1 ts Hungarian paprika Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Soup Categories: Soups/stews, Vegetarian, Appetizers Yield: 4 servings 2 tb Oil 4 c Stock 1 md Onion, chopped 1 ea Bay leaf 3 ea Celery stalks, diced Salt & pepper 3 lg Potatoes, diced Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf. Let cool for a few minutes, then puree. Reheat gently but do not let boil. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato-Corn Chowder Categories: Soups/stews, Vegetarian Yield: 8 servings 1 md Onion, chopped 14 oz Can tomatoes, chopped 3 md Potatoes, diced 1 1/2 ts Coriander 2 md Carrots, sliced 1 ts Savoury 1 lg Celery stalk, chopped 1/2 ts Thyme 2 ea Bay leaves Salt & pepper to taste 2 tb Vegetable oil 1 c Water, stock 3 c Frozen corn Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it. Adapted from Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Au Gratin Categories: Vegetarian Yield: 6 servings 2 tb Oil 4 tb Tamari 2 lg Onions, sliced 1 1/4 c Cheesy gravy 1 ea Celery stalk, sliced 10 ea Potatoes, baked, peeled & 1 ea Carrot, diced -- sliced 1/4 ts Garlic powder 1/2 ts Paprika 1/4 ts Salt 1 tb Nutritional yeast Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onions, celery, carrot & seasonings. Cook for 7 minutes till vegetables are tender. In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes & sauteed vegetables. Repeat. Top with the rest of the gravy. Sprinkle on paprika & nutritional yeast. Bake for 20 minutes. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoes in a Thick Sauce Categories: Vegetarian, Sauces, India Yield: 6 servings 5 md Potatoes, cubed & cooked 1 ts Fenugreek 1 sl Ginger 1/2 ts Black mustard seeds 1 tb Coriander 3 ea Whole dried red chilies 1 ts Cumin 1 ts Salt 6 tb Tomato sauce 1 1/2 ts Lemon juice 6 tb Vegetable oil 1 ts Garam masala 1 ts Fennel Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, "An Invitation to Indian Cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prassa Me Domata (Leeks Stewed with Tomatoes) Categories: Ethnic, Vegetables, Vegetarian, Soups/stews Yield: 4 servings 2 Bunches leeks 1 sm Bunch parsley; chopped 1 c Canned tomatoes or tom.juice 1 pn Dried thyme or oregano 1 c Stock or broth 3 tb Butter or oil 1 Onion; chopped Salt & freshly ground pepper 1 Celery stalk; chopped 2 tb Lemon juice Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pressed Bean Curd Soup Categories: Soups/stews, Vegetarian, Ethnic, Appetizers, Beans Yield: 4 servings 1 lb Pressed bean curd, slivered 2 tb Soy sauce Cooking oil 2 tb Dry sherry 4 ea Green onions, sliced 1 ts Brown sugar 1 c Green peas 2 ts Salt 1 c Chopped tomatoes 1 tb Sesame oil 1/2 c Sweet corn 1 l Stock or water Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pseftokeftedes Santorini Categories: Ethnic, Appetizers, Vegetarian Yield: 36 servings 1 1/4 c Peeled, chopped plum tomato 1 ts Fresh mint (heaping measure) -(See Note) Salt 1/2 c Finely chopped scallions Freshly ground black pepper 1 Garlic clove; finely chopped 1 c All-purpose flour 1 tb Freshly chopped parsley 1 ts Double-acting baking powder 1/2 ts Oregano Olive oil; for frying 1/4 ts Cinnamon In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or 'horta' (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Garlic Bread Categories: Breads, Garlic Yield: 1 servings 1 tb Dry yeast 4 lg Garlic cloves, pressed 1 ts Salt 2 1/2 c White flour 3/4 c Warm water In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball. Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan. Preheat oven to 350F & bake for 1 hour. Anne Lerner, "Breads You Wouldn't Believe" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quinoa Loaf Categories: Vegetarian, Rice/grains, Ethnic Yield: 6 servings 1 1/2 c Quinoa 1/2 c Finely diced red bell pepper 3 c -Water 1 ts Sea salt 1/2 ts Sea salt 2 tb Sesame seeds 2 tb Olive oil 1 1/2 c Cooked pinto beans 2 c Finely diced celery 4 tb Tahini 1/2 c Finely diced fennel 4 tb Whole wheat flour 1 c Finely diced onions -(stone-ground) 4 ts Minced garlic 4 tb Gluten flour Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon salt. Bring to a simmer and cook, covered, until all the water has evaporated (about 15 minutes). Set aside. Heat the oil in a medium saucepan. Saute the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 minutes. Stir occasionally to prevent burning. Add the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients. Mix the two flours together and blend into the vegetable and quinoa mixture. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for about 45 minutes. (The loaf should reach an internal temperature of 180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or other) sauce if desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quinoa Tabouli Categories: Rice/grains, Mideast, Spices/etc., Vegetarian Yield: 1 servings 1 c Water 1/3 c Freshly squeezed lemon juice 1/2 c Quinoa 1/3 c Safflower oil 3 md Ripe tomatoes 2 tb Fresh mint 1 c Parsley Salt; to taste 1 c Scallions Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO! Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. The recipe was from Linda Najjar of Seattle, Washington, and the "Herb Companion" note on it said: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish." (The Herb Companion, June/July 1993) Posted by Cathy Harned ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quinoa-Sunchoke Pilaf Categories: Vegetarian, Rice/grains, Pilaf Yield: 8 servings 1/2 c Quinoa - (drained and rinsed) 2 tb Oil 1 c Peeled, chopped sunchokes 1/2 c Chopped onion 1/2 c Peas, fresh or frozen 1 1/4 c Vegetable (or chicken) broth 1/4 ts Pepper 3/4 c Chickpeas, cooked or canned Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well. Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork. Serves 6 to 8 Calories: 172 Total Fat: 7.7 g Protein: 5.5 g Saturated Fat: 1.6 g Carbohydrates: 22.8 g Cholesterol: 5.5 mg Fiber: 3.6 g Sodium: 329 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Cookies Categories: Cookies, Vegetarian Yield: 1 servings 1 c Brown sugar 1 ts Baking soda 1 c Water 1 ts Cinnamon 2 tb Shortening 1 1/2 c Flour 1 c Raisins 1/2 ts Ginger 1/2 ts Salt In a pot, combine the sugar, water, raisins, shortening & salt. Stir over a gentle heat until the sugar & shortening has melted. Raise heat & bring to a boil, stirring continuously. Simmer for 1 minute. Remove from heat & cool. Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well. Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15 minutes. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Jam Categories: Spreads, Preserve Yield: 1 servings 2 l Crushed raspberries 1 l Sugar Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12 minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot, sterilized jars & seal. Agriculture Canada, "Jams, Jellies & Other Preserves" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Cooked Bean Curd. Categories: Vegetarian, Beans, Chinese Yield: 2 servings 1/2 lb Bean curd 1/2 c Stock 1 ea Chinese cabbage, chopped 4 tb Dry sherry 1 tb Green onion 2 tb Broen sugar 1 ts Ginger, chopped 1 ts Salt 1 ts Garlic, chopped 1 ts Five-spice powder 4 tb Soy sauce 2 ts Sesame oil Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame oil) together. Stir in bean curds & let stand for several hours, or overnight. Heat a wok & cook the bean curd gently till all the liquid has been evaporated or absorbed. Arrange the cabbage on a dish & turn the bean curd onto it. Garnish with onion & serve with boiled rice. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Dragon Pie Categories: Vegetarian Yield: 4 servings 4 oz Adzuki beans, soaked 1 ts Parsley 2 oz Brown rice, soaked 1 ts Garlic powder Water for boiling 1/2 ts Oregano 1 tb Vegetable oil 1 ts Basil 1 md Onion, chopped 1/2 ts Marjoram 8 oz Carrots, thinly sliced 275 ml Bean stock 1 tb Soy sauce Salt & pepper 2 tb Tomato paste 1 lb Mashed potatoes Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad. Adapted from Sarah Brown, "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Kidney Bean Burgers Categories: Vegetarian, Ground beef, Beans, Beef Yield: 1 servings 16 oz Cooked red kidney beans 1 c Bread crumbs 1/2 c Small onion 1/2 c Wholewheat flour 1/2 ea Green pepper 1 ts Salt 1 ea Steamed & mashed carrot 1 ts Black pepper 1/8 c Picante salsa sauce 1/4 ts Chili powder Mix all ingredients. Form into equal sized balls & flatten into patties. Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips. Posted by Sandee Eveland in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Kidney Bean Stew Categories: Vegetarian, Beans, Soups/stews Yield: 4 servings 1 tb Olive oil 1/2 c Dried kidney beans 1 lg Onion; sliced - soaked, cooked & drained 1 lg Red pepper; seeded & chopped -=OR=- 2 Carrots; scraped & diced 1 cn -(15 oz) red kidney beans, 2 Leeks or med. zucchini - rinsed and drained - sliced 1/2 ts Paprika 2 Celery stalks; sliced Salt 2 c Washed & sliced mushrooms Freshly ground black pepper 4 Tomatoes; peeled & quartered Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery. Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste. Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Lentil Soup Categories: Soups/stews, Ethnic, Appetizers, Vegetarian Yield: 6 servings 3 tb Ghee 1/2 lb Red lentils, washed 1 md Onion, chopped 2 tb Chopped fresh parsley 12 ea Peppercorns 3 ea Dry red chilies, seeded 4 ea Bay leaves, crumbled Salt 3 3/4 c Vegetable stock 1 ea 1/2" piece of ginger, grated Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft. Adapted from Ismail Merchant "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refrigerator Pickles Categories: Pickles Yield: 1 servings 1 ga Cucumbers & onions (sliced) 1 1/2 ts Tumeric 4 c White sugar 1 1/2 ts Mustard seed 1/3 c Pickling salt 1 1/2 ts Celery seed 4 c White vinegar 1 Grn.or red peppers (Sliced) Thinly slice the cucumbers and onions into a gallon jar. Heat the other ingredients in a large pot. Pour over the vegetables. Store covered in the refrigerator. New vegetables may be added at any time. Keeps for 4 months. Posted by Helen Peagram in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijualas) Categories: Ethnic, Vegetarian, Beans, Rice/grains Yield: 1 servings -----------------------------------BEANS----------------------------------- 1 c Dry red beans * 2 Garlic cloves 3 c -Water (approx.) - peeled and chopped 3 c -Fresh water 1 Onion; peeled and chopped 1 tb Cumin 1/2 ts Salt 1 tb Raw sugar Freshly ground black pepper 1 tb White vinegar 1 ds Tabasco ----------------------------------FOR RICE---------------------------------- 1 c Rice 2 1/2 c Water *NOTE: (red beans are not the same as kidney beans- they are smaller) Soak the beans in the water overnight or at least 8 hours. Drain the soaking water. Put the beans and all the rest of the ingredients into a large cooking pot. Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed. Add more water if you need to, and stir the beans every 10 minutes or so. When the beans have 1/2 hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover. Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes. To serve, serve the beans over the rice. Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies). For dessert serve fruit such as papaya with coconut, and expresso coffee (for Dominican style expresso: fill up your demitasse cup 1/2 full of raw sugar, then add outrageously strong expresso coffee!). Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Raisin Crumble Categories: Vegetarian, Desserts, Fruits Yield: 8 servings 3 lb Rhubarb; trimmed * 1 tb Finely grated orange zest*** 1/2 c Strawberry preserves ** 2 c Granola, pref. maple walnut 1/2 c Raisins Maple syrup to taste *Note: Rhubarb should be in 1-inch slices. **Use fruit-sweetened preserves. ***Use organic if possible. Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375 F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more. Add maple syrup to taste if more sweetness is desired. Notes: This recipe makes a big batch; it can easily be cut in half. When stored in the refrigerator overnight, this dish takes on a pudding-like texture. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Endive Soup Categories: Soups/stews, Appetizers, Italian, Vegetarian, Rice/grains Yield: 8 servings 1 c Uncooked rice 10 ea Ripe plum tomatoes, chopped, 1 1/2 c Chopepd onions -- or 28 oz can whole plum 2 ea Celery stalks, sliced -- tomatoes, crushed 2 sm Carrots, peeled & cut into 1 ea Head curly endive, chopped -- half moons 1/2 c Chopped fresh parsley 3 tb Olive oil 1 1/2 tb Chopped fresh basil 3 c Vegetable stock Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Peas with Tempeh Categories: Ethnic, Rice/grains Yield: 6 servings 2 c Uncooked brown rice 1/4 c Vegetable oil 1/2 c Unsweetened coconut 1/2 sm Chili 2 1/2 tb Oil 1/2 ea Red or green bell pepper 4 c Water 8 oz Tempeh, cubed 1/2 ea Cinnamon stick 1 pn Fennel seeds 2 c Cooked black-eyed peas 1 ts Salt 3 ea Bay leaves 1/2 ts Black pepper 1 md Onion, chopped 2 ea Scallions, chopped 3 ea Garlic cloves, minced Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & simer for 40 minutes, or till all the water has evaporated. Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm. Saute onion & garlic in oil til lonions soften. Stir in chili & bell pepper & saute for a couple of minutes. Add the tempeh, fennel, salt & pepper & lower heat. Stir frequently & cook covered til the tempeh is golden brown & a littel crisp. Combine all the ingredients & serve with hot sauce. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through. Top with scallions. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Patties Categories: Vegetarian, Ground beef, Beef, Rice/grains Yield: 24 servings 2 tb Oil 1/2 ts Garlic powder 2 lg Onions, diced 1/2 ts Basil 1 Stalk celery, diced 1/2 ts Oregano 2 Carrots, diced 3 c Cooked rice 1 Green pepper, diced 1/4 c Peanut butter 2 Garlic cloves, diced 1/2 c Flour 6 tb Tamari In a large skillet, heat the oil over medium heat; add the onions and saute for 5 minutes, until golden. Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced garlic, and saute for 5 minutes more until the vegetables are tender. Season with the tamari, garlic powder, basil and oregano. Remove from heat. Add the rice. Season to taste. Add the peanut butter and flour. Preheat the oven to 350 degrees. Oil a cookie sheet. Form the mixture into patties, and place on the cookie sheet. Bake for 5 to 6 minutes until crispy golden on top; turn over and bake for 5 to 6 minutes more. Variation Substitute kasha (buckwheat groats), cous cous or bulghur for the rice. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Pilaf with Peas Categories: Ethnic, Vegetarian, Rice/grains, Pilaf Yield: 4 servings 2 c Rice 1 pn Freshly ground black pepper 3 tb Olive oil 1 c Peas 1 ea Onion, chopped 4 c Water or stock 2 ea Bay leaves 1 tb Parsley, chopped 1 sm Piece cinnamon Tomato slices 1 ts Salt Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Salad with Wasabi Dressing Categories: Salads, Vegetarian, Dressings, Rice/grains, Japanese Yield: 4 servings ----------------------------------DRESSING---------------------------------- 2 ts Wasabi powder* 1 ts Sugar 1 tb Soy sauce 1 ts Ground white pepper 1/4 c Rice wine vinegar 1/2 ts Grated lemon zest 1 tb Sesame oil -----------------------------------SALAD----------------------------------- 3 Green onions 1 sm Cucumber; peeled 1 Sweet red bell pepper 2 c Cooked white or brown rice *Wasabi powder can be found in Oriental food markets For dressing, mix wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all dressing ingredients and and whisk until smooth. For salad, thinly slice green onions on the diagonal. Core, seed and dice red pepper. Cut the cucumber in half lengthwise and scoop out seeds. Cut cucumber crosswise into crescent-shaped slices. Add vegetables and rice to dressing and toss well. Shared by CINDI SHEAHAN Prodigy ID# PKRX18B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Soup Categories: Soups/stews, Appetizers, Vegetarian, Rice/grains Yield: 4 servings 1 tb Ghee 1/2 ts Sage 1 c Mixed vegetables, diced* 1 ts Rosemary 2 ea Garlic cloves 1 ts Parsley 2 c Cooked rice 1 tb Soy sauce 3 c Water Salt & pepper Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary. "Tasajara Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Peas Categories: Rice/grains, Ethnic Yield: 4 servings 2 tb Vegetable oil 3 c Water 1/2 ts Black mustard seeds 1 ts Salt 2 c Basmati rice 1 c Peas, frozen or fresh Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds. Add rice & peas (if using fresh) & stir-fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depending on the type of the rice & the amount of heat used. If using forzen peas, thaw them under running hot water. Add to the rice about 5 minutes before the cooking process is finished. Mix & serve with dal & vegetables. Madhur Jaffrey, "An Invitation to Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Eggplant with Chilies Categories: Ethnic, Vegetarian, Chili Yield: 4 servings 2 lb Eggplant 1 ts Salt 1/2 c Olive oil 1/2 c Red chili peppers 2 c Onion, finely chopped 1 tb Hungarian sweet paprika 1 c Tomatoes, chopped 1/2 ts Ground black pepper 1/2 c Finely shredded ginger 1/2 c Chopped coriander Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve. Bruce Cost, "Ginger East to West" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Onions Categories: Ethnic, Vegetables Yield: 6 servings 1 lg Spanish Onion 2 tb Chopped coriander leaves 1 tb Vegetable oil Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & turning for about 2 minutes. They should be crisp. Toss with coriander & serve. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Red Pepper Spread Categories: Appetizers, Vegetarian Yield: 6 servings 1 sl Whole-wheat bread 1 Garlic clove -- crusts trimmed 1/4 ts Salt 12 oz Roasted red sweet peppers 2 tb Olive oil -- drained -OR- Sliced French bread -OR- 2 md -Red sweet peppers, roasted Crackers In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ryzi Me Araka (Rice and Peas) Categories: Ethnic, Vegetables, Vegetarian, Rice/grains Yield: 4 servings 1/3 tb Olive oil -or 2 cups shelled fresh 1/3 Onion,finely chopped Salt to taste 1/3 c Uncooked rice Pepper to taste 1/3 pk Frozen peas (16 oz) 13/16 c Hot water or vegetable - broth Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saag Vali Khichri Categories: Ethnic, Vegetables Yield: 6 servings 1/2 c Mung beans, whole 1/8 ts Hing; (asafetida) 5 1/2 c -Water 1 ts Cumin seeds, whole 1/2 c Rice 1 Onion 1 sl Ginger, 1/4" 1 ts Cumin, ground 1 lb Spinach, fresh 2 ts Coriander, ground 1 1/2 ts Salt 1/8 ts Cayenne 4 ts Ghi Pepper, black ---------------------------------GARNISHES--------------------------------- Lemon juice Cilantro Butter Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash the spinach well and separate the leaves. Peel the onion, cut in half lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil over a medium-high flame. Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot sit, covered, for an hour. Bring the water to a boil again. Add the rice and the ginger and bring to a simmer. Cover, turn heat to low, and cook gently for one hour. Stir occasionally during this period. Now add the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking. Add a little hot water if the porridge seems too thick. Heat the ghi in a #5 skillet over a medium flame. When hot, put in the hing. Two seconds later, put in the whole cumin seeds. Five seconds later, put in the onion. Stir and fry until the onion begins to turn brown at the edges. Add the ground cumin, coriander, and cayenne. Stir and fry for one minute. Empty the contents of the skillet into the rice and bean pot. Stir. Cover and cook for five more minutes. Discard the ginger. Sprinkle with pepper. Serve in individual bowls with some or all of the garnishes. Madhur Jaffrey's World-of-the-East Vegetarian Cooking Posted by Sam Waring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Safaid Channe Categories: Ethnic, Vegetarian Yield: 6 servings 4 c Cooked chick peas 1/3 ts Ground cardamom 1 c Chick pea stock 1 1/2 ts Lemon juice 1/4 c Light vegetable oil 1/4 ts Red pepper 2 c Finely chopped onions 1/4 ts Black pepper 2 ts Chopped garlic 1 md Tomato, chopped 2 tb Shredded ginger 1 ts Salt 2 ts Ground coriander Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes. Add garlic & ginger & fry for 2 minutes. Add all the spices plus the lemon juice. Mix well & fry for 2 minutes. Add tomatoes & cook for another 5 minutes. Add the stock, salt & another 1/2 cup of water. Cover & simmer over low heat for 10 minutes. Add chick peas & cook, covered, for another 10 minutes. Serve garnished with sliced onion & green chilies. Serve with any puffy bread. