Date: Fri, 02 Jul 93 12:56:08 PDT
From: therese@garnet.berkeley.edu

An adaptation from a recipe in Aug. 92 Vegetarian Times

Paella Vegetariana

6- 8 oz flavored tofu or tofu sausage
(I used reduced-fat savory baked tofu, I don’t remember the brand)
2 cups black beans, cooked
(mix drained beans with juice of one lemon and set aside)
2-3 Tbs minced garlic
1 red pepper, diced
1 large onion, diced
1 large carrot, diced
1 tsp paprika
1/2 tsp fennel seed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp crushed saffron threads
2 cups uncooked long grain brown rice
3 1/2 cups boiling water
2 bay leaves
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
Cherry tomatoes, quartered, for garnish
Chopped parsley or cilantro, for garnish
Vegetable stock for saute-ing

Cut tofu into bite-sized pieces and set aside.

Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about
one minute, then add diced pepper and saute until fragrant, 1-2 minutes.
Set aside.

Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and
onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt,
pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add
rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook
for 40-45 minutes over low heat until water has been absorved and rice is
cooked. Add black beans, sauteed peppers, peas and corn to top of rice,
replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with
a fork. Discard bay leaves. Serve garnished with cherry tomatoes and
parsley or cilantro.

Note: You may need to add more veggie broth to keep vegetables from
sticking during sauteeing. I didn’t measure, so am not sure of the
amounts here. This dish tastes amazingly rich considering it is so
low in fat, and is really colorful with all of those yummy veggies. My
husband didn’t like it because he dislikes fennel, so you can omit it
if you don’t like it either!

Popularity: 6% [?]

OATMEAL BOURBON BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1 c Rolled oats
3 c Bread flour
1 t Salt
2 tb Sugar
1 tb Nonfat dry milk powder
2 tb Bourbon — whiskey
1 1/4 c Warm water — very

The original recipe, whose source is lost, had Irish Cream instead of
the nonfat milk and bourbon.

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Popularity: 3% [?]

Title: FRUIT AND CHOCOLATE DREAM SQUARES
Categories: Cookies
Servings: 16

MMMMM—————————–TOPPING———————————-
2/3 c All-purpose flour
1/2 c Pecans, chopped
1/3 c Firmly packed brown sugar
6 T Butter, softened

MMMMM——————————CRUST———————————–
1 1/4 c All-purpose flour
1/2 c Granulated sugar
1/2 c Butter
1/2 c Raspberry or strawberry jam
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

TOPPING: In small bowl, combine 2/3 cup flour, pecans and brown sugar.
With pastry blender or 2 knives, cut in 6 tablespoons butter until mixture
resembles coarse crumbs; set aside.

CRUST: Preheat oven to 375′F. Grease 9″ square baking pan. In small bowl,
combine 1 1/4 cup flour and granulated sugar. With pastry blender or 2
knives, cut in 1/2 cup butter until mixture resembles fine crumbs. Press
into prepared pan.

Bake 20-25 minutes until set but not brown. Spread with jam. Top with
Nestle Toll House milk chocolate morsels and Topping.

Bake 15-20 minutes longer until top is lightly browned. Cool completely;
cut into 2 1/4″ squares.

Makes 16 squares.

MMMMM

Popularity: 3% [?]

TROPICAL MUFFINS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour, all-purpose
1/4 c Sugar, granulated
1 tb Baking powder
6 tb Margarine, unsalted
1 1/2 c Pineapple, crushed, canned
– no sugar added
1 t Vanilla extract
1/2 ts Coconut flavor, imitation

Preheat oven to 375. Combine flour, sugar and baking
powder, cut min margarine until mixture resembles
coarse meal. Add remaining ingredients, stir until
mixture forms a sticky dough and leaves sides of bowl
~ do not overmix. Spray 12 muffins cups with cooking
spray, divide batter amount cups. Bake until golden
brown – about 30 to 35 minutes. Remove to wire rack
and cool. Serve immediately or freeze.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional calories.

Nutritional Analysis per serving: 175 calories, 3 g.
protein, 6 g. fat, 27 g. carbohydrate, 103 mg.
sodium, 0 mg. cholesterol.

Calories from fat: 30%

Original recipe from Weight Watchers “Fast
Fabulous” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Popularity: 2% [?]

