ANTS CRAWLING UP TREES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c TVP®
1/2 c Hot water
1 tb Chopped or grated ginger
Root
2 tb Soy sauce
1 To 2 Tbsp hot bean paste
1/2 ts Salt (optional)
3 1/2 oz Bean thread noodles
2 c Veggie broth or water (avoid
Broth that may have a sweet
Taste)

Pour the boiling water over the TVP® and let it sit for
10 minutes. Saute the gingerroot in a very small
anount of oil or other liquid. Add the soy sauce, bean
paste, salt and TVP®. Cook very very gently and stir
frequently as it burns easily. Cook about 5 minutes
and set aside.

Cook the bean threads in the broth until the broth has
been absorbed by the noodles. Add the noodles to the
TVP® mixture and stir until blended evenly…ie. all
the “ants” are distributed throughout. Enjoy!

Source: This is a dish that was a favorite at our
local Chineses eatery. I used to make it with ground
turkey (before I saw the light) and have found that
TVP® works just as well. It’s hot and spicy…delicious
and just a little different.

Posted by Ann Christmann
to the VEGLIFE
Digest – 5 Apr 1995 to 6 Apr 1995. 1.80á

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

Popularity: 6% [?]

Pungent French Roll Salad Sandwich

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Salad
Sandwich Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 French rolls
Olive oil
2 red onions — chopped
2 green bell peppers — diced
2 cucumbers — peeled and diced
24 anchovy fillets — cut
4 large ripe tomatoes — peel seed dice
36 pitted black olives — chopped
1/3 cup chopped fresh parsley
1/4 cup capers
mayonnaise

Split the rolls almost through and brush inside well with olive oil. Mix
remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill
rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it
falls. Takes the place of bread and potato salad at the picnic.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

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NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Popularity: 8% [?]

Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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Popularity: 3% [?]

Fagioli Toscanelli Con Tonno

Recipe By : Don Zajac
Serving Size : 6 Preparation Time :2:00
Categories : Antipasti

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups White Beans — cooked
1/4 Cup Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Cup Scallions — sliced thin
2 Tablespoons Italian Parsley — chopped fine
7 Ounces Tuna Steak — Seared and Cubed

Combine olive oil, lemon juice, salt pepper and pour them over the beans.
Add the scallions and parsley and gently toss them all together. Transfer the
beans to a serving platter, top with the cubed tuna.

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Nutr. Assoc. : 0 0 0 0 0 0 0 5328

Popularity: 4% [?]

Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

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NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Popularity: 9% [?]

Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

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Popularity: 3% [?]

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Popularity: 5% [?]

Chicken Soup With Tiny Meatballs

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing chicken
4 cups water
2 1/2 teaspoons basil
1/2 pound sm. onions
1 bay leaf
1 clove garlic
5 carrots — sliced
Parsley and celery leaves
—meatballs—
1 cup beef — finely minced
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
freshly ground black pepper

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an
d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c
hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s
urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele
ry, simmer gently for 10 minutes.

MEATBALLS:
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea
tballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken
. Cut meat into small pieces. Garnish the soup with chicken and serve.

busted by sooz

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Popularity: 7% [?]

Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Popularity: 2% [?]

Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400′F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

MMMMM

Popularity: 3% [?]