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saffron Cake Categories: Cakes Yield: 1 servings 1 pn Saffron 1/4 ts Nutmeg 2 tb Hot water 3 oz Margarine 1 tb Yeast 2 oz Shortening 1 ts Sugar 8 oz Currants 5 oz Warm water 1 oz Candied peel 1 lb Wholewheat flour 5 oz Soymilk 1 pn Salt Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salata Tahina (Tahini Salad) Categories: Ethnic, Sauces, Vegetarian Yield: 1 servings 2 Garlic cloves 1 Lemon; juiced Salt 1/2 c -Water 3/4 c Tahini 1/2 ts Ground cumin 1 tb White vinegar 1/2 c Chopped parsley Crush garlic cloves with 1/2 teaspoon salt. Place tahini in mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini. Beat in garlic and vinegar. Gradually add lemon juice alternately with water. To make a cream salad of good consistency add enough lemon juice to make the tahini very thick before adding water. This way you have more scope in adjusting the flavour and consistency of the sauce. Add salt to taste, and more lemon juice if a sharper sauce is required. Blend in cumin and parsley and chill until required. Serve as a mazza or as directed in recipes. Makes about 1 3/4 cups Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sambaar Categories: Ethnic, Vegetarian Yield: 4 servings 1/2 c Yellow split peas 1/2 ts Turmeric 2 1/2 c Water 1/2 sm Cauliflower, separated into 1 ea Onion, chopped -- florets 3 ea Garlic cloves, chopped 2 md Carrots, diced 1 sl Ginger, chopped, 1/2-inch 1/2 md Eggplant, diced 1 ea Red chili 1/2 sm Cabbage, sliced 2 tb Ghee Lemon juice 1/2 ts Cumin 1/2 ts Cayenne 1/2 ts Coriander In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce) Categories: Ethnic, Sauces, Vegetarian Yield: 8 servings 1 c Minced onion Salt; to taste 1 c Peeled & diced carrots 1 tb Chopped fresh rosemary; -OR- 1/2 c Diced celery 1 ts -Dried rosemary) 3 Garlic cloves 1/2 ts Dried thyme - pressed or minced 1 ts Dried basil 3 c Water 1/2 ts White pepper 1 tb Tomato paste 1/3 c Cold water 1 c Red wine 2 tb Arrowroot or cornstarch 2 tb Dry red wine vinegar Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Patties Categories: Vegetarian, Sausages Yield: 2 servings 8 oz Tempeh -----------------------------REGULAR SEASONINGS----------------------------- 1/2 ts Sage 2 tb -Warm water 1/2 ts Marjoram 2 tb Soy sauce 1/2 ts Thyme 2 tb Oil 1/2 ts Cumin -------------------------ITALIAN SAUSAGE SEASONINGS------------------------- 2 Garlic cloves; pressed 2 tb Flour 1/2 ts Red pepper flakes 2 tb Oil 1 ts Oregano 2 tb Soy sauce 1/4 ts Black pepper Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked. From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Bean Curd Categories: Vegetarian, Appetizers, Beans Yield: 6 servings 16 oz Medium tofu 3 tb Vegetable oil Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry. Heat oil in a skillet over a medium high heat. When hot, put in half the tofu. Cook 3 minutes on one side. Turn over & cook for another 3 minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat with the rest of the tofu. Serve hot with a sauce. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Eggplant Categories: Vegetables, Vegetarian Yield: 4 servings 1 md Eggplant 2 ts Oil 1/2 ts Salt 1 ts Chili powder, optional Cut eggplant into slices 1/4" thick. Sprinkle with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels. Serve sprinkled with hot chili powder if desired. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Green Beans and Mushrooms Categories: Vegetables, Beans Yield: 6 servings 1 lb Fresh green beans 3 tb Pine nuts 2 tb Kosher salt 1 ts Chopped fresh tarragon 1/2 lb Mushrooms -=OR=- 2 tb Olive oil 1/4 ts -Dried tarragon 1 tb Unsalted butter SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans crosswise into 2-inch pieces. Don't cut smaller French haricots verts. Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans. The water will stop boiling when you add the beans. After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. This will take from 3 to 5 minutes depending on the size and age of the beans. Remember that this is only a preliminary preparation so do not overcook the beans. Drain the beans and place them immediately into the ice water. Stir until cool, then drain. Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly and set aside on a plate. Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms. If using dried tarragon, add it now. Cook, stirring, about 5 minutes. Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer. Transfer to a serving platter and serve immediately. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Mushrooms Categories: Ethnic, Vegetables Yield: 4 servings 6 tb Ghee 1/2 ts Cumin seeds 3 tb Lemon juice 6 oz Button mushrooms, sliced 1/2 ts Cayenne Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne & cumin seeds. Cook for 3 to 4 minutes. Add mushrooms & saute for 4 to 6 minutes. Adapted from Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Vegetables Categories: Vegetables, Vegetarian Yield: 4 servings 1 md Eggplant 1 ds Black pepper 1/2 ts Salt 1 ds Cinnamon 2 ts Vegetable oil 1/4 c Fresh parsley finely chopped 2 ea Green peppers, sliced 1/4 c Fresh dill, finely chopped 2 md Carrots 1 md Tomato, cut into wedges Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Heat oil over medium heat. Saute eggplant for a few minutes til soft. Remove to serving dish. Saute sliced green peppers till just tender. Place next to eggplant. Saute carrot till just tender & place next to green peppers. Season with pepper & cinnamon. Sprinkle parsley over eggplant & the dill over the carrots. Garnish with tomato & serve. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savoury Mashed Sweet Potato Patties Categories: Vegetables Yield: 4 servings 3 md Sweet potatoes 1 ts Coriander 3 tb Ground almonds or cashews 1 tb Maple sugar 3 tb Ground sunflower seeds 1 ts Salt 3 tb Grated coconut 3 tb Chick pea flour 1/2 ts Cayenne Ghee for frying 1/2 ts Cumin Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel while still warm. Mash. Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions. Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty. Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallion Cakes Categories: Breads, Vegetarian, Oriental Yield: 10 servings 1 lb All-purpose flour -OR- kosher salt 1/4 ts Baking powder 5 Scallions; coarsely chopped 1/2 ts Sugar 5 tb Vegetable oil (or more) 2 ts Coarse-grain sea salt Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes. Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides. Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Tofu Categories: Vegetarian Yield: 2 servings 1 tb Olive or canola oil - mashed or crumbled 1 lg Onion 1/2 ts Dried leaf oregano - peeled & coarsely chopped 1/4 ts Tumeric (optional) 2 lg Garlic cloves 1/4 c Finely chopped green olives - peeled & finely chopped -(pitted) 6 Scallions; thinly sliced, 1 Sheet nori sea vegetable - (keep white & green parts - finely shredded (optional) - separate) Tamari or soy sauce 1/4 lb Mushrooms; thinly sliced - to taste 1 sm Red bell pepper Freshly ground black pepper - seeded and diced Hot sauce (optional) 1 lb Silken or soft tofu; drained Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce. Source: Recipes from an Ecological Kitchen - by Lorna J. Sass : ISBN: 0-688-10051-1 : Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seasoned Tempeh Filling in a Steamed Wonton Skin. Categories: Appetizers, Vegetarian, Chinese Yield: 12 servings 8 oz Tempeh, precooked; 1 tb Cornstarch (or Arrowroot) - grated or minced fine 1 ts Honey 2 tb Tamari 1 c Green Onions; chopped fine 1/2 ts Vegetable Bouillon 1 c Mushrooms; chopped fine -dissolved in: 2 ts Ginger Root, minced 1/2 c Water 1 pk Wonton Skins (3-inch size) 1/2 ts Hot Pepper Sesame Oil Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 Notes: Nobody should try to make this alone, its a great group project for four. We use a tempeh made with soybeans and barley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seasoned Tempeh in a Cold Vegetarian Gelatin. Categories: Vegetarian Yield: 2 servings 8 oz Grated tempeh 1 Red Pepper 2 tb Tamari 1 Kosher Dill Pickle 1 ts Paprika 4 -to 1/4 ts Cayenne Pepper 6 Cubes of vegetarian bouillon Vegetarian Gelatin - (optional) - to make 3 liquid cups Black Pepper; to taste 1 Green Pepper - (optional) Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner). Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height. Let cool, then refrigerate for at least 1 hour. Serve cold with sour dough rye bread and mustard and Lowenbrau (optional). This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome. Gunter Pfaff, 73740,2515 P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which was easily overlooked: The Tempeh Cookbook; The Book Publishing Company; P.O. Box 99, Summertown TN 33483 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seasoned Vegetarian Broth Categories: Vegetarian, Soups/stews, Chinese Yield: 1 servings 5 Dried Chinese blk. mushrooms 1/4 ts Oriental sesame oil 4 1/2 c Cold water 1/4 ts Light soy sauce 1/2 c Szechwan preserved veg. * 1/4 ts Black soy sauce 3 Green onion; quartered 1/8 ts Ground white pepper 2 lg Carrots; coarsely chopped *Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced. Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps. Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 1/2 cups. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seitan - Method I Categories: Information, Vegetarian, Ethnic Yield: 1 servings 6 c Whole wheat bread flour - of gluten in the flour) -(Stone-ground), -=OR=- 1/2 c Tamari -Hi-gluten unbleached white 12 sl Fresh ginger 3 c Water (or more), -(each about 1/8" thick) -(depending on the amount 1 Piece kombu, about 3" long Yield: 14 ounces uncooked; 16 ounces cooked Time: 1 hour preparation; 2 hours cooking Mix the flour and water by hand or in a machine to make a medium-stiff but not sticky dough. Knead the dough by hand on a breadboard or tabletop, until it has the consistency of an earlobe, or by machine until the dough forms a ball that follows the path of the hook around the bowl. You may need to add a little extra water or flour to achieve the desired consistency. Kneading with take about 10 to 12 minutes by machine. Allow the dough to rest in a bowl of cold water for about 10 minutes. While the dough is resting, prepare the stock. In a large pot, bring to boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for 15 minutes. Remove from heat and allow to cool. This stock must be cold before it's used. (The cold liquid causes the gluten to contract and prevents the seitan from acquiring a bready texture.) You will be using this stock to cook the seitan later. To wash out the starch, use warm water to begin with. Warm water loosens the dough and makes the task easier. Knead the dough, immersed in water, in the bowl. When the water turns milky, drain it off and refill the bowl with fresh water. In the final rinses, use cold water to tighten the gluten. If you wish, save the bran by straining the water through a fine sieve; the bran will be left behind. Save the starch by allowing the milky water to settle in the bottom of the bowl; slowly pour off the water and collect the starch, which you can use for thickening soups, sauces, and stews. When kneading, remember to work toward the center of the dough so that it does not break into pieces. After about eight changes of water, you will begin to feel the dough become firmer and more elastic. The water will no longer become cloudy as you knead it. To make sure you have kneaded and rinsed it enough, lift the dough out of the water and squeeze it. The liquid oozing out should be clear, not milky. To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed seitan in the pan and let it rest until the dough relaxes. (After the dough has been rinsed for the last time in cold water, the gluten will have tightened and the dough will be tense, tough, and resistant to taking on any other shape.) After it has rested for 10 minutes, it will be much more flexible. Seitan is cooked in two steps. In the first step, the dough is put into a large pot with about 3 quarts of plain, boiling water. Boil the seitan for about 30 to 45 minutes, or until it floats to the surface. Drain the seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or whatever) or leave whole. Return the seitan to the cold tamari stock. Bring the stock to a boil, lower temperature, and simmer in the stock for 1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces). The second cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes. To store seitan, keep it refrigerated, immersed in the tamari stock. Seitan will keep indefinitely if it is brought to a boil in the tamari stock and boiled for 10 minutes twice a week. Otherwise, use it within eight or nine days. VARIATIONS: Instead of boiling the seitan in plain water and then stock, let the seitan drain for a while after it has been rinsed. Slice it and either deep-fry or saute the slices until both sides are brown. Then cook it in the tamari stock according to the recipe. Seitan also may be cooked (at the second step) in a broth flavored with carrots, onion, celery, garlic, tamari, and black pepper, which will give it a flavor similar to pot roast. Shiitake mushrooms may also be added to the stock. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed (mistakes and all) by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seitan - Method Ii Categories: Information, Vegetarian, Ethnic Yield: 1 servings 16 c White bread flour 1 Onion; peeled and sliced 6 c -to 1 Piece kombu, about 4" long 8 c Water, or more 1/4 c Ginger; sliced -=OR=- 3/4 c Tamari 2 ts -Ginger powder Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40 to 50 minutes preparation: 3 to 4 hours cooking Mix the flour and water together to make a medium-stiff dough. Knead it until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to rest for about 5 minutes in a bowl of cold water. Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm water and kneading the dough in it, underwater. When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough. Keep kneading, washing, and changing the water, until no more starch is given off. This may take as many as eight rinses, about 20 to 25 minutes. Pour 6 pints of water into a large pot. Add the tamari, onion, kombu, ginger, and dough, and simmer for about 3 hours. (To speed up the cooking, you could cut the dough into small pieces, each about 1-1/2"; the pieces would cook in about one hour.) The seitan is properly cooked when it is firm to the touch and when it is firm in the center. You can check by cutting into the seitan. If it is not done, it will feel like raw dough in the center. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seitan a la Normandie Categories: Vegetarian, Ethnic Yield: 4 servings 4 c Sliced onions 4 tb Apple juice concentrate 2 tb Minced garlic 1 c -Water 2 tb Sesame oil 1/2 c Ground, roasted pecan nuts -OR- other cooking oil -(Optional; this dish is 4 Pieces of seitan, 2 oz each - more delicate without it) - fried and simmered 3 md Apples; peeled, cored, -(SEE NOTE IN DIRECTIONS) - and thinly sliced 6 tb Tamari 2 tb Mirin or calvados or sherry NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (1/8 to 1/4 inch thick), each about 2 ounces. The thinner the better. Fry the seitan in a (little?) hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using. If you don't simmer it first, you may need to add more liquid to the recipe. Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked. Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seitan Parmigiana Categories: Vegetarian Yield: 4 servings 12 oz Seitan; cut into "steaks" 1 md Onion; chopped 4 tb Oil; for frying -and sauteed in water 3 c Spaghetti sauce - (optional) -----------------------------------BATTER----------------------------------- 1 c Whole wheat flour 1 1/2 c Water 1/4 c Corn meal 1/4 ts Salt ----------------------------------TOPPING---------------------------------- 10 1/2 oz Soft silken tofu - basil, thyme, rosemary) 1 ts Maple syrup 1/4 c Tahini 2 ts Italian herbs 1 ts Miso -(marjoram, sage, oregano, 1 pn Nutmeg (optional) For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes. This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seitan Roast with Mushroom Gravy Categories: Vegetarian Yield: 6 servings 1 lb Seitan 4 c Water 2 c Sliced mushrooms 1 tb Chopped fresh basil leaves 2 c Sliced onions 1 tb Chopped fresh sage leaves 1 1/3 oz Tofu scrambler Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened. "Vegetarian Times" November, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Senator's Navy Bean Soup Categories: Soups/stews, Beans Yield: 8 servings 1 c Dried navy beans 5 c Vegetable stock 1 tb Olive oil 1/2 ts Thyme 3/4 c Diced onion Salt and pepper; as desired 1/4 c Diced carrot 3 tb Lemon juice 1/4 c Diced celery COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Dressing Categories: Sauces, Salads, Pasta, Dressings Yield: 6 servings 1/4 lb Sugar 1 1/2 ts Worcestershire sauce 1/2 c Red vinegar Tabasco; to taste 3/4 oz Onion; chopped 1/4 c Salad oil 1/8 ts Salt 1/4 oz Toasted sesame seeds Paprika; to taste Peanut butter; to taste 1 tb Dry mustard Roasted garlic; to taste Prepare like a vinaigrette dressing. The dry mustard will be the emulsifier for the oil and vinegar. This won't have the peanutty taste that the other has, but you can experiment with the addition of peanut butter and garlic in this recipe. My suggestion is 2 tbsp of PB and 1 tbsp of roasted garlic. Also, you may want to convert this recipe. It yields about 1 1/2 quarts. "Sea World of Florida's Polynesian Luau", Shared by John Munson Karen's note: This recipe has been resized to make about six 2-tablespoon servings, so it will now yield about 3/4 cup of dressing. The notes from John regarding peanut butter and roasted garlic were for the original recipe, so you may decrease them as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Meal Categories: Vegetarian Yield: 1 servings 1 c Sesame seeds 1/2 ts Sea salt Place 2 tablespoons of the sesame seeds in a blender and blend well. Add the remaining seeds by 2 tablespoon measurements, blending well after each addition. Mix in the salt. Use as a dressing on salads, casseroles, and broled vegetables, or as a condiment. Makes 1 cup From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Noodles Categories: Pasta, Vegetarian Yield: 4 servings 1/2 lb Linguini 1 tb Sesame oil Water for boiling 1 tb Fresh cilantro, chopped 1 pn Salt 1/4 ts Red pepper, optional 3 ea Scallions, sliced 2 ts Toasted sesame seeds 1 tb Soy sauce Break linguini in half. In a medium pot, cook linguini in boiling salted water till al dente, about 8 minutes. Drain. Combine linguini with remaining ingredients & serve warm or at room temperature. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Soup Categories: Ethnic, Soups/stews, Vegetarian, Appetizers Yield: 4 servings 3 pt Stock 1 Lemon, juiced 1 c Sesame paste 1 tb Chopped parsley 1/2 c Water Bring the stock to a low boil. Beat sesame paste with water & lemon juice in a bowl. Add a cup of hot stock & stir together. Remove stock from heat & pour in sesame mixture. Garnish with herb & serve with bread. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shahi Dal Categories: Ethnic, Vegetarian Yield: 6 servings 2 c Pigeon peas, soaked for 20 6 Cloves -- minutes in cold water Salt 1 1/2 qt Water 1/4 c Ghee 1 ts Turmeric 1 md Onion, sliced finely 1 Cinnamon stick 1 1 1/2" piece ginger, chopped 1/2 ts Black peppercorns 4 Garlic cloves 3 Bay leaves 2 Fresh green chilies, chopped 6 Green cardamoms 1 lg Tomato, chopped Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shiitake Saute Categories: Vegetables, Vegetarian Yield: 8 servings 8 lg Fresh shiitake mushrooms 1 tb Soy sauce 2 tb Vegetable oil 1/2 ts Sugar 1 tb Mirin or sweet sherry Cut off and discard tough mushroom stems and cut caps into wedges. Heat oil in skillet. Add mushrooms and stir-fry until almost tender. Add mirin, soy sauce and sugar and toss to coat mushrooms. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sichuan Fried Eggplant Categories: Vegetables, Vegetarian, Chinese Yield: 4 servings 1 lb Eggplant 2 c Peanut oil; for deep-frying -----------------------------------BATTER----------------------------------- 1/4 c All-purpose flour 1/4 ts Salt 2/3 c -Water -----------------------------------SAUCE----------------------------------- 1 tb Peanut oil -OR- cider vinegar 3 tb Finely chopped scallions 3 tb Tomato paste 1 tb Finely chopped fresh ginger 2 ts Sugar 2 ts Chili bean sauce 2 tb Dark soy sauce 2/3 c Stock (chicken or vegetable) 1 ts Cornstarch; mixed with: 2 tb Rice wine or dry sherry 1 ts -Water 1 tb Chinese black vinegar Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them. For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes. For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside. Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sichuan Style Bean Curd Categories: Vegetarian, Beans, Oriental Yield: 2 servings 1/2 lb Bean curd 2 ea Red chili peppers 1 ea Green pepper, sliced 1 tb Soy sauce 1 ea Leek, sliced 1 tb Dry sherry 2 ea Green chilies, chopped 2 tb Yellow bean paste 3 tb Oil 2 ts Sesame oil Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice. Jack Santa Maria, "Chinese Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sicilian Eggplant Appetizer Categories: Appetizers, Italian Yield: 4 servings 3 md Eggplant 4 ea Green olives, halved Olive oil 4 ea Black olives, halved 4 sm Celery stalks, diced 4 tb Capers 4 tb Tomato sauce 1 tb Pine nuts 4 tb White vinegar 1/2 ts Black pepper 1/2 ts Honey Salt Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Chop Suey Categories: Vegetables, Chinese Yield: 4 servings 1 sm Onion, sliced 1 tb Sunflower oil 2 ea Carrots, julienned 1 sm Garlic clove, crushed 8 oz Can bamboo shoots 3 tb Soy sauce 12 oz Can bean sprouts Drain the bamboo & sprouts. Remove as many of the green pods as possible. Heat the oil in a wok & crush the garlic into it. Add the onion & carrots. Stir fry for a few minutes or until the onion has softened slightly. Stir in the bamboo shoots & cook for a minute. Add the bean sprouts & cok for another minute. Add soy sauce. Serve immediately. Bridget Jones, "Wok Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Tofu Vegetables Categories: Vegetarian Yield: 4 servings 2 md Onions, cubed 1/2 c Sunflower seeds 1 md Green bell pepper, cubed 1 c Water 1/2 lb Mushrooms, halved 1 ts Basil 1 lb Cubed tofu 1 ts Sage In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds water & herbs. Simmer till vegetables are limp. Serve over cooked rice. