SAUTE OF SQUASH AND BELL PEPPERS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Side dish Vt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
3 md Yellow summer squash or
-payypan squash
3 md Zucchini
2 tb Olive oil
1 lg Red bell pepper — julienned
1 lg Green bell pepper — julienned
1 t Dried oregano
Salt and pepper to taste
1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute
onon 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7
minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon
juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0
chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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Popularity: 22% [?]

Apple and Cheddar Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups Flour — all-purpose
1 1/2 ounces Cornmeal — yellow
uncooked
1 tablespoon Baking powder — double-acting
3/4 pound Apples — cored, pared,
finely chopped
1/2 cup Corn, whole-kernal — frozed
thawed
2 1/4 ounces Cheese, Chedder — reduced-fat
shredded
1/3 cup Sugar — granulated
1 dash Cinnamon — ground
1 dash Nutmeg — ground
6 tablespoons Corn oil
3 Eggs — lightly beaten

Preheat oven to 400F. Line 12 2-1/2″ muffin-pan cups with paper baking
cups; set aside. In large mixing bowl combine flour, cornmeal and baking
powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to=

combine. In small bowl beat together oil and eggs; stir into flour
mixture.
Fill each baking cup with an equal amount of batter. Bake in middle of
even fro 15 minutes, until golded and tootpick comes out dry. Set pan on
wire rack and let cool.

Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
Optional Calories.

Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.

Calories from fat: 36% Original recipe from Weight Watchers “Simple
Light Cooking”. Conversion and additional nutritional analysis by Rick
Weissgerber.

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Popularity: 5% [?]

Title: Bacalao (Salt Cod)
Categories: Basque, Seafoods, Main dish
Yield: 4 servings

2 lb salt cod
1/4 c olive oil
2 md onions
1 sm can tomato sauce
2 cl garlic
1/2 c minced parsley
4 oz sliced pimentos
1/2 c dry white wine

Wash the cod, changing the water three or four times. Soak it
overnight in water to cover. Drain. Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to boil, and drain
well. Chop the onions and garlic and fry them, along with the drained
pimentos, in olive oil. When the vegetables are tender stir in the
tomato sauce, parsley and wine. Cover and simmer over very low heat
for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30
to 45 minutes, or until the fish flakes easily. Serves 4. Walt

MMMMM

Popularity: 11% [?]

COLLARD GREENS (CHEF DU JOUR)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 bn collard greens
4 TB olive oil
1/4 c Tasso ham, — chopped
1/4 c pickled pork, — chopped
1 1/4 c onion, — finely chopped
2 cloves garlic, — minced
1 pn red pepper flakes
1 ts Paul Prudhomme’s Vegetable
: Magic
1 sm bottle Wishbone Italian
: Dressing
1 TB white vinegar

Wash and pick through the greens carefully, remove
stems and any bruised or discolored leaves. Tear
greens into medium pieces.

Heat oil in pot and stir in Tasso ham and pickled
pork. Mix in onion and garlic and cook about 2
minutes, stirring frequently. Add collard greens and
spices and cook for 1 minute. Add Italian dressing and
vinegar and then simmer for 2 hours or until very
tender.

Yield: 6 servings

Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155

Date: Sat, 19
Oct 1996 21:54:41 -0400

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Popularity: 5% [?]

Title: Whoopee Pies
Categories: Cookies
Yield: 4 servings

1 c Butter
2 c Sugar
2 Eggs
2 ts Vanilla
4 c Flour
1 c Cocoa
3 ts Baking soda
1 ts Baking powder
1 ts Salt
2 c Milk

Cream together butter, sugar, eggs and vanilla. In separate bowl mix
flour, baking soda, baking powder and salt. Add milk to creamed mixture
and then add flour mixture to creamed mixture. Drop on ungreased cookie
sheet by teaspoons and bake at 400 degrees for 7 to 8 minutes. Let the
cookies cool, then fill with the following:

FILLING1 1/2 c. shortening 1 1/2 tsp. vanilla 1 1/2 jars marshmallow 1 box
confectioners’ sugar. Cream together until smooth. When cookies are cool,
put 1 1/2 teaspoons of filling between 2 cookies.

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Popularity: 4% [?]

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% [?]

BAZAAR VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

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Popularity: 8% [?]

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% [?]

Date: Tue, 07 Dec 93 12:40:00 CST
From: "Peter Brauer 312/915-6157″ <$W$PR42@LUCCPUA.BITNET>

Lasagne

1 15 oz can tomato sauce Dry Lasagne noodles (about 8 oz)
1 6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)
.
Bring tomato sauce, paste, water, and sauce to boil on stove, set aside.
Combine ricotta, drained spinach, and egg-whites in a bowl.

Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9×14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half the
non-fat mozz, then half the remaining sauce. Place one more layer of
lasagne noodles (yes they are still dry) and then layer the other
ingredients as before. This should use up the rest of the mixtures and
fill the pan.

Cover the pan with tin-foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.

Popularity: 10% [?]

CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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Popularity: 7% [?]