1 1/2 cups golden or light brown sugar, packed
1/2 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter
3 tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Combine the sugars, buttermilk, butter, syrup, and baking soda in a heavy
saucepan. Bring to the boiling point, then reduce the heat and simmer for
10 minutes, stirring occasionally. Remove from the heat and stir in the
vanilla and nuts. Cool completely before serving. The sauce will thicken.

By Linda Burns

Popularity: 3% [?]

MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Celery roots, peeled, cut
– into 2-inch chunks
2 lg Russet potatoes, peeled, cut
– into 2-inch chunks
1 lg Parsnip, peeled, cut into
– 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and
parsnip makes these mashed root vegetables as smooth
as silk without much fat. The russet potatoes have
just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed
to the air, so have the salted water boiling, ready
for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot
of boiling water. Cook 10 minutes. Add garlic cloves.
Cook until vegetables are tender, about 10 min. more.
Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg
and pepper into processor fitted with metal blade.
Puree mixture until very smooth, stopping to scrape
down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup
capacity baking dish. Cover dish with foil. Can be
made several hours ahead and kept at room temperature.
To serve, bake at 300 deg. until hot or reheat in
microwave oven. Spoon hot mixture onto 6 heated dinner
plates, dividing evenly. Ladle hot venison ragout
over, again dividing evenly. Serve immediately. Makes
6 servings.

Each serving contains about: 147 calories; 416 mg
sodium; 8 mg cholesterol; 3 grams fat; 28 grams
carbs.; 4 grams protein; 2.21 grams fiber. L A Times,
1/27/94, by Abby Mandel.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Potato Soup

Recipe By : Marie Tehas
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes — peeled and diced
4 slices bacon — diced
1/2 cup onion — chopped
2 chicken bouillon cubes
1/2 cup milk — or more
salt and pepper — to taste

In a large saucepan, fry bacon until crisp. Drain, leaving 2 tablespoons of gre
ase in saucepan along with bacon. Add onion, cook briefly until onion softens s
omewhat. Add potatoes, toss to coat. Add bouillon cubes and water to saucepan t
o cover potatoes by 1/2 to 1 inch. Bring to boil; reduce heat to medium low. St
ir to dissolve bouillon. Cover and cook without stirring until potatoes begin t
o come apart (test by poking with fork). Cook awhile longer, then begin stirrin
g potatoes so that they break down and thicken the broth. Continue stirring (do
not leave it at this stage, it will burn!), mashing all the potatoes with the
fork if you want a smooth soup, leaving some intact if you like it chunky. It w
ill become very thick. Add milk, a bit at a time, until it reaches desired cons
istency. Add salt and pepper to taste. Warm through, stirring constantly. Remov
e from heat.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Sweet and Spicy Couscous Salad
Categories: Salads, Main dish, Grains, Vegetarian, Vegan
Yield: 4 servings

1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat
1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
— (cut into 1/4″ pieces)
1 md Red bell pepper
— seeded and finely chopped
1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley

MMMMM————————–OPTIONAL——————————-
1/2 c Tamari-roasted almonds
— coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
Stir in the couscous. Immediately remove from the heat, cover, and
let stand until the water is absorbed, about 6 minutes. Transfer the
couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover
with the lid, and bring to a gentle boil. Put the carrot, green
beans, and bell pepper in the steamer basket, cover with the steamer
(lid? -K.M.), and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they
should still have a crunch. Rinse under cold water, drain, and cool
completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake
the Spicy Currant Dressing and pour it over the salad. Stir until
well coated. Refrigerate for at least 30 minutes to allow the flavors
to blend. Sprinkle the toasted almonds over the top just before
serving and serve chilled. (If the salad is prepared more than a few
hours ahead, adjust the seasonings before serving.)

Source: May All Be Fed – by John Robbins, with recipes by Jia Patton
and Friends

Typed for you by Karen Mintzias

MMMMM

Popularity: 6% [?]

Title: Black Bean Tart With Cornmeal Crust
Categories: Main dish, Pies, Vegetarian
Yield: 6 servings

———————————–CRUST———————————–
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water

———————————-FILLING———————————-
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional

CRUST: In a large bowl, combine cornmeal, flour salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel refrigerate for 1 hour.

FILLING: Mash tofu stir in cumin, salt, pepper cayenne. Mix in
the beans, being careful not to break them, onion. Set aside.

Preheat oven to 400F. Place dough in a 9″ pie plate press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil weight it down. Bake 20
minutes, remove weights foil bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

“Vegetarian Times” August, 1994

—–

Popularity: 13% [?]

Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375′F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

Popularity: 5% [?]

BOMBAY MONKFISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
2 Eggs
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or
-pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream
Salt and pepper to taste

Preheat oven to 350 degrees F. Put the monkfish in a
pan just large enough to hold it. Pour the milk over
and place the pan over moderate heat. Bring to a
simmer, cover, and cook for 8 minutes. Turn the fish
and cook 7 minutes longer, or until the fish is cooked
through. When the monkfish is nearly done, add the
shrimp and cook 2-3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk. Cut the
monkfish into bite-size pieces.

Beat the eggs with the tomato paste, curry powder,
lemon juice, rosemary, saffron and 1/2 cup cream. Mix
in the fish and shrimp and season to taste with salt
and pepper. Turn into 4 individual ramekin dishes and
pour an equal amount of the remaining cream over the
top of each dish. Bake for 20 minutes, or until set.
Serve hot with a ssqueeze of lemon and a crusty french
type bread.