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singapore Spicy Noodles Categories: Oriental, Low-cal, Pasta Yield: 4 servings 1 1/4 c ;Water 3/4 ts Garlic Powder W/Parsley 2 tb Ketchup 1/4 ts Red Pepper; Crushed 2 1/2 ts Brown Sugar; Packed 2 1/2 tb Chunky Peanut Butter 1 1/2 ts Cilantro; Chopped 1/4 c Green Onions; Sliced 1 ts Cornstarch 8 oz Linguine; Cooked & Drained 3/4 ts Seasoned Salt 1 c Red Cabbage; Shredded In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage. PRESENTATION: Garnish with green onion curls. Serve with a marinated cucumber salad. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skordalia (Garlic Potato) Categories: Ethnic, Relishes, Vegetarian, Vegetables Yield: 1 servings 1 2/3 kg Potatoes 6 Black olives 90 g Garlic heads 3 Lemon slices 4 Lemons Sea salt to taste 370 ml Olive oil Pinch of parsley This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon. Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sloppy Joe Categories: Vegetarian Yield: 3 servings 1 sm Onion, chopped 1/2 tb Parsley 4 ea Garlic cloves, minced 1/2 lb Tofu, crumbled 1 tb Vegetable oil 2 ts Tamari 3 lg Mushrooms, chopped 3 tb Tomato sauce 1 lg Carrot, grated Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce. Cook till well heated through. Stuff into pita bread & serve. Wassermann, "Simply Vegan" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sloppy Joes Ii Categories: Vegetarian Yield: 8 servings 1 tb Olive oil 1 ts Oregano 2 ea Garlic cloves, minced 1/4 c Tomato ketchup 1 ea Chopped onion 1/4 ts Cayenne pepper 1 ea Green bell pepper, chopped 1 ts Worcestershire sauce 2 c TVP granules or flakes mixed 1 tb Honey, optional -- with 1 3/4 c hot water Salt, optional 6 oz Can tomato paste 8 lg Kaiser rolls, split 1/2 c Water Shredded lettuce Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired. The sauce should be thick but spreadable. If desired, toast rolls. Spoon the sauce over the bottom half of the roll, pile on the lettuce & top with remaining roll half. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soupa Fakes Categories: Vegetarian, Ethnic, Soups/stews Yield: 2 servings 170 g Lentils 60 ml Olive oil 1 Medium carrot 190 g Canned peeled tomatoes 4 Garlic cloves, halved Sea salt 1/4 Chopped onion Black pepper Boil the lentils for 5 minutes Empty the water and add 500ml of water Bring to the boil and allow to simmer for 10 minutes Add all the other ingredients and allow to cook on a low heat until all the ingredients are tender (takes about an hour or so) Serve when thick Posted by Kaz Dunkley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soupa Revithia Categories: Ethnic, Vegetarian, Soups/stews Yield: 2 servings 220 g Dried chickpeas Sea salt 1 ts Rosemary Black pepper 100 ml Olive oil Lemon juice Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender. Add lemon juice to taste before serving Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southern Beans Categories: Soups/stews, Vegetarian, Beans Yield: 4 servings 3/4 c Pre-soaked blackeye peas 1/4 ts Cinnamon 3 c Water 2 Bay leaves 1 md Onion; chopped 1 tb Tomato puree 1 sm Green or red pepper; chopped 1 tb Soy sauce 2 Garlic cloves Chili; to taste -- peeled and chopped Salt; to taste 1/2 ts Paprika 1 Piece of creamed coconut 1/2 ts Dried thyme; -OR- - (approximately 1 inch) 1 -Sprig of fresh thyme Cover the beans with water and bring to the boil. Add all the ingredients, except the creamed coconut and stir. Simmer for 45 minutes or until the beans are cooked and the liquid is reduced. Stir in the creamed coconut and adjust the seasoning if necessary. The stew should be hearty and thick. Carrots or other vegetables can be added to the stew 10 minutes before it is done. Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets. Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks. Rosamund Grant, "Caribbean and African Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soy "Sauerbraten" Categories: Vegetarian, German Yield: 6 servings 1 c TVP chunks 1 ea Bay leaf 1 tb Ketchup 1/2 ts Whole cloves 1 c Hot water 1 tb Cornstarch 1/2 c Cider vinegar 2 tb Soy sauce 1/2 c Water 1/2 c Soy sour cream 1 tb Honey 2 tb Oil Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an additional cup of water & simmer on top of the stove for 20 minutes, till tender. Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade. Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in marinade & cook for a few minutes more. Serve over noodles. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soybean Burgers Categories: Vegetarian, Beans Yield: 6 servings 1/2 c Dry soybeans 1 c Oats 1 Eggplant 1 1/2 c Wheat germ 1 Onion; diced 1/2 ts Salt 4 Garlic cloves; minced Oil -------------------------------MUSHROOM GRAVY------------------------------- 1 c Chopped onions 1 tb Arrowroot 2 Garlic cloves; minced 1/2 c Water 1 c Chopped mushrooms 1 tb Tamari 3 tb Butter or margarine Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soynog Categories: Beverages, Low-cal, Vegetarian Yield: 1 servings 1 c Soy milk --(liquid or granules) 1 tb Soy milk powder 1/8 c -to 1/4 ts Vanilla 1/4 c Almonds 1 ts Corn oil 1/4 Nutmeg --(or canola oil or 1 ts Carob powder (optional) --flax seed oil) 1 pn Tumeric (optional) 1 ts Lecithin Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy. Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above. If you can't find soy milk powder, then try thickening the soynog with, say, with 1/2 to one fresh banana. If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms :-) posted by Ted Wayn Altar in REC.FOOD.VEG ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soysage Categories: Vegetarian, Ethnic Yield: 6 servings 1 c Dry soybeans 1/2 ts Salt 2 Pieces kombu or kelp 1/8 ts Cayenne - each about two pieces long 2 lg Garlic cloves; minced 2 tb Whole wheat bread flour 1/2 md Onion; finely chopped 3/4 c Rolled oats 1/4 ts Dijon mustard 1 tb Canola or light sesame oil 1 1/2 ts Dried sage 5 tb Soymilk -OR- ground allspice 2 tb Nutritional yeast 1/4 c Water 1/4 ts Ground fennel seed 1/4 c Cider vinegar 1/4 ts Black pepper 4 -TO 1 tb Tamari 8 tb Gluten flour 1/4 ts Dried oregano Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use. Makes 3C This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991. From: mad4@ellis.uchicago.edu (Bill Maddex) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti and Tofu Categories: Vegetarian, Pasta Yield: 2 servings 1 c Tofu, mashed 2 tb Tamari 2 tb Nutritional yeast 2 c Cooked spaghetti 1 tb Oil 3 c Tomato sauce In a medium sized bowl, mix tofu, nutritional yeast, oil & tamari. Stir in the spaghetti & tomato sauce. Heat through in a moderate oven till hot. Serve. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Lentils Categories: Vegetarian, Pasta Yield: 4 servings 2 tb Oil 1/2 ts Basil 1 sm Onion, chopped 1/2 ts Oregano 1 ea Garlic clove, minced 1/4 ts Thyme 1/2 c Dry lentils 1/4 ts Salt 1 lg Can tomatoes 1/4 c Red wine 6 oz Tomato paste 8 oz Cooked spaghetti 1 c Water Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanakopita Nistisimi (Lenten Spinach Pie) Categories: Appetizers, Ethnic, Vegetarian Yield: 8 servings 1 lb Curly endive 5 tb Fruity olive oil 3 lb Fresh bulk spinach 1 Lemon -washed, large stems removed 1 1/2 c Finely chopped fresh dill 3 bn Large scallions 1 ts Salt - white and green chopped Freshly ground black pepper - together 1 tb Rice or cracked wheat -----------------------------------PASTRY----------------------------------- 1 1/2 c All-purpose flour 1 ts Baking powder Extra flour for rolling 5 tb Olive oil (about) 1 ts Sea salt 1 tb Sesame seeds Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and elastic. Cover it and set aside to relax for an hour or two. For the filling, separate the curly endive leaves, so the vegetable will cook in the same time. Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra 1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible. (Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the Greeks do.) Saute the scallions in 2 tablespoons olive oil, until barely soft. Add a few tablespoons of water if they stick to the pan. Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon. Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil. Set aside until you are ready to fill the pastry. Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about 2-quart capacity and brush the inside with oil. Divide the pastry into two unequal parts, and then again into halves. On a floured surface roll out one of the larger pieces of pastry. This should be large enough to line the dish, coming up and over the sides - this should make it very thin. Fit it into the baking dish and brush it with olive oil. Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil. Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture. Roll out the remaining two pieces of pastry, separately, to fit the top of the dish. Place the first on top of the spinach, brush with olive oil, then place the second on top of that. Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls) Categories: Appetizers, Ethnic, Vegetarian Yield: 8 servings 1 kg Spinach 14 ts Ground nutmeg 1 md Onion; chopped Salt 1 Leek; chopped Freshly ground black pepper 1 c Chopped spring onions 8 Fillo pastry sheets 1/3 c Olive oil Olive oil (or butter) 1/2 c Chopped parsley - for assembling rolls 3 ts Chopped dill or fennel SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pasry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches) clear on each side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Rice Categories: Ethnic, Spanish, Rice/grains Yield: 4 servings 3 c Cooked rice 1 sm Red pepper; finely diced 3 tb Olive oil 2 Ripe tomatoes 1 md Onion; finely diced - peeled, seeded and diced 1 tb Finely minced garlic Salt and pepper; to taste 1 sm Green pepper; finely diced COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Style Rice Categories: Ethnic, Spanish, Rice/grains Yield: 4 servings 1/2 lb Mushrooms, sliced 1 md Breen bell pepper, diced 4 tb Margarine 4 md Tomatoes, chopped Salt & pepper 3 c Hot water 2 tb Sweet wine or sherry 3 ea Whole cloves 1 sm Onion, chopped 1 ea Bay leaf 1 ea Garlic clove, minced 1 ds Cayenne 2 tb Olive oil Parsley for garnish 1 1/2 c Long grain rice Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper. Cover & remove from heat. Saute the onion & garlic in the oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Vegetable Stew with Eggplant Categories: Casseroles, Vegetarian, Ethnic, Spanish Yield: 4 servings 5 tb Olive oil 1 md Eggplant, peeled & cubed 4 md Onions, chopped 1/8 ts Cayenne 4 lg Green bell peppers, chopped 1/4 ts Paprika 4 lg Tomatoes, chopped Salt In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry. Vera Gewanter "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Vegetable Stew with Squash Categories: Ethnic, Vegetarian, Spanish, Soups/stews Yield: 4 servings 3 lg Onions, chopped 5 tb Olive oil 4 lg Green bell peppers, chopped 2 ea Garlic cloves, minced 4 lg Tomatoes, peeled & chopped 2 tb Chopped parsley 1 lb Yellow squash, chopped 1 1/2 ts Salt 2 md Potatoes, cubed Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Cake Categories: Cakes, Vegetarian Yield: 1 servings 1/3 c Shortening 1/2 ts Nutmeg 1 1/3 c Sugar 1/2 ts Cinnamon 2 1/2 c White flour 1 c Water 4 ts Baking powder 1 c Raisins 1/2 ts Salt Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy & well combined. Add the dry ingredients alternately with the water, a little at a time, beating well after each addition. Finally mix in the raisins. Bake in a large greased loaf pan for 45 minutes at 325F. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Cookies Categories: Cookies, Vegetarian Yield: 1 servings 1/4 c Shortening 1/4 ts Cloves 1/4 c Brown sugar 1/4 ts Ginger 1/3 c Molasses 1 pn Nutmeg 1/4 ts Baking soda 1 pn Allspice 1/2 ts Salt 1 1/4 c Flour 1/4 ts Cinnamon Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition. Add flour a little at a time. Mix thoroughly. Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F. Makes 60. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Bake Sweet Potatoes Categories: Appetizers, Vegetables Yield: 4 servings 2 md Sweet potatoes 1/4 ts Cumin 1 1/2 tb Vegetable oil 1/4 ts Ginger powder 1 ts Curry powder 1/2 ts Salt 1/4 ts Turmeric Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut the into sticks & set aside. Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking. "Vegetarian Times" October, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Black Beans Categories: Vegetarian, Spreads, Beans Yield: 4 servings 4 oz Black beans, soaked 2 ea Green bell peppers, diced 1 ea Onion, chopped 8 oz Carrots, diced 2 ea Garlic cloves, crushed 2 oz Roasted peanuts 1 tb Olive oil 1 ea Orange, peeled & sliced 1 ts Grated ginger 1 tb Sherry 1/2 ts Cumin 1/2 ea Lemon, juiced 1/2 ts Coriander 1 ts Shoyu 1 sm Fresh green chili, chopped Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock. Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in the spices & for another 2 minutes, stirring. Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally. Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved stock, but not too much as the curry should be dry not wet. Cook, covered, for another 10 to 15 minutes. Serve, garnished with extra orange slices. Sarah Brown's "Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Chick Peas Categories: Vegetarian Yield: 4 servings 6 oz Dried chick peas, soaked 1 ts Cumin 3 pt Water 2 ea Red or green bell peppers 2 tb Oil -- diced 2 md Onions, diced 4 tb Tomato paste 1/2 ts Chili powder 1/2 pt Stock 1 ts Coriander Lemon juice to atste 1 ts Fresh ginger, minced Salt & pepper After soaking, drain the chick peas. Cook in fresh water for 60 minutes till tender, drain & reserve liquid. Heat oil in large skillet. Fry gently the onion together with the spices for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato paste into the stock & add to the skillet. Cook for 10 minutes. aste for seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta. Sarah Brown, "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Okra Categories: Ethnic, Vegetables Yield: 4 servings 1 tb Ground cumin 1/4 c Lemon juice 1/2 ts Turmeric 1 ts Dijon mustard 1 ts Chili powder 1/2 lb Okra 1/4 ts Salt 1/4 c Vegetable oil Mix cumin, turmeric, chili powder, salt & lemon juice in a small bowl. Add mustard & mix into a wet paste. Cut stems off okra then split them three quarters of the way down. Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip. Pour al ittle of the paste in to the openings, spread it lightly all over but the narrow tip. Sprinkle with salt. Heat oil in a skillet & fry okra, covered, till tender, about 10 minutes, turning them once. Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Somerset Carrots Categories: Vegetables Yield: 4 servings 1 lb Carrots, scrubbed 3 oz Water 1 oz Margarine 1 ts Rosemary 3 oz Cider 1 ts Mustard powder Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away. Sarah Brown "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Sweet Potatoes Ii. Categories: Appetizers, Vegetables Yield: 4 servings 2 md Sweet potatoes 1/2 ts Garlic powder 1 1/2 tb Vegetable oil 1/4 ts Ginger powder 1/2 ts Coriander 1 tb Soy sauce Wash & scrub potatoes. Cut into sticks & set aside. Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking. "Vegetarian Times" October, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Vegetables Categories: Ethnic, Vegetarian Yield: 6 servings 1 1/2 lb Potatoes 1 sm Cauliflower, chopped 1 ea Broccoli head, include stem 1 md Onion, finely chopped 5 lg Carrots, sliced 1/2 c Ghee Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head. Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender. In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread. "The Africa News Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Black Bean & Lentil Salad Categories: Salads, Beans Yield: 8 servings 2 c Cooked black beans 1 ts Salt 2 c Cooked red lentils 3 tb Olive oil 1 ts Dry mustard 1 ts Crushed red peppers 3 tb Minced garlic 1 sm Butterhead lettuce, torn 1 tb Fresh parsley, minced 2 lg Red bell peppers, sliced 1/2 c Rice vinegar 2 lg Red potatoes, cooked, sliced Juice from 1 lemon 1/2 c Grated carrots Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour. Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Bread Categories: Breads, German Yield: 1 servings 300 g Flour, wheat 20 g Yeast, fresh 350 g Flour, rye 300 cc Water, 40øC 700 g Leaven 10 g Herbs of Provence 20 g Salt Give the flour in a pot, mix well with herbes, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225øC for 70 min. You can use single herbs (e.g. thyme) instead of h. of Provence. If you divide the paste in two parts the baking time would be 50 min. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cauliflower with Braised Tomatoes Categories: Spreads, Vegetables, India Yield: 4 servings 4 tb Ghee 1 tb Coriander 1 ea 1" piece of ginger root 1/2 ts Turmeric 2 ea Green chilies, minced 1 ts Salt 1/2 ts Black mustard seeds 3 ea Diced toamtoes 1 ts Cumin seeds 1 ts Garam masala 1 lg Caulflower into florets 3 tb Minced coriander Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally. Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Eggplant-Miso Saute with Bulgur Categories: Vegetarian Yield: 4 servings 1 1/2 c Bulgur 1 md Eggplant, peeled & diced 3 c Boiling water 1 ea Garlic clove 1/4 c Miso 1 ts Minced fresh ginger 3 tb Water 1/4 lb Pressed tofu, diced 1 tb Honey 1 bn Green onions, sliced 2 ts Sesame oil 1/2 ts Hot red pepper flakes 2 tb Safflower oil Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender. Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi) Categories: Oriental, Vegetables, Vegetarian, Sauces Yield: 6 servings 1 1/2-inch-round ball tamarind 1/2 c Packed flaked coconut 1/4 c -Boiling water -- fresh or canned, 1 lb Thin, long eggplant -- unsweetened 3 tb Light vegetable oil 1 ts Cayenne pepper (or more) 1 1/2 ts Minced garlic 1/2 ts Coarse salt; or to taste 2 ts Ground coriander 2 tb Unsulphured molasses 1/4 ts Ground cinnamon -OR- Brown sugar 1/8 ts Ground cloves 1/2 ts Black mustard seeds ---------------------------GINGER-TAMARIND SAUCE--------------------------- -Tamarind residue from above 1/2 ts Cornstarch 1/2 c -Boiling water 1 tb Shredded fresh ginger Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Ginger Sauce (For Noodles) Categories: Sauces, Vegetarian, Pasta, Low-cal Yield: 6 servings 3 tb Vegetable oil 1/2 ts Chili oil; -OR- 3 tb Rice vinegar 1/4 ts -Dried crushed red pepper 1 1/2 tb Low-sodium soy sauce 2 Green onions; thinly sliced 1 tb Oriental sesame oil 1 Carrot; peeled, shredded 2 ts Minced peeled fresh ginger 1/2 Cucumber 2 Garlic cloves; minced -- peeled, seeded, chopped 1 ts Sugar 1/4 c Chopped fresh cilantro [Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.] Whisk all ingredients to blend in large bowl. Refrigerate. Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Hot Sichuan Tofu Categories: Vegetarian, Oriental Yield: 6 servings -------------------------------SAUCE MIXTURE------------------------------- 1 tb Cornstarch 1/2 ts Sichuan Peppercorn powder 2 ts Sugar -- (amount may be doubled) 2 Garlic cloves (or more) 1 tb Red hot pepper oil (or more) -- minced 3 tb Vinegar 1 tb Hot Bean Paste 1 tb Soy sauce 1 tb Sherry Salt & pepper; to taste -----------------------------OTHER INGREDIENTS----------------------------- 1 lb Tofu (firm or soft); diced 1/4 lb Fresh mushrooms; chopped 1 tb Soy sauce 1/4 c Water chestnuts, chopped 2 tb Corn or canola oil 3 Green onions (or more) 1 tb Minced ginger root -- minced Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Lentil Stew (Yemiser W'et) Categories: Ethnic, Vegetarian, Soups/stews Yield: 8 servings 1 c Lentils 1 tb Sweet Hungarian paprika 1 c Onions, chopped 2 c Tomatoes, chopped 2 ea Garlic cloves, chopped 1/4 c Tomato paste 1/4 c Ghee 1 c Vegetable stock 1 tb Berbere 1 c Green peas, fresh or frozen 1 ts Ground cumin Salt & pepper Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Mixed Vegetable Stew (Yetakelt W'et) Categories: Ethnic, Vegetarian, Soups/stews Yield: 4 servings 1 c Finely chopped onions 1 c Potatoes, cubed 2 ea Garlic cloves, pressed 1 c Tomatoes, chopped 1 tb Berbere 1/4 c Tomato paste 1 tb Hungarian paprika 2 c Vegetable stock 1/4 c Ghee Salt & pepper 1 c Green beans, sliced 1/4 c Fresh parsley 1 c Carrots, chopped Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender. Add salt & pepper to taste & mix in the parsley. