Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

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Popularity: 6% [?]

Greek Beef Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
2 tablespoons Quick cook tapioca
1 1/2 pounds Beef stew meat — 1″ cubes
3 tablespoons Cooking oil
2 medium Onions — quartered
8 ounces Tomato sauce
1/3 cup Dry red wine
1 tablespoon Brown sugar
1 1/2 teaspoons Garlic salt
1/4 teaspoon Ground cinnamon
1 Bay leaf
1 cup Feta cheese — crumbled
1/2 cup Walnut halves

In a bowl, combine the water and tapioca; let stand at least 5 minutes.
Meanwhile, in a 4 quart Dutch oven, brown the meat cubes in hot oil; drain off
fat. Stir in the tapioca mixture, onions, tomato sauce, wine, brown sugar,
garlic salt, cinnamon and bay leaf. Bring to boiling. Reduce heat; cover and
simmer over low heat for 1-1/2 to 2 hours or until meat is tender.
Remove bay leaf before serving. Ladle stew into serving bowls. Top each serving
with some feta cheese and walnut halves.

SOURCE: Better Homes Gardens Quick Easy Cookbook.

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Popularity: 4% [?]

FELAFEL -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Felafel—–
2 c Chickpeas — cooked
1 Egg, Beaten
3 Cloves Garlic — crushed
1/4 c Celery — finely minced
1/4 c Scallions — finely minced
1/2 ts Ground Cumin
1/4 ts Turmeric
1 1/2 tb Flour
1/8 ts Cayenne Pepper
1 d Pepper
3/4 ts Salt
——Felafel Sauce—–
1 c Yogurt
2 tb Tahini
1 tb Lemon Juice
3 Cloves Garlic — crushed
1/4 ts Cumin

Put ingredients in food processor. Chill well. With
floured hands, make the batter into one dozen patties.
Dust each lightly with flour. Heat a 2-inch pool of
oil in a heavy skillet to 365 degrees. Deep fry
felafel until golden brown and serve in pitas with
sauce, lettuce, and tomatoes.

Recipe By :

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Popularity: 6% [?]

BULGHUR WHEAT “SAUSAGE” PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian
Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Bulghur Wheat
— (1 cup raw ò c. cooked)
1/4 c AM Whole Wheat Flour
1 tb Crushed basil leaves
1 Egg
3/4 ts Sage
3/4 ts Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray

Mix the bulghur wheat, egg, whole wheat flour, basil,
sage, poultry seasoning and salt together. Form into
patties and roll in whole wheat flour. Fry in a small
amount of oil until lightly browned. These may be
wrapped in individual packages and reheated. Cook like
hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before
cooking and serve with sweet and sour sauce.

NOTE: 1) 3/4 cup of grated cheddar cheese can be added.
. 2) Mixture forms better when slightly chilled
Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Popularity: 3% [?]

Mad Mike’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Mexican
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Round steak — cubed
2 large Onions — chopped
4 large Carrots — shredded
46 ounces V-8 juice
6 ounces Tomato paste
28 ounces Tomatoes — whole peeled
1 can Beef broth
2 cans Enchilada sauce — mild
10 Bay leaves
4 tablespoons Brown sugar
2 1/2 ounces Chili powder
3 tablespoons Cumin
2 teaspoons Cayenne pepper
1 tablespoon Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot,
saute the onions in some olive oil until they are soft. Add the meat and
continue cooking until meat is grayish brown, about 20 minutes. Mix in all the
other ingredients, bring to a boil and simmer for 3 hours.

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Popularity: 4% [?]

LAKSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
—–CHILI PASTE—–
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add water
if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
lime leaves, sprouts, salt and sugar and bring to the boil. Divide
vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

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Popularity: 4% [?]

1 9-inch pie crust
1 6-oz jar marinated artichoke hearts,
drained and coarsely chopped
4 oz bacon, chopped into bits (optional)
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin
strips
1/4 cup chopped fresh parsley
3 TB chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 TB dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teas nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute
bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook
until vegetables are softened, for about 10 minutes. Add artichoke
hearts. Cook another 3 minutes. Remove from heat and add parsley,
basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan
cheese over crust. Top with artichoke mixture. Whisk together eggs,
mustard, heavy and light creams. Season with nutmeg. Pour evenly
over artichoke minute in crust. Bake until puffed and set, about 45
minutes. Serve warm or at room temperature.

Popularity: 6% [?]

Vegetarian Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box Zatarains Gumbo Mix (w/rice)
6 cups vegetable broth and/or water
1 pkg. Morningstar Farms “breakfast links” — thawed
1/2 cup TVP® granules

Prepare gumbo mix according to package directions. Cut “breakfast links”
into bite size pieces and add pieces and TVP® granules to gumbo. Simmer
20-25
minutes per package directions.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 3% [?]

Strawberry Broil

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c strawberries — halves
1/4 c nonfat sour cream
1/4 tsp cinnamon — ground
1/4 c brown sugar — packed

Put strawberries in an ungreased shallow 1 1/2 qt baking dish. Combine
sour cream and cinnamon; spoon over berries. Sprinkle with brown
sugar. Broil until bubbly, about 3-4 minutes. Serve over low-fat ice
cream if desired.

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Popularity: 2% [?]

Title: VEGETABLE PILAU SPECIAL
Categories: Vegetarian, Vegetables
Yield: 1 serving

1/2 c Long-grain brown rice
Sea salt to taste
1 ts Tumeric
2 oz Fresh green beans
1 sm Carrot
1/3 c Shelled peas
1 sm Onion
1 sm Garlic clove
1 Piece ginger root
– (1/4 to 1/2 inch)
1 sm Tomato
1 tb Margarine (vegan)
1 ts Coriander
1 ts Ground cumin
1/4 ts Garam masala
1/4 c Slivered almonds

Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to
the boil, then lower heat, and cook until the water is absorbed and rice
tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them — and the peas — until
just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the
tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to
brown. Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices. Then add the tomato and cook for a
minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon
the vegetable mixture over it, then top with the other half of the rice.
Cover the dish (if it has no lid then use foil) and bake it at 350 degrees
F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When
the pilau is ready and dished up, sprinkle the almonds on top.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

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Popularity: 5% [?]