This is an appetizing and stylish way to start a meal.
For a light lunch dish for two, cook this in one
ovenproof dish and serve it with a green salad and
boiled new potatoes.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

MANGO TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Sauces
Fruits Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried tamarind pulp — packed
-or-
1/2 c Fresh lime juice — strained
+ 1/2 cup water
2 1/2 c — Water
3 lb Mangoes*
1 c Onions — in 1/4″ dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger — minced
— or more to taste
3 lg Garlic cloves — minced fine
1 Lemon — grated zest of
2 c Light brown sugar — packed
3/4 c Sugar
2 tb Mustard seed
1 tb Salt
2 ts Dried red pepper — crushed*
2 ts Ground cinnamon
1/2 ts Turmeric
1/4 ts Ground cloves
1/4 ts Cayenne pepper
— or more to taste
1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and
part ripe. Using part or all almost-ripe fruit will
yield a chutney with a softer texture. If you like
jammy chutney, cut the fruit into small bits; for a
chunky product, use 1/2″ or larger cubes and stop
cooking the mixture as soon as the fruit pieces are
translucent.

**In place of the crushed dried red pepper, can
substitute 2 dried hot peppers (each 2 1/2 to 3″ long)
which have been seeded and crumbled, or 1 tb. finely
minced red or green fresh hot peppers. Increase any
of these if you are sure you want a hotter chutney.

Crumble tamarind into a small bowl and stir in 1 1/2
cups of the water; let tamarind soak for at least an
hour, meanwhile preparing the remaining ingredients.
Or substitute the fresh lime juice plus 1/2 cup of
water at this point.

Peel and dice the mangoes, cutting them into small
pieces for a jamlike chutney, into 1/2″ or larger dice
for a chunky mixture. Place the pieces in a preserving
pan. Add the onions, raisins, currants, ginger,
garlic, lemon zest, brown and granulated sugars,
mustard seed, salt, crushed hot red pepper, cinnamon,
turmeric, cloves, ground red pepper, white vinegar and
the remaining 1 cup water; stir the mixture and let it
rest until the tamarind “juice” is ready, or for up to
several hours, if that is convenient.

When the tamarind pulp is very soft, strain the liquid
through a sieve, pressing it to remove all possible
liquid and any pulp that will pass through. Discard
the pulp remaining in the sieve. Add the liquid to
the chutney mixture.

Set the pan over medium heat and bring the ingredients
to a boil. Lower the heat so the mixture simmers and
cook it, uncovered, stirring often, until the mango
and onion pieces are translucent and the chutney has
thickened to the consistency of preserves, 1 to 2
hours depending on the firmness of the fruit. (The
chutney will thicken further in the jar, so don’t
reduce it too much.) If the chutney threatens to
stick before the mango pieces are translucent, add a
little water.

Remove chutney from the heat, cool a sample, and taste
it for tartness, sweetness, and degree of hotness.
(The overall flavor is elusive at this point, but
these factors can be judged.) If you wish, add a
little more vinegar, sugar or ground hot red pepper.

Reheat the chutney to boiling and ladle it into hot,
clean pint or half-pint canning jars, leaving 1/4″ of
headspace. Seal the jars; process for 15 minutes (for
either size jar) in a boiling-water bath. Cool, label,
and store the jars for a least a month so that its
many flavors can blend and balance. This will keep
for at least a year in a cool pantry.

Yield: 6 to 7 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pp. 56-58. ISBN
0-89480-037-X. Typed for you by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: BAKED RICE BROCCOLI
Categories: Vegetables, Rice, Casseroles
Yield: 6 servings

2 c Rice; cooked
1/2 c Butter
1/2 c Onion; chopped
1/2 c Celery; chopped
1 cn Cream of mushroom soup
2 pk Frozen chopped broccoli; tha
Not cook
1 cn Water chestnuts; drain; chop
1 c Velvetta cheese; cubed

Melt butter in saucepan. Saute onion and celery in butter. Mix in a
big bow cooked rice, onions, celery, broccoli, soup, water chestnuts
and cheese. Mix all togethera nd put in a 9×13″ casserole dish. Cover
with foil and bake for 25-30 minutes at 350~.

SOURCE: Angels Friends Favorite Recipes : Angels of Easter
Seals, Youngstown, Ohio.

MMMMM

Popularity: 6% [?]

ORANGE CHEESECAKE AND STRAWBERRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST RECIPE MAGAZINE-APRIL—–
—–THE LIGHT TOUCH COOKBOOK—–
—–CRUST—–
1 cup Finely crushed vanilla wafer
1 1/2 teaspoon Ground cinnamon
1 tablespoon Egg white
Vegetable-oil cooking spray
—–CHEESECAKE—–
16 ounce Low-fat cottage cheese
8 ounce Neufchatel cheese — room temp*
1/3 cup Sugar
1 tablespoon Flour
2 tablespoon Orange juice
1 1/2 teaspoon Grated orange zest
1 teaspoon Vanilla
1 lg Navel orange — sectioned
membranes removed
1 pint Ripe strawberries — slice thin

Preheat oven to 350 F. Combine the vanilla wafer and cinnmon in a bowl. In a
separate bowl, whisk the egg white until foamy, blend it into the crumbs with
a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray.
press the crumbs in an even layer in the bottom of the prepared pan. Bake 10
minutes. Cool. reduce the oven temperature to 300 F.

In the bowl of a food processor, combine the cottage cheese, cream cheese,
sugar, flour, orange juice, orange zest and vanilla extract until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula. Bake
until set in the center, about 35-40 minutes. Cool in the pan.

Refrigerate until cold. Loosen the sides of the cake with a small rubber
spatula and remove the pan rim.

Combine the orange sections and strawberries. Cut the cheesecake into thin
wedges and spoon some fruit on each serving. Makes 12 servings with 137
calories per serving.

– - – - – - – - – - – - – - – - – -

Popularity: 23% [?]