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Spinach Categories: Vegetarian, India Yield: 6 servings 3 lb Chopped fresh spinach 6 ea Garlic cloves, chopped 3 md Turnips, cubed 1 ea 1" piece ginger, chopped 2 c Water 1 ts Turmeric 1/4 c Ghee 1/2 ts Red chilies 1 tb Black mustard seeds 1 tb Garam masala 1 lg Onion, chopepd Salt Boil spinach & turnips in water for 12 to 15 minutes. remove & set in a bowl. Mash with a fork. Rinse the pot & heat the ghee. Add mustard seeds & a few seconds later add the onion, garlic & ginger. Cook til lthe onion is browned. Add turmeric, chili, garam masala & salt. Stir in the mashed vegetables. Cover & simmer for 5 minutes until all the liquid has evaporated, stirring occasionally. Serve. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Stewed Cauliflower & Potatoes Categories: Ethnic, Vegetables, Soups/stews Yield: 4 servings 1/4 c Vegetable oil 1 ts Salt 1 md Onion, chopped 1/4 ts Turmeric 2 lg Potatoes, cubed 1 md Cauliflower, cut into floret 1 ts Cayenne 1 ea Green chili, seeded, sliced 1/4 c Lemon juice 1 ea Dry red chili, seeded, crush Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric. Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about 1/4 c water. Continue to cook till the vegetables are tender, adding more water if necessary. Adapted from Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Szechuan Tofu Categories: Vegetarian, Chinese Yield: 4 servings 24 oz Soft tofu 1/2 ts Sugar 2 tb Oil 1/2 c Stock 1 ts Minced fresh ginger 1/2 tb Cornstarch dissolved in 2 1 ea Garlic clove, minced -- tb water 3 tb Chopped scallions 1 ts Sesame oil 1 tb Szechuan hot bean paste 2 dr Hot chili oil 1 tb Tamari 1/4 ts Szechuan peppercorn powder 1/2 ts Salt Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari, salt, sugar & stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili oil & peppercorn powder. Sprinkle with remaining scallions & serve with brown rice. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Tofu Pate Categories: Vegetarian Yield: 4 servings 1 lb Tofu (fresh) 1 Garlic clove; -OR- 1/4 c Whole wheat flour 2 ts -Garlic powder 1/4 c Cornmeal 1/4 ts Savory 1/2 c Wheat germ 1/4 ts Powdered sage 1/4 c Vegetable oil 1/2 ts Allspice 2 tb Soy sauce 2 ts Oregano 1 ts Molasses 2 ts Dijon mustard, more to taste 1/2 ts Ground fennel -(or any prepared mustard) Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees. Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Makes 2.5 cups. JTK's notes: I accidently used wheat bran instead of germ, and it still worked (kind of dry, though). I made this in a 2-qt. porcelain souffle dish, which it filled approx. 2/3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & hot sauce. Mash tofu very well, or you will have lots of tofu lumps --- I think I might try blending this in the food processor next time, to avoid this problem. This was enough for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day). (vegan) --- from the net, don't know authorship (sorry). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach & Leek Soup Categories: Soups/stews, Appetizers, Oriental Yield: 4 servings 1 1/2 tb Peanut oil 1/2 c Canned water chestnuts, 2 ea Garlic cloves, minced -- drained, rinsed, sliced 2 lg Leeks, sliced 6 c Vegetable stock 1 md Carrot, sliced very thinly 2 tb Tamari -- into matchsticks 1 tb Rice vinegar 10 oz Fresh spinach, washed & Salt & pepper -- stemmed Strips of 5-spice tofu Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste. Heat through but do not boil. Serve immediately, garnished with tofu strips. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach & Lentil Soup Categories: Ethnic, Soups/stews, Appetizers, Vegetarian Yield: 4 servings 1 lb Spinach, washed & drained 2 ea Garlic cloves, chopped 1 c Lentils 1/2 ts Cumin powder A few bay leaves 1/2 ts Salt 3 tb Olive oil 1 pn Black pepper 1 bn Green onions, sliced Water/stock as required Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Ball Curry Categories: Vegetarian, India Yield: 4 servings 4 c Spinach 1/2 ts Green mango powder 2 md Potatoes 1/2 ts Cayenne 1 c Chick pea flour Ghee to deep fry 3 tb Soy milk or cream Dried coconut 1 ts Salt 1 1/4 c Gravy, see recipe 1 pn Turmeric Chopped cilantro 1/2 ts Garam masala Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire. Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate. Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes. Garnish with coriander & serve. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Cooked in a Bihari Style Categories: Vegetables, Vegetarian, Ethnic Yield: 4 servings 1 1/2 lb Fresh spinach -(very finely minced) - washed and trimmed 1/2 ts Salt 1/2 ts Freshly grated fresh ginger 2 tb Very finely minced cilantro 1 Garlic clove; mashed 2 tb Mustard oil 1/2 ts Minced fresh hot green chili This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you can't obtain the pungent golden mustard oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil. In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day. DIRECTIONS: ========== Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze out as much liquid as you can easily. Put spinach in food processor or blender with 2 tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a serving bowl. Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour this dressing over the spinach and mix thoroughly. Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Mushroom Lasagna Categories: Vegetarian, Pasta Yield: 9 servings 1 lb Firm tofu 1 ts Nutmeg 1 ts Salt 2 ts Tarragon 4 tb Lemon juice 2 ts Dill 2 tb Vegetable oil 8 oz Mushrooms 2 1/2 tb Tahini 8 oz Spinach 1 tb Light miso 1/2 c Fresh parsley 1 1/2 tb Olive oil 4 tb Breadcrumbs, toasted 1 lg Onion, chopped 1/2 c Walnuts 2 lg Garlic cloves, pressed 4 c Tomato sauce Black pepper to taste 9 ea Lasagna noodles, al dente Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Mushroom Pie Categories: Vegetarian Yield: 8 servings 1 tb Dry yeast 1/2 ts Fennel seeds 1 c Warm water 1 tb Olive oil 1/2 ts Sugar 2 c Sliced mushrooms 1 tb Oil 10 oz Box frozen, chopped spinach, 3 c White flour -- thawed & drained 1/2 ts Salt 6 oz Can tomato paste 1 c TVP granules or flakes 1/4 c Water 7/8 c Boiling water Soymilk or oil for brushing 1 ts Oregano -- top crust 1 ts Basil DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for 5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth, elastic ball of dough. Cover & let rise till doubled in size. Punch down. Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch springform pan, patting it up the sides. Set aside. Reserve the remaining dough. FILING: Mix together the TVP, boiling water, oregano, basil & fennel. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste & water. Heat through. Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on top of the filling, overlapping slightly, sealing the wide ends to the bottom crust. Brush the top with a little soymilk. Bake for 30 to 35 minutes. "Vegetarian Times" February, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Puree Categories: Vegetarian, Pasta Yield: 1 servings 1 lb Fresh spinach, cleaned 1 md Garlic clove, minced 1/4 c Water 1 ea Black pepper to taste 1/2 ts Salt Cook the spinach without added water in a covered pot fro just a few minutes - until tender & very bright green. Transfer to a blender & with 1/4 cup water, puree till very smooth. Place in a small bowl. Thin to desired consistency & season with garlic, salt & pepper. Serve on cold pasta or on hot baked potatoes. "Vegetarian Times" April, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sprout, Bean & Vegetable Stew Categories: Ethnic, Vegetarian, Beans, Soups/stews Yield: 4 servings 1 c Yellow lentils 3/4 ts Black mustard seeds 1/3 ts Turmeric 1/4 ts Fenugreek seeds 1 lb Brussels sprouts 2 ts Chopped garlic 1/4 lb Green beans, sliced 1 tb Sambaar powder 1 tb Tamarind paste 2 ts Salt 3 tb Light vegetable oil 2 tb Coriander leaves, chopped Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Eggplant Categories: Ethnic, Vegetables, Soups/stews Yield: 4 servings 1/4 c Vegetable oil 1/2 ts Salt 1 md Onion, chopped 1 3/4 c Canned tomatoes 4 ea Bay leaves crumbled 2 tb Red wine vinegar 1 lg Eggplant 1/2 ts Caraway seeds, bruised 1/2 ts Chili powder 1/4 c Lemon juice Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add pieces to skillet. Add rest of the ingredients. Raise heat till mixture begins to simmer then cover, reduce heat & simmer 20 minutes til the eggplant is very tender. Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fry with Black Bean Sauce Categories: Vegetarian, Beans, Sauces Yield: 2 servings 2 tb Fermented black beans 1/2 c Julienned red pepper 1 tb Minced garlic 1 c Napa cabbage, sliced 1 tb Grated ginger root 1 ts Honey 1/4 c Sherry/vegetable stock 1 ts Tamari sauce 1/3 c Thinly sliced onions 1 ts Cornstarch & 2 ts water 1 ea Garlic clove, minced 1 c Cooked brown rice 1/2 c Sliced bok choy SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside. STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5 minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce thickens slightly. Remove from heat & stir in 1 tb black bean sauce. Serve over rice. "Vegetarian Times" September, 1990 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Vegetables with Tofu Categories: Vegetarian, Chinese Yield: 4 servings 2 tb Sesame oil 1/4 c Toasted sunflower seeds 2 md Green bell peppers, diced 1/4 c Dry sherry 1 lg Celery stalk, diagonally 2 tb Tamari -- sliced 1/2 ts Grated ginger 2 ea Garlic cloves, minced 3 ea Cakes of tofu, diced 1 1/2 c Mung bean sprouts Chinese noodles 2 bn Scallions, chopped Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Bean Curd with Green Beans in Hot Sauce Categories: Vegetarian, Vegetables, Beans, Sauces, Chinese Yield: 4 servings 12 oz Green beans 3 1/2 tb Vegetable oil 1 1/2 Cakes bean curd 1/2 ts Salt 3 Garlic cloves -----------------------------------SAUCE----------------------------------- 1 tb Light soy sauce 2 ts Chili sauce 1 tb Hoisin sauce 2 ts Oil (Chinese chili oil opt.) 1/2 tb Yellow bean sauce (paste) 1 tb Tomato paste Trim the green beans and cut each one in half. Boil them in ample water for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes. Crush and chop the garlic. Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour in all the sauce ingredients. Turn and stir them together for 1 minute. Cook and turn for 1-1/2 minutes and serve. Serves 4-5 with rice and other dishes. Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry & Apple Jam Categories: Spreads, Preserve, Fruits Yield: 1 servings 500 g Strawberries 2 c Water 3 lg Green apples 1 kg Sugar, warmed 1/4 c Lemon juice Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten cut quarters into thin slices. Put all the ingredients, except the sugar, into a large pot. Cover & bring to a boil. Simmer until the fruit is tender. Add warmed sugar & stir till it has dissolved. Increase heat, stirring frequently & cook till setting point is reached. Remove from heat & let stand for 5 minutes. Pour into warm sterile jars & seal. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Conserve Categories: Spreads, Preserve, Fruits Yield: 1 servings 500 g Strawberries 1 1/2 c Sugar Wash & drain fruit, then remove stalks. Cover friuit with 1/2 cup of sugar & stand overnight. Strain liquid from strawberries. Place in pot, add remaining sugar & stir over low heat for 10 minutes. Do not allow to boil. Add fruit & cook till setting point is reached, about 20 to 30 minutes. Ladle into warm sterile jars. Letts "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Liqueur Jam Categories: Spreads, Preserve Yield: 1 servings 500 g Strawberries 1 3/4 c Sugar 1 md Green apple 2 tb Grand marnier Juice of 1 lime Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice & let stand covered for 30 minutes. Microwave the fruit & juice for 4 minutes on high. Add sugar, stir & microwave 35 minutes on high, stirring every 10 minutes. Stand five minutes, pour into warm sterile jars. Seal. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cucumber Rings Categories: Appetizers, Vegetarian Yield: 4 servings 2 lg Eggplants Salt & pepper A little oil 1 Cucumber 1 oz Flaked almonds 1 Lettuce 1 sm Onion, finely chopped 1 lb Tomatoes, sliced 1 Garlic clove, crushed Lemon wedges 1 tb Fresh parsley, chopped Parsley sprigs Preheat oven to 400F/200C. Slice eggplants in half & rub oil lightly over the skin. Place face down on a greased tray & bake 1 hour. Leave to cool. Scoop out the insides & blend with the almonds, onion, garlic & parsley. Season well & chill thoroughly. Cut cumcumber into 8 x 1 inch rounds. Scoop out the middle of each round to form a small case, be careful not to cut all the way through. Either leave the cases raw or blanch in boiling water for 5 minutes. Fill cucumber chunks with the eggplant pate. Line a serving platter with lettuce & edge this with tomato slices. Put cucumber cases in the centre & garnish with lemon & parsley. Sarah Brown, "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Eggplant Categories: Vegetarian Yield: 4 servings 2 lg Eggplants 1 c Bulgur wheat 1/4 c Olive oil 3/4 c Vegetable stock 1 lg Onion, diced 1 ts Oregano 2 ea Garlic cloves, chopped Salt & pepper 1 c Mushrooms, sliced Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Green Peppers Categories: Ethnic, Vegetarian Yield: 4 servings 6 ea Green peppers 2 ts Salt 1 c Olive oil 1/2 ts Pepper 2 ea Onions, chopped 4 ea Tomatoes, chopped 1 tb Parsley, chopped 2 c Cooked rice 1 ts Marjoram 2 tb Chopped walnuts Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes. Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Grape Leaves Categories: Vegetarian, Appetizers Yield: 6 servings 2 tb Olive oil 1/4 ts Turmeric or to taste 1 md Onion, finely chopped 1 c Cooked yellow split peas 5 c Chopped mushrooms 2 c Cooked white or brown rice 1 tb Dried parsley or to taste 1 16-oz jar grape leaves 1/4 ts Black pepper or to taste 1 c Water 1/8 ts Cayenne pepper or to taste In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod. From _Vegetarian Times_, March 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Grape Leaves - Yalanchi Sarma Categories: Vegetarian Yield: 4 servings 1 qt Water 2 Tomatoes; finely chopped 8 oz Preserved grape leaves 1 ts Dried mint - stems removed 1/2 ts Allspice 1 c Cooked rice 1 Garlic clove; minced 1 md Onion; grated 1 Lemon, juiced 2 tb Fresh parsley, minced -water (as needed) In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside. In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours. In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up. Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed. Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushroom Caps Categories: Appetizers, Vegetarian Yield: 10 servings 10 lg Mushrooms 1 tb Fresh parsley, chopped 1 ts Cold-pressed olive oil 1 sl Whole wheat bread 1/4 Onion; finely chopped -made into crumbs in blender 3 lg Garlic cloves 1/8 ts Pepper - finely chopped 1 tb Natural soy sauce 1/4 ts Basil 1 tb Sherry 1/4 ts Oregano 1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps, open side up, in a lightly oiled baking dish. Fill each cap with the bread crumb mixture, forming a mound with your fingers. 4. Bake for 15 minutes and serve hot. "The High Road to Health" by Lindsey Wagner and Ariane Spade. FROM: LISA DEBOVSKI (NDTK86B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Okra Categories: Vegetables, Spreads, India Yield: 6 servings 1 1/2 lb Fresh okra, washed & dried 1/4 ts Cayenne 2 tb Whole coriander seeds, 1/8 ts Asafetida - coarsely crushed 1/2 ts Turmeric 1 tb Whole cumin seeds 1 tb Ground almonds - coarsely crushed 1/2 tb Lemon juice 2 ts Fennel seeds 5 tb Ghee 1/2 ts Black pepper 1/2 ts Salt 1 tb Garam masala Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture. Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook. Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked. Place the okra on paper towels & toss with salt. Serve piping hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunny Splits Soup Categories: Soups/stews, Vegetarian Yield: 6 servings 1/2 c Green split peas 2 Celery stalks; sliced 1/2 c Yellow split peas 3 Carrots; sliced 1/2 c Red lentils 3 md Sunchokes; cut in 1" chunks 6 c -Water -(Jerusalem Artichokes) 1/2 ts Caraway seeds 1/2 ts Salt 1 Onion Black pepper; to taste Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours. Using the same soaking water, bring the beans to a boil and skim off any foam that accumulates. Add caraway, onion, celery, carrots. Reduce heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to taste. Simmer an additional 10 minutes until sunchokes are crisp-tender. Nutritional Information Per Serving: Protein - 14 grams (25%); Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212; Sodium - 213 mg.; Cholesterol - 0 mg. Exchanges: 2 starch/bread, 2 veg. These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue) Shared by Linda Martin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Super Sweet and Sour Tempeh Categories: Vegetarian Yield: 4 servings ----------TEMPEH------------ 1 ea Onion, chopped 1/2 c Water 1 1/4 c Water 2 ts Salt 2 1/2 tb Honey 1/2 ts Coriander, ground 4 ts Soy sauce 1 ea Garlic clove, minced 1 tb White vinegar 1 pk Tempeh, cubed 1 tb Tahini 1/4 c Cornstarch 1/2 ts Grated ginger Oil for deep frying 1 ea Green onion, sliced -----Sweet & Sour Sauce----- 2 tb Cornstarch 1 tb Oil Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside. SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened. Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta. Great hot or cold. * I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to 1/2 cup. Adapted from Frances Moore Lappe, "Diet for a Small Planet". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet & Sour Lentils with Brown Rice Categories: Vegetarian, Rice/grains Yield: 4 servings 1/2 c Dry lentils 1/2 c Water 3 c Water 1 ts Cornstarch 2 tb Vinegar 1 sm Onion, sliced 2 tb Honey 2 tb Oil 1 tb Tamari 4 ea Celery sliced diagonally 1/2 ts Grated ginger Bring water to a boil & cook lentils for 25 minutes. Drain & set aside. combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix cornstarch with a little water & add to sauce. Saute onion in oil till soft. Add pieces of celery & cook for 5 minutes over medium heat. Add lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pickled Carrots Categories: Pickles, Vegetables Yield: 3 servings 2 lb Carrots; peeled 1 ts Salt 1 c Sugar 1 Cinnamon stick 2 c Vinegar 1 tb Mixed pickling spice 1 1/2 c Water Serve these sweet-and-sour nibbles as cocktail food or give jars of them to friends. Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into 3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup, leaving 1/2-inch head space. Adjust lids and process in boiling water bath 30 minutes. (C) 1992 The Los Angeles Times Posted by Karen Mintzias in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Pie Categories: Vegetarian, Pies Yield: 8 servings 1 ea 9" pie crust 1 pn Cardamom 4 md Sweet potatoes 1 pn Cinnamon 2/3 c Water or soy milk 1 pn Nutmeg 1 1/2 tb White miso 1 pn Ginger 1 tb Cornstarch 1/4 c Walnut halves Prepare pie crust & set aside. Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency. Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour. Chill or cool to room temperature before serving. Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed. "Vegetarian Times" October, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Soup Categories: Soups/stews, Vegetarian, Appetizers Yield: 6 servings 1 1/4 lb Sweet potato, diced, peeled 6 c Water 3 Carrots, chopped 2 tb Lemon juice 1 lg Celery stalk, chopped 1 ts Hungarian sweet paprika 1 Bay leaf Put all vegetables with the bay leaf in a soup pot. Add water & bring to a boil. Simmer for about one hour. Stir occasionally. Just befroe serving, add lemon juice & paprika. Remove bay leaf. Joel Rapp, "Mother Earth's Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Syrian Noodles with Lentils Categories: Vegetarian, Ethnic, Pasta Yield: 6 servings 2 tb Vegetable oil 2 c Lentils, washed 1 ea Onion, chopped 1 ea Bay leaf 3 ea Garlic cloves, pressed 7 c Water 2 ts Roasted cumin seeds, ground Salt & pepper 1 ts Roasted coriander, ground 4 oz Broken vermicelli 2 sm Cayenne peppers Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings. Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls. In place of vermicelli, use wholewheat spaghetti noodles or macaroni. Martha Rose Shulman, "Spicy Vegetarian Feasts" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabouleh (Burghul and Parsley Salad) Categories: Ethnic, Salads, Rice/grains, Vegetarian Yield: 6 servings 3/4 c Fine burghul 1 1/2 ts Salt 2 c Cold water 1/2 ts Freshly ground black pepper 2 c Chopped parsley 2 Firm ripe tomatoes 1/2 c Finely chopped spring onions Crisp lettuce leaves 1/4 c Finely chopped mint 1/4 c Lemon juice; mixed with: 1/4 c Olive oil 1/2 ts Salt 2 tb Lemon juice Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour. Chop parsley fairly coarsley, measure and add to burghul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste. Serves 6-8 Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabouli Herb Salad Categories: Mideast, Salads, Vegetarian Yield: 4 servings 4 tb Olive oil 2 Tomatoes; finely chopped 3 Lemons, juiced 1 bn Scallions; minced Salt (to taste) 1/2 Onion; grated Pepper (to taste) 1 Green bell pepper; seeded 2/3 c #1 bulgur - and finely chopped -(the finest grain possible) 1/2 Head romaine lettuce, 1 1/2 bn Parsley; finely chopped - washed, dried, and 2 tb Fresh mint, chopped - leaves separated. 