Title: Butter Tart Squares
Categories: Cookies
Yield: 16 servings

Mmmm—————-
————-base——
—————————
1/2 c Butter
2 tb Icing sugar
1 1/2 c Flour
Mmmmm—————
————filling—- — €
—————————
1 1/2 c Brown sugar
1/4 c Butter, melted
2 Eggs, beaten
1 tb Vinegar
1 ts Vanilla
1 c Raisins

Cream butter and sugar. Blend in flour. Turn dough into ungreased 9″
square pan and pat down. Bake 5 minutes.

Whisk all filling ingredients together until blended. Pour over base.
Continue to bake 25-30 minutes or just until filling is set and
doesn’t jiggle in centre. Cool completely, then cut in squares.
Makes 16 squares.

Modern Woman, November 1994 Review of Blueberries Polar Bears, Helen
Webber and Marie Woolsey. P.O. Box 304, Churchill, Manitobou R0B 0E0

Typed by E.Marie Campbell

—–

Popularity: 4% [?]

MUSHROOM BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 lb Mushrooms
— very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch — dissolved in:
3 tb -Water
1 c Heavy cream — warmed
Salt — to taste
White pepper — to taste
1 tb Fresh parsley, chopped

In a medium large saucepan place the butter and heat
in on medium until it has melted. Add the mushrooms
and onionsm and saute them for 3 to 5 minutes, or
until they are tender. Sprinkle in the flour and stir
it for 2 to 3 minutes, making certain that no lumps
are formed. Add the chicken stock, white wine, bay
leaf, and nutmeg. Bring the mixture to a boil and
then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well.
Simmer the soup for another 10 minutes. Add the warmed
heavy cream and stir it in. Season the soup with the
salt and white pepper. Garnish the soup with the
chopped parsley.

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Popularity: 3% [?]

Linguine with Chicken and Eggplant

Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

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Popularity: 6% [?]

Butternut Squash Soup w/ Ginger Lime

Recipe By : Mondavi Winery
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — finely chopped
1 1/2 tablespoons ginger root — minced
3 tablespoons unsalted butter
2 large butternut squash — peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root — julienned

In a large saucepan, cook the onion minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water the garlic.
Bring mixture to a boil simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor then
return to the pan. Stir in lime juice, season with salt pepper and
reheat soup.

In a small skillet, heat the oil over moderately high heat until it is hot
fry julienned ginger. Float a lime slice in soup sprinkle with fried
ginger.

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Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium

Suggested Wine: Chardonnay

Popularity: 8% [?]

Jenny’s Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Beef — ground
1 large Onion — chopped
2 cans Kidney beans in chili gravy — (15 oz)
2 cans Tomatoes, whole — peeled
(16 oz)
2 teaspoons Salt
1/4 cup Sugar — brown
1 tablespoon Chili powder
(or more to taste)

Combine onion and hamburger in skillet, cook, stirring frequently, until meat
is brown and crumbly.
Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes,
salt, brown sugar and chili powder. Cook slowly – the longer you can allow the
chili to simmer the better it is.
Add more chili powder to taste.

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Popularity: 4% [?]

TORTILLA LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tomato sauce, salt-free or
-regular
1/4 c Onions — finely chopped
1/2 c Green pepper — finely chopped
15 sm Black olives — pitted
16 oz Kidney or pinto beans,
-canned — rinsed, drained
1 t Vinegar
1/4 ts Garlic powder
1/2 ts Oregano
1/2 ts Cumin
6 Tortillas, corn, 6-inch — cut
-into quarters
1 c Nutritional yeast “cheesy”
-sauce

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread 1/4 cup of tomato sauce in the bottom of the
prepared pan. Ina large bowl, combine remaining tomato
sauce with remaining ingredients, exept tortillas and
“cheese.” Mix well.

Arrange 1/3 of the tortilla sections over sauce in
pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of
the “cheese” sauce over the sauce.

Repeat with another 1/3 of the tortillas, 1 cup of
sauce and 1/3 of the cheese sauce.

Repeat one more time, using remaining tortilla
sections, sauce and cheese sauce.

Cover and bake 20 minutes. Uncover and continue baking
15 more minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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Popularity: 3% [?]