MEXICAN VEGETABLE PART:

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

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Popularity: 5% [?]

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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Popularity: 3% [?]

Date: Fri, 17 Jun 94 16:04:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Saucey Black Beans

4c dry black beans, soaked overnight
12c water
grated peel from one orange (just the very thin orange part)
4 Vidalia onions, chopped
1/2 can mild green chilis, or whole can for chili lovers
2 cans stewed or canned tomatoes (16 oz cans)
1 t molido (dried Mexican oregeno)
4 cloves minced garlic, or an entire bulb of roasted garlic, peeled
and chopped

Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans
just start to get soft. Add all other ingredients except the molido and cook
until beans are truly soft. Add molido, stir in well, turn off burner and
allow to sit for 30 minutes. Serve over rice or corn bread, or use in
enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are done.
If the beans seem too liquid, leave the lid off after adding the onions and
allow them to cook down.

NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I’ll bet it would be good with the fresh stuff, if I could ever find
it!

Popularity: 3% [?]

TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

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Popularity: 16% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

Title: CHEESE TOMATO
Categories: Vegetables, Diabetic, Cheese/eggs
Yield: 1 servings

1 Tomato (thickly sliced)
1 ds Celery salt
1 ds Garlic salt
1 ds Pepper
1 oz American cheese (grated)

Place tomato slices on broiler pan coated with
vegetable cooking spray. Sprinkle with seasonings. Top
with cheese. Broil 5-6 inches from heat until cheese
is melted. 1 serving = 1 vegetable, 1 high-fat meat
calories = 140

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Popularity: 4% [?]

Beef and Orzo Stuffed Peppers

Recipe By : Bob b1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pasta
Peppers Tomatoes
Pesto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large green peppers
2/3 cup Italian parsley — tightly packed
1/4 cup Pamesan cheese — grated
2 tablespoons chopped walnuts
5 1/2 teaspoons dried basil
1/2 teaspoon salt
1 clove garlic — minced
1/4 cup olive oil
1 pound ground beef
1 1/2 cups orzo — cooked in
3 cups water
1 medium tomato — seeded and chopped
2 tablespoons Parmesan cheese

Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
in boiling salted water. Drain, inverted on paper towels.
Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
garlic in food processor or blender until blended. With motor running, slowly
pour in olive oil. Process until blended. Reserve.
Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto,
orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20
minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese.

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NOTES : In place of all Pesto ingredients, you can use prepared pesto.

Popularity: 3% [?]

1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

Popularity: 23% [?]

EGGLESS OMELETS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil

Combine all ingredients in a blender.

Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.

Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.

Especially good wrapped around some sauteed mushrooms
or ratatouille.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

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Popularity: 7% [?]

Crockpot Red Beans

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Red kidney beans — soaked
-overnight in water
1 1/2 C white rice
16 Oz Tomato — stewed
1 ham hock
1 Ts basil
1 Ts thyme
1 Onion — chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste

I put the everything in the crockpot at the same time, except
for the rice. Turn on high for 4 hours, then on low for 6 hours.
During the last 1 1/2 hour,put in the rice. The final ingredient
is about 1/2 cup of white wine. You can add this whenever. It
is optional, of course.
My husband really likes it spicy, so he adds 1/8 tsp red
pepper. Enjoy

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Popularity: 5% [?]