2 Garlic cloves; minced In a small bowl place the olive oil, lemon juice, salt and pepper. Whisk the ingredients together. Set the dressing aside. Place the bulgur in a strainer and rinse it with cold water. Squeeze out the excess water. In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes, scallions, onions, and green bell peppers. Toss the ingredients together well. Add the dressing and toss it in well. On each individual serving plate, arrange the romaine lettuce. Place the bulgur salad on top. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tahini Sauce Categories: Sauces, Vegetarian Yield: 4 servings 2 Garlic cloves 1/2 ts Salt 1/4 c Tahini (sesame seed paste) 4 tb -Cold water 4 tb Lemon juice Process the above in a blender. From: ded@kps.se (David Edwards /DP) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tameya (Broad Bean Patties) Categories: Ethnic, Vegetarian, Beans Yield: 10 servings 2 c Dried broad beans Freshly ground black pepper 1 c Chopped spring onions 1/4 ts Hot chili pepper 1/4 c Chopped parsley 1/4 ts Bicarbonate of soda 2 tb Chopped coriander leaves Sesame seeds, optional 3 Garlic cloves Oil for deep frying 1 1/2 ts Salt Place beans in a bowl and cover well with cold water. Leave to soak for 2 days, changing water 2 or 3 times. Drain beans and remove skins by pressing each firmly with fingers. Bean should pop out, otherwise tear skin with fingernail then squeeze. Pass cleaned beans through food grinder using fine screen. Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass through grinder twice more, then knead to a paste. Let mixture rest for 30 minutes. With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame seeds if desired. Place on a tray and leave at room temperature for 20 minutes. Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1 minute. Fry tameya a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce. Food processor method: Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above. Makes 30 Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tan Tan Noodles Categories: Pasta, Vegetarian, Chinese Yield: 2 servings 1 tb Peanut oil -OR- peanut butter 1/4 lb Sichuan preserved vegetables 1 tb Dark soy sauce -- rinsed and finely chopped 1 tb Sugar 1 tb Finely chopped garlic 2 c Stock (chicken or vegetable) 2 ts Rice wine or dry sherry 1/2 lb Chinese flat thin noodles 1 tb Chili bean sauce --(dried or fresh, 1 tb Chinese sesame paste -- wheat or egg) Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tandoori Tofu Brochettes Categories: Vegetarian, India Yield: 4 servings 1 lb Extra firm tofu, drained 2 tb Paprika 3 ea Green onions 1 tb Garam masala, optional 1 tb Fresh ginger, minced Salt & pepper to taste 3 ea Garlic cloves --------BROCHETTES---------- 1 tb Brown sugar 4 sm Red onions, unpeeled 1 tb Soy sauce 1/4 lb Button mushrooms 1 pn Saffron, dissolved in 1/2 c 1 pt Cherry tomatoes -- boiling water 1 ea Green pepper, seeded & slice 1/2 c Soy yogurt Cilantro leaves & lemon 2 tb Chili powder -- wedges for garnish Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute. BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges. PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tasty Bean Curd Categories: Vegetarian, Beans, Chinese Yield: 2 servings 1/2 lb Flat noodles 1 ts Salt 3 tb Oil 1 ts Brown sugar 1 sm Onion, sliced 2 tb Soy sauce 1 c Sliced broccoli 2 tb Dry sherry 1 c Sliced mushrooms 1 tb Sesame oil 1/2 c Sliced water chestnuts 1 1/2 lb Bean curd, cubed 1/2 c Sliced bamboo shoots 2 ts Sesame seeds 1 c Bean sprouts 2 tb Cashew nuts 2 ea Garlic cloves, chopped 2 tb Green onions, chopped 1 ts Ginger, chopped 2 tb Green peppers, chopped Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Jack Santa Maria, "Chinese Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tea Biscuits Categories: Breads Yield: 1 servings 3 c White flour 1 ts Salt 4 ts Baking powder 2/3 c Shortening 1/4 c Sugar 2 c Water Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes. Variation, add 1/2 c currants before adding the water. Makes 18 biscuits. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempeh & Bulgur Salad Categories: Salads, Appetizers, Vegetarian Yield: 4 servings 2 tb Oil 1 Tomato, diced 4 oz Tempeh, cubed 2 tb Fresh minced parsley 1/2 Onion, chopped 1 tb Vinegar 1/2 c Bulgur 1 tb Lemon juice 4 lg Mushrooms, chopped 1 1/2 ts Honey 1 c Water 1/2 ts Dillweed 1 tb Soy sauce 1/8 ts Oregano 1 Celery stalk, diced 1 ds White pepper 1/2 lg Carrot, grated Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover, reduce heat & simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients & mix well. Chill for at least 2 hours before serving. Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempeh Mock Chicken Salad Categories: Salads, Appetizers, Vegetarian, Poultry Yield: 3 servings 6 oz Tempeh 2 tb Minced fresh parsley 1/4 c Mayonnaise* 1 ts Prepared mustard 1 Celery stalk, finely chopped 1 ts Soy sauce 2 tb Minced dill pickle 1 ds Garlic powder 2 tb Minced onion Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than 1/2 inch. Combine with remaining ingredients & mix lightly. Serve on a bed of lettuce or as a sandwich filling. * I use tofu based mayonnaise, blend the tofu well with a touch of salt & pepper, lemon juice & a crushed garlic clove. Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempeh Paprikas with Tahini Categories: Ethnic, Vegetarian Yield: 6 servings 2 tb Sesame oil, toasted 1 lb Tempeh, cut to 32 triangles 2 lg Onions, chopped 1 ts Soy sauce 2 tb Hungarian paprika 1 tb Cider vinegar 2 c Vegetable stock 4 tb Tahini 2 tb Dark miso Chopped scallions to garnish Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh, reduce heat & simmer 35 to 40 minutes. Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil. Garnish with scallions. "Vegetarian Times" November, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempeh Party Spread (Temspr) Categories: Appetizers, Vegetarian Yield: 12 servings 8 oz Tempeh, ready to eat * 1/2 ts Cumin - cut small 1/4 ts Paprika 1/4 c Water 1/4 ts Tumeric 1 tb Tahini 1/2 c Minced Black Olives 1 tb Tamari 1/2 c Minced Onion 1 ts Garlic Powder * Follow instructions on your tempeh to make it ready to eat; the tempeh I make is already pre-cooked and it is made with soybeans and barley. Directions: Add all ingredients except the last two to a food processor and process until smooth. Then add the last two, mix by hand and then form into ball. Chill for at least two hours. Serve with veggies or crackers. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempeh Stuffed Peppers Categories: Vegetarian Yield: 4 servings 1 tb Olive or toasted sesame oil 1/4 c Whole grain bread crumbs, 2 c Onion -cracker crumbs, or rolled 2 Cloves minced garlic -oats 2 c Fresh tomatoes, chopped 1/4 c Cooked beans (black, pinto, 1 sm Tomato, pureed to yield 1/2 -azuki, anazazi, or kidney) -cup 2 tb Dried onion flakes 1/2 c Sauerkraut 2 ts Dried garlic flakes OR 4 md Red or greeen bell peppers -1-2 cloves garlic, minced 12 oz Soy or 3-5 grain tempeh, -finely -grated 1 ts Dried oregano or basil 2 tb Dark barley or red miso, or 1/2 ts Thyme or marjoram -tamari or shoyu Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the insides, and discard the seeds. In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings. Mix with your hands briefly to distribute herbs and spices evenly. Diide filling into 4 balls, then stuff into each of the bell peppers. Preheat oven to 350 degrees. Place bell peppers, upright, in the pot with the sauce. Cover and let simmer on top of the stove for 10 minutes. Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake another 20-15 minutes. Serve piping hot in bowls, topped with sauce. Accompany with whole grain bread or tortillas and salad. Variation: in place of fresh tomato and tomato puree, use 2 cups finely grated carrot or minced winter squash, then add 1 cup of water or soup stock. Per serving: 352 cal, 12 g fat From _Vegetarian Journal_, Vegetarian Resource Group, May-June 1993 DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Grilled Corn Categories: Vegetarian, Oriental Yield: 6 servings 1 tb Brown sugar 2 tb Water 1 tb Tomato paste 1 ts Sesame seeds 1/4 ts Cornstarch 6 ea Ears fresh corn Place all ingredients, except corn, into a pot. Whisk togetehr & bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute. Remove from heat. Prepare grill. Husk corn & grill covered for 5 to 10 minutes. When almost done, baste with glaze two or three times. PER SERVING: 70 Cal.; 1g Prot.; 0.4g Fat; 15g Carb.; 6mg Sod.; 4g Fiber. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Tempeh & Pineapple Salsa Categories: Vegetarian, Low-cal, Oriental, Salsa Yield: 4 servings 1/4 c Tamari 2 Garlic cloves; minced 2 tb Mirin or sherry 1 pn Red pepper flakes 1/4 c Pineapple juice 4 Tempeh burgers 1 tb Fresh ginger, grated ------------------------------PINEAPPLE SALSA------------------------------ 2 c Fresh pineapple, diced -- seeded, minced 1/4 c Red onion, diced 2 tb Fresh cilantro, minced 1/4 c Green bell pepper, diced 1/2 ts Ground coriander seed 1/2 Tomato; seeded, diced 1/4 ts Ground cumin 1 Garlic clove; minced 1/8 ts Salt 1 Jalapeno pepper To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. PER SERVING: Calories: 213 Grams of fat: 6.4 Cholesterol: 0 % Fat Calories: 27 Grams Fiber: 6.6 Source: Delicious! Magazine, July/August 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Rice Categories: Mexican, Rice/grains Yield: 6 servings 3/4 c Onion, chopped 2 Garlic Cloves 2 tb Olive Oil 2 1/2 c Vegetable Broth 1 c Rice, raw 1 1/2 ts Ground Cumin 1/4 ts Black Pepper 1 Red Bell Pepper Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes. Posted by Sandee Eveland in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) Categories: Salads, Vegetarian, Thai Yield: 6 servings 3 md Cucumbers; sliced as thinly 1/4 c -Hot water -- as possible * 4 tb White vinegar Salt 2 tb Minced red onion; -OR- 1/2 ts Dried hot pepper flakes 1 tb -Minced scallions (Opt.) 1 tb Sugar; dissolved in: *Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. I say to remove all the peel if it's been waxed. Yuck. In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thanksgiving Day Tofu Categories: Vegetarian, Low-cal, Ethnic Yield: 4 servings 1 1/2 lb Tofu 1 1/2 ts Agar flakes; -=OR=- 2 tb Arrowroot 1 ts -Agar powder 3 tb Vogue Vegy Base 2 tb Barley malt syrup 3/4 ts Sea salt 2 tb Water 1/4 ts White pepper -------------------------------SAGE DRESSING------------------------------- 1/2 c Finely diced onions 1/4 ts Dried basil 1/2 c Finely diced celery 3 tb Vogue Vegy Base 1/2 c Finely diced carrots 1 ts Sea salt 2 Garlic cloves; minced 1/8 ts Black pepper 2 tb Unrefined corn oil 1 c Water 1/2 ts Ground sage 2 c Cubed dry whole wheat bread This is a superb substitute for the traditional Thanksgiving turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has. DIRECTIONS ========== Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste. Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil.) Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thunder & Lightning Categories: Pasta, Vegetarian Yield: 4 servings 8 oz Dry chick peas, soaked 1 tb Basil 1 lb Elbow macaroni 1 tb Parsley 2 ea Garlic cloves, crushed Olive oil for drizzling 2 tb Olive oil Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender. Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain. Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tibetan Roast Categories: Vegetarian Yield: 4 servings 1 ts Oil 4 oz Walnuts 4 oz Buckwheat 8 oz Spinach 4 oz Onion, diced 1 ts Rosemary 8 oz Mushrooms, chopped 1 ts Sage 1/4 pt Red wine Salt & pepper 1/4 pt Stock Preheat oven to 375F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste. Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables & greens. Sarah Brown, "Vegetarian Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Bourguignon Categories: Vegetarian Yield: 4 servings 2 lb Firm tofu 2 c Sliced onions - cut into 1 in. squares 4 c Sliced mushrooms 1 1/2 c Dry red wine 4 Bay leaves 1/4 c Tamari 1 ts Thyme 4 Garlic cloves; pressed 1 ts Tarragon -Water as needed 4 tb Whole wheat pastry flour 2 tb Olive oil Place the pieces of tofu in a large, shallow dish. Mix together the wine, tamari, and garlic. Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. If the tofu is going to marinate for more than an hour, place in the refrigerator. Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. Bake at 375oF for 35-45 minutes or until crispy and brown. Turn the tofu over once during the baking so that it browns on both sides. While the tofu bakes, heat the oil in a large pan and slowly saute the onions. When the onions are almost tender, add the mushrooms and the herbs. Saute for a few minutes more. Add the flour and mix well. Remove the pan from the heat and stir in a little of the marinade. Continue stirring until a paste is formed. Return the pan to the heat and slowly add the remaining marinade, stirring constantly. Add the baked tofu and simmer until thickened. Serve over pasta, rice or millet. From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Cottage Cheese Categories: Vegetarian Yield: 1 servings 1/2 lb Tofu 1/2 ts Dill 1 tb Oil 1 ts Tamari 1 ts Vinegar OR 1 ts Nutritional yeast 1 ts Lemon juice Mash the tofu. Add remaining ingredients and mix well. Chill and serve. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Cream Cheese Categories: Vegetarian Yield: 1 servings 12 oz Tofu 1/4 ts Dill 1/2 ts Salt Juice of 3 small limes 1/8 ts Caraway seeds 2 tb Water Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Dip Categories: Appetizers, Vegetarian Yield: 2 servings 8 oz Tofu 2 tb Lemon juice 1/2 lg Ripe avocado 1 tb Tahini or peanut butter 2 Garlic cloves; chopped -OR- sunflower seed butter 2 ts Minced fresh ginger 1 tb Applesauce; -=OR=- 1/2 c Parsley leaves 1 pn -Sugar or a little Honey -(stems removed) Blend all ingredients in a food processor until very smooth. This delicious and healthful combination will compliment your garden beauties while it woos the most timid tofu skeptic. You cna serve it with fresh vegetables or crackers or use it as a sandwich filling. Makes about 2 cups. Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156--731-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Indonesian-Style Categories: Vegetarian, Oriental Yield: 4 servings 1/4 c Smooth peanut butter - minced or pressed 1/4 c Soy sauce 1 tb Sesame seed 1/4 c -Water 3 Green onions 1/2 ts Oriental sesame oil -ends trimmed, thinly sliced 1/2 ts Ground ginger 1 lb Regular tofu; drained 1 ts Rice vinegar Hot cooked rice 1 tb Brown sugar, firmly packed Major Grey chutney 2 Garlic cloves In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions. Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste. Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol. Source: Amelia Lane - Bend, Oregon Sunset magazine - April, 1992 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Kebabs Categories: Vegetarian Yield: 2 servings 4 oz Firm tofu 1 ts Tamari sauce 1 tb Garlic, minced 1 tb Rice vinegar 1 tb Onion, minced 1 c Cubed vegetables of choice 1/4 ts Oregano To drain tofu, line a plate with paper towels, placew tofu on top of plate & cover with more towels. Press with a good weight fpr 10 minutes. Then cut into 2" cubes. place cubes in a bowl with garlic, onion, oregano & tamari sauce & vinegar. Let marinate, stirring frequently for 30 minutes or more. Pre-heat broiler or grill. Skewer vegetables, adding tofu cubes alternately. Broil or grill till lightly browned & heated through. "Vegetarian Times" September, 1990 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Loaf Categories: Vegetarian Yield: 4 servings 1 tb Oil 1 tb Oil 2 ea Garlic cloves, diced 1 tb Tamari 1 ea Onion, diced 1/2 ts Garlic powder 1 ea Carrot, diced 1 c Nutritional yeast 1 ea Red bell pepper, diced 1/2 c Tahini 1 ea Celery stick, diced 1/2 ts Basil 2 tb Tamari 1/2 ts Oregano 2 lb Tofu, mashed 1/2 ts Turmeric 4 sl Wholewheat bread Heat oil in a skillet, add garlic, onion, pepper, carrot & celery. Season with 1 tb tamari. Cook till vegetables are tender. Remove from heat & put in a large mixing bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in remaining oil with rest of tamari, garlic powder & 5 tb nutritional yeast. Add to tofu mixture. Add rest of the ingredients. Mix well. Place in a well oiled casserole dish & press down very well. Bake at 350F for 35 minutes. Allow to cool slightly, then turn out on a plate. Slice & serve. Excellent cold too. "The Cookbook for People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Mayonnaise Categories: Vegetarian Yield: 1 servings 1/2 lb Soft tofu 1 1/2 ts Prepared mustard 1/4 c Oil 1 ts Apple cider vinegar 1 tb Lemon juice 1/2 ts Salt 1 tb Sugar Combine all ingredients in a blender and beat until smooth and creamy. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Milk Categories: Vegetarian Yield: 1 servings 4 oz Tofu 2 ts Maple syrup 1/2 To 2/3 c water Combine all ingredients in blender and puree until smooth. Use the lesser amount of water for a light cream consistency, the full amount for milk. Makes about 1 cup. DEEANNE at 02:51 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Nut Patties Categories: Vegetarian Yield: 8 servings 1/2 c Water 2 tb Almond oil 1 tb Egg replacer 2 tb Parsley 1 c Whole wheat bread crumbs 1 tb Onion powder 1/2 c Roasted almond butter 1 ts Garlic powder 1/2 c Walnuts, finely chopped 1 ts Thyme 1/2 c Sunflower seeds, lightly 1/2 ts Marjoram -roasted 1/2 ts Sea salt 1/2 c Millet or brown rice, 1/8 ts Rosemary, ground -precooked 1/2 lb Tofu, crumbled Mix the water and egg replacer together. Blend the remaining ingredients, except for the tofu, in a food processor. Process until well mixed, then stir in the tofu. Form into 8 patties. Place on grill or in frying pan and grill until browned on both sides. Per patty: 316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation DEEANNE [EatMoVeggies] at 19:14 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Paneer Categories: Vegetarian, India Yield: 6 servings 1/4 c Corn oil, unrefined 4 ts Cilantro 1 c Diced onions 2 tb Garam marsala 2 tb Minced garlic -(see recipe below, or 4 ts Minced ginger - use commercial blend) 1 1/2 ts Salt 35 oz Canned Italian tomatoes 1 ts Tumeric 1/2 lb Firm silken tofu 1/8 ts Cayenne pepper 1 1/2 c Green peas 2 ts Ground coriander -(pref. fresh, OR frozen) -------------------------------GARAM MARSALA------------------------------- 5 3" cinnamon sticks 1/2 c Whole cumin seeds 1 c Whole cardamom pods 1/2 c Whole black peppercorns 1/2 c Whole cloves 1/4 c Coriander seeds Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes. Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into 1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment. GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.) Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-8981555-377-8 : Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Provencal Categories: Vegetarian Yield: 4 servings 1 lb Firm tofu; patted dry 1 tb Tomato paste -- and cut into 1/2" cubes 2 c Diced green beans 3 Garlic cloves; minced 1/2 ts Dried basil 2 md Onions; chopped 1/2 ts Dried oregano 35 oz Canned plum tomatoes w/juice 1 Bay leaf -- (chopped) Pepper; to taste Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove from pan and drain. Saute garlic and onions for about 5 mins. Add tomatoes, their juice and tomato paste, stir until blended. Return tofu to pan, add remaining ingredients and toss thoroughly. Cover and simmer 15 mins or until green beans are tender. If sauce is too thin boil uncovered to reduce. We LOVE this quick simple dish; sometimes I will substitute Zukes, or squash, or mushrooms for all or part of the tofu. Enjoy. A quick easy companion dish: One box of NEAR EAST Bulghur Pilaf and some fresh mushrooms. Slice mushrooms and add to sauce pan. Pour on water needed for Pilaf and bring to a boil add NE mix and simmer 15 minutes. It is GREAT! From Quick Vegetarian Pleasures by Jeanne Lemlin (an EXCELLENT every day cookbook) B.DONIVAN [Brian...] at 18:56 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Provencal Club Sandwich Categories: Vegetarian, Ethnic Yield: 4 servings 1 tb Olive oil 1 lb Reduced-fat tofu; drained 1/4 c Lemon juice 1 Red bell pepper 1/2 c Vegetable bouillon -- sliced in rings 1 ts Worcestershire sauce 1 Yellow bell pepper 2 Garlic cloves; minced -- sliced in rings 1 tb Fresh herbs, chopped 1 Red onion; sliced in rings --(thyme, marjoram, -OR- 1 bn Arugula or red leaf lettuce -- oregano) 1 Loaf French bread 1/4 ts Black pepper -- (whole wheat) ------------------------------BASIL MAYONNAISE------------------------------ 1/2 c Reduced-fat mayonnaise 1/8 ts Garlic powder -OR- tofu mayonnaise 1/8 ts Black pepper 1/4 c Fresh basil To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish. Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time. Remove tofu from marinade. Grill over medium-hot coals 7 to 8 minutes each side until golden and edges start to crisp. When touf is ready to be turned, place vegetables on the grill and cook 3 to 5 minutes each side until edges start to blacken. To make sandwiches, cut French bread into four equal lengths, then slice each side in half. Spread cut surfaces with Basil Mayonnaise. Build sandwiches beginning with a layer of grilled tofu, followed by arugula then peppers and onions. Per Serving (using egg mayonnaise I think -K.M.): Calories: 535 Grams of Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of Fiber: 11.3 Source: Delicious! magazine, July/August 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Ribs Categories: Vegetarian Yield: 4 servings -------------------------FORMATTED BY S. GRABOWSKI------------------------- 1 lb Firm tofu BBQ sauce as needed 2 tb Cold pressed oil 1 c Soy sauce (marinade) 8 Bamboo skewers Slice tofu 1/2" thin, marinade in soy sauce minimum 8 hours in fridge. Pre-heat oven to 300F. Cut the marinated tofu slices lengthwise into 3 strips per slice. Brush the tofu slices on all sides with oil and lay them, side by side, in a dish. The slices should not touch. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Pass bamboo skewers carefully through the width of each slice. Five to six slices will fit on one skewer without touching. Cover with barbecue sauce and pre-heat the broiler. Broil 6 inches from the heat for about 5 minutes, turn over, and repeat. The tofu can become dark but scorching will make it bitter. From The High Road to Health CookBook by Lindsay Wagner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Ricotta Cheese Categories: Vegetarian Yield: 1 servings 2 lb Firm tofu 4 tb Oil 1/3 c Lemon juice 2 ts Basil 4 ts Sugar 1 ts Garlic 1 ts Salt Grind tofu through a food mill or mash with fork. Mix in other ingredients. Use in recipes that call for a Ricotta style filling. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Salad Categories: Salads, Vegetarian Yield: 2 servings 1 lb Firm tofu 1/4 c Onion; finely chopped 1/4 c Tahini 1 sm Garlic clove; minced 1 ts Mustard 1/4 c Shredded carrots 1 tb Tamari 1 tb Chopped fresh parsley 1 tb Eggless mayo Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves. Tara McDermott tara@starburst.umd.edu ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Sour Cream Categories: Vegetarian, Cheese/eggs Yield: 1 servings 10 1/2 oz Firm tofu 2 tb Lemon juice 1 tb Vegetable oil 3 ts Vinegar 1 tb Nutritional yeast (optional) 1 ds Salt Combine all ingredients n a blender and blend until smooth. DEEANNE at 13:13 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Triangles Categories: Chinese, Vegetarian, Appetizers Yield: 30 servings 1/2 lb Firm tofu 20 Wonton skins 1 tb Corn or canola oil Oil for deep-frying -- (amount may be doubled) 1/4 lb Fresh mushrooms; minced 1 ts Minced ginger root 1 Soy sauce (or double amount) 1/2 c Chopped onion 1/4 ts Pepper 1 tb Curry powder; blended with: 1 ts Sherry 2 tb Water 1/4 ts Paprika 1 ts Cornstarch; blended with: 1 ts Low sodium instant bouillon 1 tb Water -- chicken, or vegetable 1 tb Sesame oil -- (amount may be doubled) Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick wok; saute ginger root until brown. Add chopped onion and blended curry powder; stir and cook for 2 minutes. Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon; bring to a boil. Add sesame oil and blended cornstarch; mix well. Cool. Place a portion of the curried tofu (about 2 teaspoons) in the center of a wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the edges with water. Heat oil for deep-frying. Fry the tofu triangles until brown and crisp. Serve with vinegar, equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles. Each triangle: Calories: 36 Fat: 2 gm (saturated fat = 7%) Carbohydrates: 3 gm Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0 gm Calcium: 11 mg Calculated with 2 tablespoons of oil for deep-frying. [I'm guessing this is for low sodium soy sauce as well. -K.M.] Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Whip Categories: Sauces, Desserts, Vegetarian Yield: 1 servings 1 lb Firm or extra-firm tofu 1 tb Vanilla - drained & cut into chunks 1 tb Water, or more, optional 1/4 c Maple syrup It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half. In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed. VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert. Makes about 2 cups Source: Recipes from an Ecological Kitchen by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Whipped Cream Topping Categories: Vegetarian Yield: 1 servings 10 1/2 oz Firm tofu 1/2 ts Lemon juice 1/4 c Vegetable oil 1/4 ts Salt 1/4 c Confectioners sugar 1 tb Vanilla Combine all ingredients and blend in blender until smooth. Serve immediately or chill. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Yogurt Sauce Categories: Vegetarian, Sauces Yield: 1 servings 10 1/2 oz Soft tofu 1 tb Syrup 1/4 c Vegetable oil 1 ts Dijon mustard 1 tb Lemon juice 1/4 ts Salt Blend all ingedients in blender until smooth and creamy. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Yogurt Categories: Vegetarian Yield: 1 servings 1 lb Tofu 2 tb Sugar 1 Frozen banana, sliced 1/4 c Water 1 Ripe banana, sliced 1 ts Vanilla Chopped fruit 1 ts Raisins Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds. Add fruit and rains. Chill in freezer for 30 minutes. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu-Pumpkin Pie Categories: Desserts, Pies, Vegetarian Yield: 10 servings 2 c All-purpose flour 1/4 ts Nutmeg 1/2 c Shortening 1/2 ts Salt 1 ts Salt 1 ts Vanilla 4 tb Cold water 3/4 c Brown sugar 1 lb Firm tofu 1/4 ts Ground cloves 16 oz Pumpkin, canned 1/3 c Safflower oil 1 ts Cinnamon 5 tb Candied ginger, chopped Crust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 10" tart pan. Filling: Pre-heat oven to 350F. Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie. "Vegetarian Times" November, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu-Strawberry Dessert Categories: Desserts Yield: 4 servings 24 oz Tofu, chilled & mashed 15 ea Strawberries, cut vertically 4 1/2 tb Honey -- into halves 2 ts Vanilla extract 1/4 c Sliced hazelnuts Combine the tofu, honey & vanilla in a large serving bowl. Mix well with a fork. Dot the surface with strawberries, then sprinkle with nuts. Serve. Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato & Dill Soup Categories: Soups/stews, Appetizers, Vegetarian Yield: 5 servings 2 Onions, minced 2 tb Chopped green chilies 2 Cloves garlic, chopped 2 c Stock 1 ts Olive oil 2 ts Fresh dill, chopped 4 c Chopped plum tomatoes 2 tb Chopped fresh cilantro 1 c Diced sweet red peppers 1/2 ts Cayenne 1/4 c Diced celery 1/4 ts Cumin Combine all ingredients except dill, cilantro, cumin, cayenne & salt. Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Jam Categories: Preserve, Spreads Yield: 1 servings 1 1/2 kg Tomatoes 1 tb Grated lemon rind 100 g Glace pineapple 1/2 c Lemon juice 1 ea Green apple 3 1/2 c Sugar Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered for 20 minutes. Stir in lemon juice. Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or until a setting point is reached. Remove from heat & stand for 5 minutes. Pour into warm sterile jars & seal. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Kachumber Categories: Salads, Ethnic, Appetizers, Vegetarian, Mideast Yield: 4 servings 2 lg Tomatoes, cut into thin 4 ts Fresh lime juice -- wedges 4 ts Vegetable oil 2 ea Scallions, chopped 1/4 ts Black mustard seeds 2 ts Chopped fresh mint Salt to taste 1/2 ts Grated ginger Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste & lightly toss. Let mariante for 30 minutes before serving. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Soup with Pasta Categories: Soups/stews, Ethnic, Appetizers, Vegetarian, Pasta Yield: 4 servings 3 tb Olive oil 1/2 ts Black pepper 1 sm Onion, chopped 1 ts Basil 1 lb Tomatoes, chopped 3 pt Stock 1 ea Carrot, sliced 1 c Small pasta/broken vermicell 1 ea Celery stick, sliced 1 tb Chopped parsley 1 ts Salt Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix wellwith the oil Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley. Jack Santa Maria, "Greek Vegetarian Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Leek Soup Categories: Soups/stews, Vegetarian Yield: 6 servings 2 lb Ripe red tomatoes 2 tb Dry red wine 1/3 c Fresh parsley 1 ts Dill 1 Large leek 1 1/2 ts Hungarian paprika 2 Garlic cloves, minced 1/2 ts Marjoram 1 tb Olive oil 1/4 ts Thyme 6 oz Can tomato paste Salt & pepper to taste Cut all but 1/2 LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside. Slice the white part of the leek into 1/4" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Topig (Lenten Chick Pea Kofta) Categories: Ethnic, Vegetarian Yield: 8 servings 2 c Chick peas 1 1/2 ts Salt 6 c -Cold water Freshly ground white pepper 2 sm Potatoes; boiled in jackets ----------------------------------FILLING---------------------------------- 3 lg Onions; halved & sliced 1/3 c Currants 2 tb -Water 3/4 c Tahina 1/4 ts Ground allspice Salt 1/2 ts Ground cumin Freshly ground black pepper 1/3 c Pine nuts ----------------------------TO FINISH AND SERVE---------------------------- -Boiling, salted water Lemon wedges Olive oil Parsley sprigs Ground cinnamon or paprika Serves: 8-12 Cooking time: 35 minutes Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (Dang, why not just leave the skins ON, this sounds like too much trouble! -KM) Drain well. Pass the skinned chick peas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste (NOW you're talking! -KM) Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside. Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool. Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahina, and salt and pepper to taste. Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water. Cool a little, then wring out well. Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little. Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well. Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way. Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch. Lift out immediately and place on a tray, draining off water in tray. Untie and invert topigs onto platter. Leave until cool. When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces. Olive oil and lemon juice are added to individual taste. NOTE: Ready-skinned chick peas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut coloured. Source: The Complete Middle East Cookbook, by Tess Mallos Typos and smart remarks by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trio of Grains with Sweet Corn Coulis Categories: Vegetarian, Rice/grains Yield: 6 servings ----------------------------------COUSCOUS---------------------------------- 1 c Cooked Couscous 1 1/2 tb Lemon Juice 1 1/2 tb Cucumber, finely diced 2 tb Tomato Concasse (see note) 1 1/2 tb Pine Nuts, roasted 1 tb Herb-Infused Olive Oil 1 1/2 tb Mint, fresh, finely minced Salt and Pepper, to taste --------------------------------BASMATI RICE-------------------------------- 1 c Basmati Rice, cooked 1 1/2 tb Zucchini, blanched and 2 tb Spinach, chopped and sauteed - finely diced 2 tb Tomato Paste Salt and Pepper, to taste -----------------------------------QUINOA----------------------------------- 1 c Quinoa, cooked - finely chopped 2 tb Shiitake Mushrooms, finely 1 1/2 ts Tarragon, fresh, finely - sliced and sauteed - chopped 2 tb Shiitake Mushroom Duxelles 1 1/2 ts Hazelnut Oil - (see note) Salt and Pepper, to taste 1 tb Red Bell Pepper, roasted and -----------------------------SWEET CORN COULIS----------------------------- 6 Ears Sweet Corn (in husks) Salt and Pepper, to taste 1 tb Water (up to double amount) ---------------------------------GARNISHES--------------------------------- Sage Leaves, fried 1 pn Finely Julienned, lightly - (see note) - fried Zucchini (see note) Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons. COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside. Repeat procedure with basmati rice ingredients; set aside. Repeat with quinoa ingredients; set aside. COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper. TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini. NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper. To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion. To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Created by: Charlie Trotter, chef extraordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Bread Categories: Breads, Italian Yield: 1 servings 1 oz Fresh yeast; -=OR=- 2 1/4 c Unbleached white flour 2 pk -Instant dry yeast granules 1/4 c Whole wheat flour 1 1/4 c Warm water (125F) IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Makes 1 Loaf TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Usal (A Mung-Bean Curry) Categories: Vegetarian, Ethnic, Beans Yield: 2 servings 1 c Mung beans - cooked 1 Green chile (opt); chopped - (Save the water) 1 ts Cayenne (optional/to taste) 1 md Onion - chopped fine 1 pn Turmeric 1 1"piece of ginger - grated 1/2 ts Cumin powder; -AND- 3 Garlic cloves - minced 1 ts Coriander powder; -OR- 1 md Tomato - chopped 1 ts -curry powder 1 ts Cumin seeds ----------------------------------GARNISH---------------------------------- Lemon juice 2 ts Oil Cilantro; chopped Method: Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato - saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10-15 mins. Granish. Serve with rice/flat breads. Freezes well. From: IN%"vyju@EE.ECN.PURDUE.EDU" 3-FEB-1993 09:39:02.44 vyju manian ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegan Chocolate Sponge Cake Categories: Vegetarian, Chocolate, Cakes/choc. Yield: 8 servings 2 c Self-rising flour -OR- Superfine sugar -(pref. 85% whole-wheat) 9 tb Sunflower oil 1/4 c Cocoa powder 1 1/2 c Water 3 ts Baking powder Vegan margarine 1 1/3 c Vanilla sugar -for greasing --------------------------------TO DECORATE-------------------------------- 1 Qty. Chocolate Fudge Icing -coarsely grated -OR- Chocolate Buttercream Confectioners' sugar Dark chocolate -------------------------VEGAN LEMON CAKE VARIATION------------------------- 1/2 c -additional flour 1 -Lemon, rind grated 2 tb -Lemon juice Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar. Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica. Rose Elliot, "The Complete Vegetarian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegan Fruit Cake Categories: Cakes, Low-cal, Vegetarian Yield: 8 servings 2 1/2 c 100% whole wheat flour 1 Orange; rind grated 1 ts Mixed spice 2 tb Ground almonds 1/4 lb Vegan margarine; PLUS: 1/4 c Blanched almonds; chopped 4 tb Vegan margarine 1/2 c Soy milk or water 1 c Real Barbados sugar 2 tb Vinegar 1 1/2 c Mixed dried fruit 3/4 ts Baking soda 1/4 c Mixed candied peel Extra vegan margarine 1/4 c Glac‚ cherries -for greasing -rinsed and halved Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds. Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures. Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegan Macaroni & "Cheese" Categories: Vegetarian, Pasta Yield: 4 servings 3 c Cooked elbow macaroni 1 c Cold vegetable broth 1/4 c Dry sherry 1 c Shredded tofu cheddar 2 ea Green onions, thinly sliced 1 tb Dijon 2 ea Plum tomatoes, coarsely Freshly black pepper -- sliced Salt to taste 2 tb Chives, minced 1/2 c Toasted bread crumbs 1 ts Cornstarch Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F. Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside. In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes. Serve with a green salad. "The Cookbook For People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegan Pasta Al Pesto Categories: Vegetarian, Italian, Pasta Yield: 4 servings 1/2 c Minced spinach leaves 3 ea Garlic cloves, minced 1/2 c Minced fresh parsley 1 tb Light miso 1 tb Dried basil 1/4 c Pine nuts, toasted 1 tb Olive oil, extra-virgin Place all ingredients in a blender & puree to a smooth paste. Toss with hot pasta of your choice. "Vegetarian Times" September, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Mafe Categories: Ethnic, Vegetarian Yield: 6 servings 2 lg Onions, chopped 1/2 sm Cabbage, chopped 4 tb Peanut oil 2 lg Tomatoes, chopped 2 c Squash 1 bn Chard 4 ea Turnips 2 ea Chili peppers 4 md Potatoes, quartered 2 c Tomato sauce 2 lg Carrots, chopped 3/4 c Peanut butter Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice. "The African News Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Sausage (Hoy Jaw) Categories: Appetizers, Thai, Vegetarian, Sausages, Chinese Yield: 4 servings 1 tb Flour -- coarsely chopped 2 tb -Water 1/2 c Water chestnuts 1 ts Coarsely chopped garlic -- coarsely chopped 1 ts Coriander root 2 oz Pre-soaked Chinese mushrooms -- (coarsely chopped) -- coarsely chopped 1 ts Whole black peppercorns 1/2 c Beansprouts; coarsly chopped 2 tb Oil 2 tb Light soy sauce 2 oz Taro; peeled 1 ts Sugar -- and coarsely chopped 3 lg Beancurd sheets 1 Carrot (more if desired) Oil; for deep-frying ---------------------------------TO GARNISH--------------------------------- Lettuce Mint leaves Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool. Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool. When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce. Vatcharin Bhumichitr "Thai Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Risotto Categories: Ethnic, Vegetarian Yield: 4 servings 4 ea Celery sticks, sliced Salt & pepper 1 ea Green pepper, chopped 1 pt Vegetable stock 4 oz Carrots, sliced 1 lb Tomatoes, peeled & quartered 2 lg Onions, chopped 4 oz Black olives 2 tb Olive oil 4 oz Sweet corn 2 ea Garlic cloves, crushed 4 oz Frozen peas 8 oz Walnut pieces 4 tb Chopped fresh herbs 6 oz Long grain rice Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables & cook till slightly softened. Stir in the rice & season to taste. Pour in the stock & bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or so. Mix together the tomatoes & olives. Stir corn & peas into the vegetable mixture in the wok. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes. All the stock should be absorbed. Before serving, stir in olives & tomatoes, nuts & herbs. Serve with a salad. Bridget Jones, "Wok Cookery" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Jalfrezi Categories: Ethnic, Vegetarian, Vegetables Yield: 4 servings 3 oz Cauliflower florets 1/2 c Vegetable oil 3 oz Carrots, julienned 2 ts Black pepper 1 Green pepper, diced 2 ts Chili powder 4 oz Green peas 1 lg Potato, boiled & diced 4 oz Almonds 1 lg Tomato, diced 2 oz Cashews 2 ts Mint 1 md Onion, chopped Salt, to taste 1/2 c Water Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings. From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Loaf Categories: Vegetarian, Vegetables Yield: 4 servings 3 tb Vegetable oil 1 ts Parsley 2 ea Garlic cloves, minced 1/4 ts Cayenne pepper 1 lg Onion, diced 4 lg Potatoes, boiled & mashed 1 ea Green pepper, diced 1/4 c Soy milk 2 ea Celery stalks, diced 1/3 c Vegetable oil 2 ea Carrots, diced 3 tb Orange juice 1/2 lb Fresh mushrooms, sliced 1/2 ts Salt 2/3 c Tamari 1 1/2 c Whole wheat flour 1 ea Salt to taste, if needed Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes. Season well with the herbs & spices, including the tamari. Combine the mashed potatoes with the soy milk. Add the saute to the potato mixture. In a bowl, combine the oil, orange juice & salt. Gradually add the flour til lthe texture is moist & pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the centre of the dough. moisten the edges of the dough & seal into a loaf shape. Place on a cookie shhet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375F. Serve with vegetables on the side, such as mashed turnip, peas or beans, & cabbage. Or whatever. "The Cookbook For People Who Love Animals" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Patties with Peanut Sauce Categories: Vegetarian, Sauces Yield: 4 servings 3/4 c Yellow split peas, soaked 1/2 ts Salt 1 1/2 c Water 1/2 ts Black pepper 1 c Chopped onions 1/2 c Chopped cilantro 2 ts Chopped garlic 1 ts Fresh lemon juice 1/2 tb Minced ginger root 1/2 c Wholewheat breadcrumbs 1/2 ts Cumin 4 tb Safflower oil 1/4 ts Cayenne 1 ea Southeast Asian peanut sauce Drain peas & rinse well. Place in medium pot with water & 1/2 cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce. "Vegetarian Times", April 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Enchiladas Categories: Mexican, Vegetarian Yield: 2 servings 4 ea Corn tortillas 1/2 c Cubed eggplant 1/2 c Salsa sauce 1/4 c Grated zucchini 1 ts Olive oil 1 tb Sherry, optional 1/3 c Thinly sliced onions 1/4 cn Diced green chilies 1 ea Garlic clove, sliced 2 tb Minced cilantro Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortiallas over & coat the other side. While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies. Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned. "Vegetarian Times" September, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Curry with Cashews Categories: Vegetarian, Spreads Yield: 4 servings 1 tb Ghee -- florets 2 ea Garlic cloves, chopped 2 md Potatoes, diced 1/4 ts Cayenne 4 oz Green beans, chopped 2 ts Coriander 1 ea Fresh green chili, chopped 1 ts Cumin 2 oz Grated coconut 1 ts Turmeric 4 oz Boiling water 1 ea 3/4" piece of ginger, sliced 1 lb Tomatoes, skinned & chopped 2 md Eggplants Salt 1 sm Cauliflower, divided into 4 oz Toasted cashews Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes. Just before serving, stir in toasted cashews & serve over rice. Sarah Brown's "Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Stew with Nut Dumplings Categories: Vegetarian, Soups/stews Yield: 4 servings 1/2 lb Potatoes 2 tb Oil 1 ea Parsley sprig 1/2 tb All purpose flour 1/4 lb Carrots ---------DUMPLINGS---------- 1 ea Celery leaf 2 tb Oil 1/4 lb Parsnips 4 tb Wholewheat flour 2 oz Onions 1/4 c Wholewheat breadcrumbs 1/4 lb Turnips 1/4 c Finely chopped walnuts Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. "The Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Relish Categories: Relishes Yield: 1 servings 1 1/2 kg Ripe tomatoes 2 c Cider vinegar 2 md Onions 2 c Sugar 1 kg Zucchini 1 c Water 500 g Red bell peppers 1/2 c Cornflour 500 g Green bell peppers 2 ts Thyme 2 ea Garlic cloves 1/2 ts Pepper 2 tb Salt Peel & coarsely chop the tomatoes & onions. Coarsely chop the zucchini & peppers. Combine in a bowl. Process in a food processor in several batches till they are finely chopped. Place in a large bowl, sprinkle with salt & let stand, covered, overnight. Place vegetables in colander & drain excess liquid. Place in a large pot, add vinegar & sugar & stir over low heat till the sugar is dissolved. Bring to a boil & simmer for 3 minutes. Combine the remaining ingredients & blend till smooth. Add to the vegetables & bring to a boil, stirring constantly. Simmer till thickened. Remove from heat & pour into warm sterile jars. Seal. Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Dahl Soup Categories: Soups/stews, Vegetarian, Vegetables, India Yield: 1 servings 3 tb Yellow split peas 1/2 sm Cauliflower, in florets 3 tb Mung beans 6 ea Red radishes 3 tb Basmati rice 5 1/4 c Stock 2 tb Ghee 1 tb Cumin 1/2 ts Turmeric 1 tb Coriander 1/8 ts Asafetida 1 ts Garam masala 1/2 sm Seeded green chili 1/2 ts Black pepper 1 ea 1/2" piece of ginger root 1 ts Salt 2 ea Medium sized carrots, sliced 2 tb Minced coriander Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour. Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot. Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt & minced coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Momos Categories: Appetizers, Vegetarian, India Yield: 18 servings 2 tb Ghee 1/4 ts Salt 1/2 tb Minced ginger 1 tb Soy sauce 1/2 tb Minced garlic 2 c Mixed vegetables, parboiled 1/2 c Diced onion -- finely chopped 1 ts Garam masala 1 c Tofu, squeezed & crumbled 1/2 ts Chili Momo wrappers see recipe 1/4 ts Pepper Momo sauce - see recipe Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce. Adapted from Betty Jung, "The Kopan Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Burgers Categories: Vegetarian Yield: 8 servings 2 oz Bulgur wheat 3 tb Tahini (sesame seed paste) 1/4 c Canola oil 1 1/4 c Cooked chickpeas 1 1/4 c Finely chopped mushrooms 3 tb Tamari 1 1/2 c Finely chopped carrots 3 tb Lemon juice 2 c Finely chopped onions 1/4 ts Cayenne pepper 2 tb Minced garlic 1/2 ts Salt 3/4 c Walnuts 3/4 ts Freshly ground pepper 1/2 c Sunflower seeds 3/4 ts Ground cumin 1/2 c Wheat germ Oil 1/3 c Chopped parsley -for rubbing burgers & grill 2 tb Chopped dill Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain. Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook. Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ. Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add to the sesame-bulgur mixture, mix well. Chill thoroughly to firm the mixture. Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart. Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt. Serves 8 to 10, depending upon size of patties/rolls. Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw. From: swelch@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups: rec.food.recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Lasagne: Categories: Vegetarian Yield: 8 servings 9 Lasagne noodles 1/2 ts Salt -(OR as much as needed) 1 ts Thyme 1 lb Tofu 1 ts Basil 1/2 c Tomato paste (or sauce) 3 tb Canola oil 1 -to: 3 sm Onions; -OR- 2 c Tomato sauce 1 lb Mushrooms -(as much as desired) 3 Celery stalks 1 bn Chard (or spinach) 1 1/2 c Cauliflower 3 tb Nutritional yeast Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had.... From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Spring Rolls Categories: Appetizers, Vegetarian, Chinese Yield: 10 servings 1 oz Cellophane noodles - drained and chopped - soaked in warm water for 1 c Bean sprouts - 20 min, drained and 1 md Carrot; peeled paper thin, - chopped fine - cut into 1 inch sections 2 Squares bean curd - and shredded - finely chopped 1 White part of leek; chopped 3 sm Potatoes; peeled and 1 ds Black pepper - cut paper thin with a 10 Dried rice papers - peeler and then shredded - (banh trang) 1 tb Tree ears; soaked in 2 c Peanut oil - warm water 20 min, ~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done. Serve with Buddhist Nuoc Leo. ~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. ~- Side note: About forming a spring roll from quartered rice paper... Roll down once V : ***** ***** ***** *** FILLING *** : Then turn in -> ** FILLING ** <- Turn in * * * * * * * * | Continue rolling * * | down * * V * * * From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Saute with Miso Sauce over Linguine Categories: Pasta, Vegetarian, Low-cal, Sauces Yield: 4 servings 2 tb Safflower oil 8 Scallions; finely chopped 2 Garlic cloves; minced 1/4 c Miso 1/4 c Sliced shittake mushrooms 1 c Vegetable stock 1/2 c Zucchini, sliced 4 tb Fresh chopped parsley 1/2 c Eggplant, sliced 1 lb Cooked linguine 1/2 c Yellow pepper, sliced In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick. From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Gumbo Categories: Vegetables, Vegetarian, Low-cal Yield: 6 servings 1 Onion, chopped 1/2 c White Grape Juice 1/2 Green pepper, diced 1/2 c Water 2 Ribs Celery, diced 1/4 ts Tabasco sauce 1 Garlic clove; minced 1/4 ts Paprika 1 lb Okra, sliced, fresh, frozen 2 tb Fresh chopped parsley 1 lb Tomatoes, fresh, or canned 1 tb Basil or Rosemary, minced 2 c Corn, fresh, frozen, canned Vegetable coating spray 1 ts Vegetable Bouillon granules Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston A.BROADDUS [Alice in Hou] at 08:55 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Pullao Categories: Vegetarian, India Yield: 8 servings 1 c Whole mung bean 1 ts Peeled, minced ginger -- picked over and washed 1/3 lb String beans; trimmed 2 c Long-grain rice -- and cut into 1/4" pieces 4 1/2 tb Vegetable oil 2 ts Garam masala 1 ts Whole black mustard seeds 1 1/2 ts Ground coriander 1 md Onion 2 1/2 ts Salt -- peeled and finely chopped 2 tb Finely minced parsley 4 md Garlic cloves -- preferably Chinese -- peeled and finely minced Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours. Wash rice well and soak in 4 cups of water for half an hour. Drain well. Preheat oven to 325 F. Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water at the bottom.) Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetables with Peanut Sauce Categories: Vegetables, Vegetarian, Sauces Yield: 4 servings ---------------------------------THE SAUCE--------------------------------- 3 1/2 c -Water 1/2 ts Allspice 3 tb Natural peanut butter 1/4 ts Thyme 2 tb Cooking oil Scotch Bonnet pepper 1 md Onion; chopped -- to taste 4 md Tomatoes; peeled, chopped 1/2 ts Paprika 1 tb Tomato puree 1 Vegetable stock cube 1/2 Green pepper -- crumbled -------------------------------THE VEGETABLES------------------------------- 2 Yellow plantains -- then into thin sticks Peanut oil; for frying 1/2 lb Green beans; trimmed 1 tb Butter (or margarine) 1 md Onion; sliced 2 Carrots; cut lengthwise, Green onions; to garnish SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside. Put the oil into the saucepan, then add the onions and cook for 5 minutes together. Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce. Stir well and simmer for 20 minutes. VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides. Drain on paper towels. Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions. Source: Caribbean and African Cooking, by Rosamund Grant Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Ginger Snaps Categories: Cookies, Vegetarian Yield: 1 servings 3/4 c Shortening 1 ts Cinnamon 1 c White sugar 2 ts Ginger 2 ts White vinegar 1/2 ts Nutmeg 1/2 c Molasses 2 c White flour 1 ts Salt Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an 1/8 inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Paella Categories: Vegetarian Yield: 4 servings 1/4 c Olive oil - cut into thin shreds 1 1/4 c Long-grain brown rice Salt 1 lg Onion; peeled and sliced Freshly ground black pepper 2 lg Garlic cloves; crushed 1 lb Washed and trimmed leeks 1 pn Saffron strands - cut into 1-inch lengths 3 c Light Vegetable Stock 1/4 c Frozen peas -(generous measure) OR water 1/4 c Black olives, or more 1/2 Lemon; thinly pared rind, ---------------------------------TO GARNISH--------------------------------- Parsley; chopped Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring. Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes. Sprinkle with parsley and serve straight from the pan. May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like. Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves. Rose Elliot, "The Complete Vegetarian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Kishke Categories: Vegetarian Yield: 8 servings 2 Celery stalks; chopped fine 1/4 c Wheat germ 1 Carrot; grated 2 ts Paprika 1 lg Onion; chopped finely 1 ts Garlic powder 1/2 c Oil 1 ds Pepper 1 1/4 c Whole wheat flour 2 tb Soy sauce Kishke traditionally is prepared by stuffing a seasoned mixture of flour, onion and meat into casings. This recipe is a flavorful vegetarian version. Mix all ingredients in a large bowl. Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder. Repeat with remaining mixture. Place cylinders on a cookie sheet or baking pan. Bake at 350 degrees for 45 minutes. Turn cylinders upside down and cook for an additional 45 minutes. Remove and discard foil. From an old Vegetarian Times magazine. Uploaded by Nan Blanchard; 73540,700 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Ma Po Tofu Categories: Vegetarian, Chinese Yield: 2 servings 6 Dried Chinese blk mushrooms 1 1/2 ts Cornstarch 2 3 x 2 x 1-inch pieces tofu 1 ts Soy sauce - cut into 1/2-inch cubes 1/2 ts Oriental sesame oil 8 c Water 1/2 ts Sugar 1 tb Canned preserved vegetable 1/2 ts Ground white pepper --(Szechwan, minced) 2 tb Vegetable oil -- rinsed 1/4 c Finely chopped green onions 5 tb Cold water 1 1/2 tb Minced garlic 2 tb Seasoned Vegetable Broth 2 ts Finely chopped fresh ginger 4 ts Chili oil 3/4 c Fresh or frozen peas; thawed 1 tb Brown bean sauce 1/4 ts Szechwan Peppercorn Powder Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set aside. Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal bowl just larger than sieve. Place sieve gently in water. Let tofu soak 30 minutes. Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat 1 minute. Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2 1/2 minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows). SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store at room temperature. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Rosemary Quinoa Categories: Vegetarian Yield: 6 servings 1 tb Sesame oil 1 ts Tamari soy sauce 1 sm Onion 1 ts Fresh rosemary OR 1 1/4 c Quinoa, thoroughly rinsed 1/2 ts Dried rosemary 1 sm Red bell pepper, diced 1 c Fresh or frozen peas 3 c Water 1/2 c Walnuts, chopped Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes. Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve. From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by John Mackey, CEO, Whole Foods Markets, Austin, Texas. DEEANNE [EatMoVeggies] at 19:13 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Washed Lentils Categories: Ethnic, Vegetarian Yield: 4 servings 1 c Lentils 1 ts Black mustard seeds 2 1/2 c Water 3 tb Ghee Salt 1 ts Cumin seeds 2 ea Garlic cloves Chili powder 1 ea Green chili, chopped Wash lentils thoroughly. Place in pot with the water & bring to a boil over medium heat. Cook about 10 minutes. Stir in salt, garlic, chili & mustard. Lower heat & simmer for 30 minutes till lentils are soft. In a skillet, heat the ghee & toss in the cumin seeds & chili powder. Top cooked dahl just before serving with ghee mixture. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: West African Groundnut Stew Categories: Vegetarian, Soups/stews, African Yield: 4 servings 2 ea Sweet potatoes 2 md Toamtoes, chopped 2 tb Vegetable oil 4 c Eggplant 3 ea Garlic cloves, minced 1/2 c Stock 3 tb Grated ginger 1 c Zucchini 2 tb Coriander 2 ea Green peppers, chopped 1/2 ts Cayenne 2 c Tomato juice 1 md Onion, chopped 1/2 c Peanut butter Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice with Quinoa Categories: Vegetarian, Rice/grains Yield: 3 servings 2 1/2 c Water 1/2 c Wild rice, washed & soaked 1 ts Soy sauce 1/2 c Quinoa Combine the water & soy sauce in a pot & bring to a boil over medium high heat. Add wild rice & cover, reduce heat & simmer for 30 minutes. Add the quinoa, cover & simmer for a furtehr 20 minutes or until the water is all absorbed. Remove from heat & allow to steam, covered for 5 minutes. Fluff with a fork. "Quick & Natural Rice Dishes" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice and Hazelnut Salad Categories: Salads, Vegetarian, Rice/grains Yield: 6 servings 3/4 c Wild rice - (See RECIPE) 1/2 ts Salt 1 sm Fennel bulb 1/2 c Hazelnuts - cut into small squares 5 tb Currants 1 Crisp apple 1 lg Orange, juice only Freshly ground black pepper Citrus Vinaigrette Salt - with Hazelnut Oil PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice with Chestnuts Categories: Vegetarian, Rice/grains Yield: 6 servings 1 tb Oil 1/4 c Dried currants 5 md Shallots 2 ts Aniseed - peeled and finely chopped 1/4 ts Sea salt; or to taste 2 Celery ribs; finely chopped 4 c Water 1 c Wild rice; rinsed 1 ts Finely chopped orange zest 1/3 c Dried, peeled chestnuts -OR- grated PRESSURE COOKER: Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute. Stir in the rice, chestnuts, currants, aniseed, salt, and water. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes. Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts into 2 to 3 pieces with a fork, if desired. STANDARD STOVETOP: Soak the chestnuts overnight. Drain and reserve the water. In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add the chestnut soaking liqiud plus enough water to equal 3 cups and bring to a boil. Stir in the rice, reserved chestnuts, currants, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon. Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice Crepes Categories: Vegetarian, Rice/grains Yield: 4 servings -----------------------------------CREPES----------------------------------- 2 tb Egg replacer (or arrowroot) 4 tb Oil 1 1/2 c Water 2 c Flour 1 c Soy milk 1/2 Garbanzo flour 1 ts Salt ----------------------------------STUFFING---------------------------------- 3/4 c Wild rice, uncooked 1/2 Oyster mushrooms 2 3/4 c Stock -OR- chanrerelles mushrooms 1/4 md Onion; minced -If using oysters, separate 2 sm Stalks celery; sliced thin -them into small clumps, 2 tb Unrefined corn oil -if using chanterelles, 3/4 md Onion; chopped coarse -halve them 1/4 lb Button mushrooms 1 lg Tomato; chopped - sliced thick 1/2 ts Powdered sage 6 Shiitake 1 pn Powdered thyme - fresh or reconstitued, 1 tb Shoyu - quartered or eighthed Salt and pepper; to taste -----------------------------NUTTY ALMOND SAUCE----------------------------- 3 tb Unrefined corn oil 1/4 md Onion; separated into leaves -OR- soy margarine 4 Cloves 4 tb Unbleached flour White pepper; to taste 2 1/2 c Soy milk; heated 3 ds Freshly grated nutmeg 1/2 c Almonds Salt; to taste FOR CREPES: Blend the egg replacer w/1/2C water until smooth. Add remaining ingredients and blend one minute at high speed. Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom lightly w/oil (I use unrefined corn oil). When pan is heated, take it off the burner, let cool about three seconds and pour 3-4T batter into it. Swirl the pan so the bottom is coated w/a thin layer of batter. Put the pan back on the burner and cook until lightly browned. Flip the crepe and cook until that side is lightly browned as well. Repeat w/remaining batter. This makes about a dozen crepes. Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that. Don't worry about it, I still do that after all these years. FOR STUFFING: Saute the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hour, until all liquid is absorbed. While the rice cooks, saute celery in oil until slightly tender, add onions and all mushrooms, and saute until all vegs are medium tender. Add cooked rice, tomato and seasoning and cook another ten minutes or so. Fill crepes w/the mixture, roll them over it and heat in a preheated oven at 350 for about ten minutes. Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted orange slice. FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize. (Don't overgrind or you'll get almond butter.) Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2-3 minutes on low, until fragrant. Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings. Cover and cook 10 more minutes, but stir often to prevent scorching. Stir in almonds and cook another 4-5 minutes. Serve w/a simple spinach salad w/mustard vinaigrette and French bread, along w/a chilled white wine. From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The Book Publishing Co, 1991. From: mad4@ellis.uchicago.edu (Bill Maddex) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonton Soup Categories: Soups/stews, Appetizers, Chinese Yield: 6 servings 1 1/2 c Bok choy 25 ea Wontons 1 tb Peanut oil 3 ea Scallions, thinly sliced 6 c Vegetable stock -- on the diagonal Salt & pepper In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season. In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook til ltender. Drain & add to the soup. Serve garnished with scallions. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wontons Categories: Appetizers, Chinese Yield: 1 servings 2 tb Peanut oil 2 ts Dark sesame oil 1 1/2 tb Grated fresh ginger 2 tb Tamari soy sauce 2 md Garlic cloves, pressed 50 ea Wonton wrappers 2 ea Tofu cakes, crumbled Bowl of lukewarm water 1/2 c Finely chopped scallions Cornstarch for dusting Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & stir well. Set aside to cool. Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used. FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain. TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in batches till golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce. Uncooked wontons will keep in the freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow Rice Categories: Ethnic, Rice/grains, Vegetarian Yield: 4 servings 3 tb Ghee 2 ea Black cardamom pods 1 md Onion, chopped 2 c Brown rice, presoaked 1/2 ts Turmeric 3/4 c Water 2 ea Bay leaves 3 tb Green peas 4 ea Cloves 1 ts Salt 4 ea Black peppercorns 1 pn Saffron 2 ea 1" cinnmaon sticks Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Green Split Peas Categories: Vegetarian, Low-cal, Vegetables Yield: 1 servings 2 c Green split peas;uncooked 2 ts Ginger; peeled & minced 8 c -Water 2 ts Jalapenos; seeded & chopped 2 Bay leaves 4 tb Black mustard seeds; ground* 1/2 ts Ground tumeric 3 tb -Water 1 ts Salt 3 oz Coconut, shredded sweetened 2 tb Canola oil;(I used 2 Tsp) 1 pn Soy margarine (optional) --------------------------------FOR GARNISH-------------------------------- Cilantro, chopped (optional) *If black mustard seeds are not available, use 1 Tbs dry mustard. Mix ground mustard powder in with water and allow to sit for 30 minutes. Bring split peas and water to a boil. Lower heat to medium. Add bay leaves and tumeric (I forgot the tumeric--was good anyway). Simmer, covered, until peas are done, 40 to 45 minutes. (When pressed between the thumb and the index finger, they break easily.) While simmering, uncover occasionally and stir, adding a Tbs or so of hot water if the mixture sticks to the bottom of the pan. When cooked, remove and discard bay leaves. Add salt and keep warm. Heat oil in a small, 6-inch skillet over medium-low heat. Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes. Add mustard paste and cook for another minute, stirring constantly. Add coconut and stir several times. Remove from heat. Pour over the pea mixture and stir. (I had to drain my peas, because I still had lots of water in mine.) Let stand covered for 15 minutes. Add a dab of soy margarine if desired and garnish with cilantro. (I didn't use the cilantro) I think this would make a good filling for pita pockets. I didn't think the peas were "zesty" enough, so I sprinkled hot pepper vinegar on mine. Per serving: 113 cal; 5g prot; 5g fat (with 2 TBS of oil); 13g carb; 0 chol; 274mg sod; 3g fiber. From Vegetarian Times magazine date unknown J.DUCKETT1 [Kat] at 23:13 EDT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Squash Burgers Categories: Vegetarian, Ground beef, Beef Yield: 24 servings 5 Zucchini (or any other 1/2 ts Paprika -variety of summer squash) 1/2 ts Oregano 2 tb Oil 1/2 ts Basil 4 Garlic cloves 1/2 ts Sea salt 4 lg Onions, diced 1/8 ts Red pepper (optional) 2 Carrots, diced 1/2 c Sesame seeds 1 Green pepper, diced 1/2 c Sunflower seed meal 5 tb Tahini or peanut butter 1 c Corn meal, or flour, or soy 3 tb Tamari -powder Slice the zucchini and place in a large pot with 1/2 cup water, adding enough squash to fill the pot. Steam over medium heat for 7 minutes, until soft. Heat the oil in a large skillet over medium heat; add the garlic, onions, carots, cleery, and pepper; saute for 7 minutes, till vegetables are tender. Drain the zucchini and mash well. Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter should be thick not wet--add flour if needed. Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the sheet. Bake for 8 minutes on each side, until golden brown. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini W/toasted Almonds Categories: Vegetables, Vegetarian Yield: 6 servings 4 md Zucchini 1/2 tb Lemon juice 1/2 tb Olive oil 3 tb Sliced almonds 1/2 tb Pressed garlic - pan toasted until golden Salt; to taste Slice zucchini lengthwise into 1/4" slices. Stack and cut into 1" squares. Steam until just tender, 2-3 minutes, then saute in oil on med high another half minute or so. Stir in garlic, remove from heat, finish w/lemon juice, stir in almonds and serve. (adapted from Yamuna's Table, serves 6) From: mad4@ellis.uchicago.edu (Bill Maddex) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Pudding with a French Flair Categories: Breads, Desserts, French Yield: 8 servings -------------------------------VANILLA SAUCE------------------------------- 1 c Milk 4 Egg yolks 1 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla -------------------------------BREAD PUDDING------------------------------- 4 sl White bread 2 Egg yolks 1 cn Pitted sweet dark cherries 1 c Sugar 3 1/2 c Milk 1 ts Vanilla 5 Whole eggs 1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge. Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick. 2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised. Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part). Cook, stirring until coating forms on metal spoon - about 10 to 15 minutes. 3. Pour into a bowl; place a sheet of waxed paper on the surface. Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread slices on top. 4. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan. Remove from heat. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy. Gradually beat in the sugar, 2 tablespoons at a time. 5. Beat until well-blended. Gradually pour the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish. Set baking dish very carefully in a large shallow pan on the lower rack of the oven. Carefully pour hot water to 1 inch level around dish. 6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to rack to cool. To serve, spoon sauce over individual servings Makes 8 servings. Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking. It's great. Source: McCall's Cooking School Typed for you by: Linda Fields Cyberealm BBS, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Cheese-It Casserole Categories: Italian, Casseroles Yield: 6 servings --------------------------------FIRST LAYER-------------------------------- 1 lb Lean ground beef 1/4 ts Pepper 1 ts Salt 1 cl Garlic, minced --------------------------------SECOND LAYER-------------------------------- 4 c Water 1 cn 4 oz chopped green chiles 1 ts Salt 1 md Onion, finely chopped 3 lb Zucchini or summer squash, 2 tb Butter -chopped 1 c Shredded cheddar cheese --------------------------------THIRD LAYER-------------------------------- 2 Eggs 2 ts Chopped parsley 2 c Cottage cheese 2 tb Grated Parmesan cheese 1. For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. 2. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. 3. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. 4. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in cottage cheese and parsley. Spoon over squash layer in the casserole. 5. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately. Source: McCall's Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kansas City Barbeque Sauce Categories: Sauces Yield: 1 servings 1 ts Salt 1 tb Chili powder 3 c Canned beef broth 3 tb Paprika 1/4 c White vinegar 1 tb Sage 1/2 c Worchestershire sauce 1 1/2 ts Cayenne pepper 1 c Tomato paste 1 ts Tumeric 1/2 c Brown sugar 3 cl Garlic, crushed 1/2 c Honey Blend all together in a large saucepan and simmer for 1 1/2 hours. Source: Jeff Smiths' Frugal Gourmet Cooks American (with variations by the typist) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four Way Cincinnati Chili Categories: Chili, Beans Yield: 6 servings 3 1/2 c Chopped onion, divided 1/4 ts Ground nutmeg 1 c Chopped green pepper 1 Stick cinnamon 2 cl Garlic, minced 3/4 ts Salt 1 lb Ground round 1/4 ts Pepper 2 ts Ground cinnamon 2 cn Whole tomatoes, undrained & 2 ts Paprika -chopped (14.5 oz ea) 1 ts Chili powder 4 1/2 c Hot cooked spaghetti 1 ts Ground cumin 3/4 c Shredded reduced fat cheddar 1/2 ts Ground allspice -cheese 1/2 ts Dried whole marjoram 36 Oyster crackers 1. Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble. 2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes. 3. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers. Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields Cyberealm BBS, Watertown, NY Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 crackers. Calories per serving: 394; fat 8.7 gm; sodium 517 mg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Torta Di Polenta Categories: Cakes, Italian Yield: 10 servings ------------------------------------CAKE------------------------------------ 2/3 c Sugar 1 ts Baking powder 3 tb Margarine, softened 1 ts Baking soda 2 Egg yolks 1/2 ts Ground nutmeg 2 ts Vanilla 1/4 ts Salt 1 3/4 c Yellow cornmeal 1 1/2 c Low-fat buttermilk 3/4 c Flour Vegetable cooking spray ------------------------------TWO BERRY SAUCE------------------------------ 3/4 c Frozen blackberries, divided 1/4 c Unsweetened orange juice 3/4 c Frozen raspberries, divided 2 ts Cornstarch 1/4 c Water 2 tb Chambord (raspberry liqueur) 1 tb Sugar For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. 2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Cake: 257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories; fat .1 gm; sodium 0 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miascia -- Mixed Fruit Tart Categories: Cakes, Italian Yield: 8 servings 1/4 c Raisins 2 tb Cornmeal 1/2 c Boiling water 1 ts Grated lemon rind 8 (1 oz ea) slices white bread 3 Eggs, lightly beaten 1 1/2 c 1% Low fat milk, divided 1/2 c Seedless red grapes, halved 1 c Peeled, chopped pear 2 ts Chopped fresh rosemary 2 tb Flour 2 ts Olive oil 1/4 c + 2 Tb. sugar, divided 1. Combine raisins and boiling water; let stand 15 minutes. Drain and set aside. 2. Trim crusts from bread. Cut each slice into 4 triangles; place in a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and let stand for 5 minutes. 3. Carefully (bread will be soggy) arrange the bread triangles in the bottom of a 10" quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl, gradually add remaining milk stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar. 4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into wedges. Serving information: 207 calories; fat 4.5 gm; sodium 155 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu (Light) Categories: Desserts, Italian Yield: 9 servings 1/2 c Sugar 1 1/4 c Hot water 1 c Nonfat cottage cheese 1 tb + 1/2 ts instant expresso 1 c Nonfat sour cream -coffee granules 2 tb Dark rum 40 Ladyfingers 1 pk (8 oz) Light Cream Cheese 1/2 ts Unsweetened cocoa 1. Position knife blade in food processor; add first 6 ingredients. Process until smooth; set aside. 2. Combine hot water and expresso granules. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso ( which you've mixed in a small bowl). Place, dipped side down, into the bottom of a 9" square baking dish. Dip 20 more halves cut side down into the expresso; arrange dipped side down on top of the first layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly; repeat procedure with remaining ladyfinger halves, expresso, and cheese mixture. 3. Place one toothpick in each corner and one in the center of the tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish. Serving information: 222 calories; fat 7.5 gm; sodium 254 mg. Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Almond Apple Cake Categories: Cakes, Swedish Yield: 16 servings CAKE TOPPING 2/3 c Sugar 1 c Ground Almonds 1/2 c Butter 1/2 c Sugar 2 Eggs 1/2 c Dairy Sour Cream 2 tb Lemon Juice 2 Eggs, beaten 2 c Flour 2 tb Flour 2 ts Baking Powder 1 ts Lemom peel, grated 1/4 ts Salt GLAZE 1/4 c Red Raspberry Preserves 1/4 c Powdered Sugar 3 1/2 c Apples, peeled & thinly 1 ts Lemon Juice (1 to 2 ts.) Sliced (approx. 4 apples) 1. Heat oven to 375øF. Grease and flour 9 or 10-inch springform pan. 2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. 4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. 5. Add to egg mixture; beat at low speed until well blended. 6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover. 7. Top with apple slices; slightly press into batter. 8. In medium bowl, combine all topping ingredients; blend well and pur over apples. 9. Bake at 350øF. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan. 11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. * * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dolores Scaia's Cinnamon Nut Cake Categories: Cakes Yield: 8 servings 1/2 c Butter 1 ts Baking powder 1 c Sugar 1 ts Baking soda 2 Eggs 1 pn Salt 1 c Sour cream 1 ts Vanilla 2 c Flour, sifted ----------------------------------TOPPING---------------------------------- 1/2 c Sugar 1 ts Cinnamon 1/2 c Walnuts, chopped fine -----------------------------------ICING----------------------------------- 1 c Confectioners sugar 1 ts Almond extract 2 tb Milk 1. Mix the softened butter, sugar, eggs, and sour cream together in a large bowl. Set aside. 2. In a sifter, add the flour, baking powder, soda and salt, and sift gradually into the butter mixture. Blend well. Add the vanilla. 3. Pour half the cake batter in a greased 13 x 9 x 2 pan. Sprinkle with half of the topping mixture, and add the remaining cake mixture. Sprinkle with the remaining topping mixture. If you wish, you may swirl the topping mixture into the cake mixture. 4. Bake at 350F for 35 minutes or until the cake springs back. TOPPING: To prepare, mix all ingredients together. ICING: Mix all ingredients together in a bowl and set aside. While the cake is still warm, pour on top of cake. Source: Deloris Scaia, Alliance Ohio (my mom's best friend for 50 years) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Palatschinken From Brigitte Sealing Categories: Desserts Yield: 4 servings 5 1/3 oz Flour 1 ts Sugar 2 Eggs 2 Squares Baking chocolate 1 c Water 1 tb Butter 1 pn Salt 2 tb Powdered sugar 1. Mix flour, eggs, and water, salt and the sugar. Beat until very fluffy. Melt butter in skillet and drop in dough by tablespoonsful and spread out thinly. Make the pancakes small. Fry until golden brown. Keep warm. 2. Melt chocolate and powdered sugar in microwave or over hot water. Fill the pancakes with this mix. Roll them up gently. and sprinkle with additional powdered sugar. Serve WARM! This is a classical Austrian and German dessert. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS, Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Bananas From Brigitte Sealing Categories: Desserts, Chocolate Yield: 4 servings 4 Bananas 1 tb Milk 7/8 oz Cornstarch 1 3/4 oz Baking chocolate 1 3/4 oz Sugar 1. Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil. 2. Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream. Serve warm or cold. Source: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields Sysop, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applebutter From Brigitte Sealing Categories: Preserve Yield: 1 servings 6 Apples (or 8 if small) 1 c Water 1 tb Cinnamon 1/8 ts Ground cloves 1/4 c +2 TB concentrated frozen 1/4 c Water -apple juice 1 tb Cornstarch 1. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup of the water and 1/4 cup of the applejuice. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of applejuice. Stir into the mix, and stir until it thickens. 2. Put all ingredients in a blender and puree until smooth. Refriger- ate. Makes about 4 cups. From: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Ala Brigitte Categories: Meats, German Yield: 6 servings 2 1/4 lb Lean boneless beef roast 2 2/3 oz Bacon 1 pt Buttermilk 1 c Red wine 1 3/4 oz Butter 2 1/4 c Water1 1 Bayleaf 1 sl Rye bread 1 md Onion 2 Carrots 2 Whole cloves Salt 2 Peppercorns 1/2 c Tomato paste 1. Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice the onions and the carrots and place on top of the meat. Add the bayleaf and the peppercorns and then pour the wine and the buttermilk over it all. Let the meat marinade for 3 days, turn it over daily. 2. Cut the bacon in cubes and fry it in the butter until it is crisp. Add the meat and lightly brown on all sides. Add 2 Tb of the marinade and simmer for 10 minutes more. 3. Add the tomato paste and the crumbled rye bread and salt to taste. Add the carrot and onion slices and simmer on low for about 1 1/2 hrs. Trun the meat often and replace water, if necessary. Strain the gravy and thicken with a little conrstarch if desired. Traditionally served with wide noodles, or mashed potatoes and carrots or mixed vegetables. Try out more marinade to adjust to your taste. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudgy Chocolate Pudding Categories: Desserts, Low-cal, Chocolate Yield: 6 servings 1 c + 2 Tbsp. self rising flour 1 Egg, lightly beaten 1/4 c Unsweetened cocoa 1/2 ts Vanilla 1/3 c + 2 tsp.sugar 1/2 c Skim milk 1/4 c Margarine 2 c Hot water 1. Preheat oven to 400F. Spray a 1 1/2 qt. round casserole with non- stick cooking spray. 2. Sift flour and 2 Tbsps. + 2 tsps. of the cocoa into a medium bowl; set aside. 3. In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the margarine until light and fluffy. Beat in egg and vanilla. Fold into flour mixture alternately with milk; spoon into prepared casserole. 4. In a small bowl, combine the remaining 1 Tbsp. + 1 tsp. cocoa and the remaining 2 Tbsps. sugar; sprinkle over the mixture in the casserole. Carefully pour hot water over the entire mixture. Bake for 30-35 minutes. 5. To serve, spoon warm pudding into 6 individual serving dishes. NOTE: A personal note... this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats, 1 Bread, 75 optional calories Per serving: 231 calories, 5 gm protein, 10 g fat, 33 g carbohydrates 116 mg calcium, 410 mg sodium, 36 mg cholesterol, 2 g dietary fiber Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta-Sour Cream Cheesecake with Strawberry Sauce Categories: Cheesecakes, Sauces Yield: 10 servings 3 c Part-skim ricotta cheese 2 ts Grated lemon peel 4 Eggs 1 1/2 c Strawberries 3/4 c Light sour cream 2 tb + 2 t. confectioners sugar 2 tb + 2 t. honey 1 md Kiwi fruit, pared and sliced 1 tb Fresh lemon juice 1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Salad Dijonnaise Categories: Pasta, Salads Yield: 12 servings 1 lb Interesting pasta cooked to 1/4 c Chopped onion -directions 1/4 c Chopped celery 2/3 c Italian salad dressing 1 sm Chopped carrot 1 tb Dijon mustard Salt and pepper to taste Cook the pasta, drain and cool. Mix all ingredients together, season with salt and pepper and add a little parsley, basil and any other spices you may like to taste. Chill for at least one hour. Source: Linda Fields' memory of good things she used to make Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Pineapple Upside Down Cake Categories: Cakes Yield: 8 servings 3 cn (8.5 oz size) sliced pine- 1 1/2 ts Baking powder -apple in heavy syrup (12 1/2 ts Salt -slices) 1/4 c Shortening 1/4 c Butter 1/2 c Milk 2/3 c Light brown sugar, packed 1 Egg 1/3 c Pecan or walnut halves 1 c Heavy cream, chilled or 1 c Flour 1 pt Vanilla ice cream 3/4 c Sugar 1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup. 2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center. 3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple. 4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet. Serve with fresh whipped cream or vanilla ice cream. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Crescents By Brigitte Sealing Categories: Cookies Yield: 40 servings 1 c Butter 1/2 ts Salt 1/2 ts Almond extract 1 c Oats,uncooked 3/4 c Powdered Sugar,sifted 1/2 c Almonds,finely chopped 2 c Flour Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tea Cookies From Brigitte Sealing Categories: Cookies Yield: 30 servings 1 c Butter,softened 1 ds Salt 1/2 c Powedered Sugar 1 ds Baking Powder 1 1/2 ts Vanilla extract 3/4 c Pecans,finely chopped 2 c Flour Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfefferkuchen Categories: Cookies Yield: 20 servings 11 oz Honey 6 dr Almondoil 5 oz Sugar 1 tb Rum 2 oz Butter 1/2 ts Ground Cloves 1 pn Salt 1 ts Cinnamon 2 ts Baking Powder GLAZE: 2 1/4 c Coffe 2 oz Powdered Sugar 18 oz Whole Wheat Flour 1 tb Hot Water 1 Egg Melt together;honey,sugar,cold coffe and butter in small bowl, by warming it slowly, best in microwave.Let it cool off. Mix the flour and baking Powder together in bowl, make a well in the middle and put in the egg and the spices and stir all together slowly adding the cold honeymixture too. The dough has to be thick but has to drop of a spoon slowly ,if to thick add a little bit more cold coffe. Grease a cookiesheet very good and with a wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350 gegress F and put the cookiesheet on the highest rack in the oven. Bake about 20 minutes. Make the glaze and immedietly glaze the dough when it it comes out of the oven, cool a little and cut into rectangles. Store in a tightly closed tin container so they stay soft. Those are the old, traditional German Lebkuchen and the stores just add fancier shapes and chocolate icings.The best is to expiriment a little. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Style Fish and Vegetables Categories: Italian, Fish/sea Yield: 4 servings 2 tb Olive oil 2 lb Fresh or frozen sole (thaw) 1 md Sliced onion 1/4 ts Salt 2 1/2 oz Jar sliced mushrooms, drain 1/4 ts Pepper 1/2 ts Basil 2 md Tomatoes, sliced 1/2 ts Fennel 1/3 c Grated parmesan cheese 2 c Frozen mixed vegetables In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min). Source: The warped mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Super Easy Low Calorie Salad Dressing Categories: Dressings, Low-cal Yield: 2 cups 1/2 c V-8 juice 2 tb Oil 1 pk Equal sweetener 1 ts Or more lemon juice 1/4 c Vinegar Spices to taste: garlic 1/4 c Water Powder, basil, parsley, salt Mix all in a cruet, and chill for at least 1 hour. You may not like the amounts used, just change them to match your taste buds! Source: The warped mind of Linda Fields Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 315-786-1120 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Ala Tandy Pro Categories: Fish/sea Yield: 2 servings 2 Salmon steaks, 1" - 1 1/2" 4 tb Butter or margarine, melted -thick 2 tb Dill weed, ground Juice of 1/2 lemon This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner). Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side. "I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!" Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Meat Loaf Categories: Meatloaf, Meats Yield: 6 servings 2 lb Ground beef or turkey 1/4 c shredded provolone, 1/2 c Bread crumbs + 1/2 c shredded cheddar 1 Egg 2 tb Ketsup 1 tb A-1 Sauce 1 ts Garlic powder 1/4 c Milk 1/2 ts Dried basil 1 sm Onion, chopped 1/4 ts Dill Cheeses: 1 tb Barbeque sauce 1/4 c Shredded monterey jack, 1. Preheat oven to 350F. 2. Mix the meat, bread crumbs, egg, A-1 sauce, ketsup, garlic, dill, basil, milk, onion and bbq sauce together. Make a large ball, and separate in two halves. Put the first half in a non-stick sprayed baking dish. Create a valley in the center, not too near the edges. In the valley, place the cheeses, mixed together. With the second half,flatten and form it over the top of the bottom half. Seal the edges. 3. Bake for 1 - 1 1/2 hours or until done. Source: The warped mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Real German Potato Salad Categories: Salads, German Yield: 6 servings 8 Boiled and peeled potatoes, 2 tb Pickle juice OR 1/2 tsp Cut into thin slices Vinegar and 1/2 tsp sugar 1/2 Apple, finely diced 4 tb Heaping No Fat Miracle Whip 1/2 Onion, finely diced Paprika, salt & pepper 2 tb Sweet relish -- to taste 1 ts Spicy mustard 4 Hard boiled eggs, diced 1. Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumb-Topped Green Beans and Mushrooms Categories: Vegetables, Beans Yield: 7 servings 1 pk 16 oz Frz. cut green beans 1/8 ts Pepper -thawed 1 tb Butter or low cal margarine 2 c Sliced fresh mushrooms 1 tb Olive oil 1/4 c Finely chopped onion 1 c Fresh white bread crumbs 2 tb Water 1 ts Dried basil leaves 1/4 ts Salt 1. In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water for 3-4 minutes or until crisp-tender and moisture evaporates. Stir in salt and pepper. Place in serving dish; keep warm. 2. In the same skillet, melt margarine or butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Serve over vegetables. TIPS: To quickly thaw vegetables, place in a colander; rinse with warm water until thawed. Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving: 80 cal. per 1/2 cup. Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar and Dill Cornbread Categories: Breads Yield: 12 servings 1 c Flour 4 oz (1 cup) shredded cheddar 2 tb Sugar 1 1/2 ts -2 tsp. dried dill weed 4 ts Baking powder 1 c Skim milk 1/2 ts Salt 3 Egg whites 1 c Yellow cornmeal 1/4 c Plain nonfat yogurt 1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan. 3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm. Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving: 140 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 -----