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% [?]

Title: Recipe: Vegetable Stroganoff
Categories: Vegetables
Yield: 6 servings

1 ts Olive oil
1/2 c Onion sliced
3 c Mushrooms sliced
1 tb Garlic clove minced
2 md Carrots
10 oz Broccoli frozen
2 tb Tomato paste
1 c Vegetable Broth (home made)
2 ts Cornstarch
1/4 c Yogurt Plain, nonfat
1/4 c Sour Cream lite
4 c Noodles, cooked

Chop carrots. Mushrooms are just halved. In a skillet over medium high
heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms
and garlic continue cooking another 5 minutes. Spoon into slow
cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook
on medium for 4 hours until most of the liquid is absorbed. Caution
the carrots may have to be precooked. Cook noodles per directions. In
a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it
will curdle) Stir sauce into vegetable mixture. Serve over cooked
noodles.

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Popularity: 10% [?]

SOUPER CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 md Onion, chopped
2 c Chicken stock
2 c Milk
2 tb Grated fresh celery
1/4 ts Pepper
2 c Chopped celery
2 md Potatoes, chopped
1 t Fresh dill or parsley
2 tb Grated fresh carrots
1/2 ts Salt

Melt butter in a large pot. Add chopped celery, onion
and potatoes. Cover pot and stew vegetables over low
heat for 10 minutes without browning. Add stock and
herbs; cook vegetables until soft, about 30 minutes.
Puree the mixture in a blender. Stir in milk and
adjust seasonings. Toss in grated carrot and celery.
Reheat to just below the boiling point. Serve with
fresh bread.

Source: The warped mind of Linda Fields Originally
posted 9/25/92 Typed for you by: Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 2% [?]

Michigan Minestrone Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried Butter Beans
2 oz Streaky Bacon, chopped
1 tb Olive oil
1 md Onion, peeled and finely
-chopped
1 Clove garlic, peeled and
-crushed
2 Sticks celery, finely
-chopped
1 lg Carrot, peeled and finely
-chopped
1/4 sm Cabbage, shredded
2 oz Pepperoni Salami, sliced
14 oz Canned Chopped Tomatoes
1 tb Tomato Puree
20 fl Chicken Stock
Salt and Pepper
Bayleaf, Majoram and Fresh
-Rosemary
Crusty bread to serve

Soak beans in cold water for 5 hours, or overnight. Drain, put in a
saucepan and add enough water to cover. Bring to the boil and boil
for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes,
until just tender. Drain and put to one side. Cook bacon in a large
pan until crisp. Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes. Add cabage and salami
snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs
and cooked beans into pan. Bring to the boil, then simmer for 45 min
until soft. Remove herbs. Serve with crusty bread.

Source: CHAT Magazine

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Popularity: 5% [?]

Title: LOW CAL GRAHAM CRUST
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers
(2 1/2 in squares)
3 tb Melted margarine
2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well
with a fork. Press crumbs evenly around the edges and
on the bottom of the pie tin. Bake at 350 for 6
minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of
recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100
mg; Food exchanges per serving: 1/2 bread, 1 fat Low
sodium diets: Use salt-free margarine Source: The New
Diabetic Cookbook

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Popularity: 4% [?]

Title: Pickled Beet Onions
Categories: Pickles, Vegetables
Yield: 8 servings

7 lb Medium Beets
Vinegar
2 1/2 c Sugar
2 tb Whole Mixed Pickling Spices
2 ts Salt
3 1/2 c White Vinegar
1 1/2 c Water
2 lb Medium Onions

Cut off all but 2-inches of the beet tops, leave the root ends
attached. Peel and slice the onions into 1/4-slices. Heat enough
water to cover beets to boiling. Add beets and 2 t vinegar for each
quart of water used. Cover and heat to boiling. Cook until beets are
tender, 35 to 45 minutes; drain. Run cold water over beets, slip off
skins and remove the root ends. Cut beets into 1/4-inch slices. Heat
remaining ingredients to boiling in a 6-quart Dutch oven, reduce
heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and
onions in hot jars, leaving 1/2-inch headspace. Heat syrup to
boiling. Pour over beets and onions, leving about 1/2-inch
headspace; seal. Process 30 minutes in boiling water bath. Makes
about 8 Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained,
can be substituted for the beets in the above recipe.

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Popularity: 3% [?]

Date: Thu, 22 Sep 94 16:11:43 -1100
From:

Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

Popularity: 3% [?]

Title: Jamaican Rice And Peas
Categories: Veg-cook, August
Yield: 1 servings

1 1/2 c Dried red kidney beans,
Soaked overnight
1 Clove garlic, crushed
x Salt
1/2 c Unsweetened coconut milk
2 Scallions, chopped
2 Sprigs fresh thyme
1 Whole Scotch Bonnet Chili (I
Usually use several
Cayennes)
x Black pepper
2 c Long-grain white rice

Boil the beans, garlic and salt until the beans are tender. Save three cups
of the liquid, discarding the garlic. Return the beans and the three cups
liquid to the pot (if there’s not enough of the cooking liquid use water),
along with the coconut milk, scallions, thyme, chili, and black pepper and
salt to taste. When it comes to a boil, add in the rice. Let it boil for
20 minutes, then remove it from the heat and let it sit for 15 minutes.
Stir it with a fork. Do Not Eat the chili pepper.

I’ve made this with canned beans, skipping the first step and just dumping
them in with 3 cups water and some garlic powder, and everything else.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug.
30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

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Popularity: 4% [?]

Sun Dance Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Lard
1 Onion
1/2 Celery stalk
1 Bell pepper (s)
1/2 cup Mushrooms
3 pounds Beef — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/2 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
3 Garlic cloves
1 teaspoon Salt
16 ounces Tomatoes — whole
6 ounces Tomato paste
4 ounces Green chiles — whole
32 ounces Kidney beans in water

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onion, celery, and bell pepper and cook until the onion is
translucent. Add the sliced mushrooms and cook for an additional five minutes.~
2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 3. Stir in the
remaining ingredients except the beans. Bring to a boil, then lower the heat
and simmer, uncovered, for 1 1/2 hours.
Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered,
for 1/2 hour longer. Taste and adjust seasonings.~

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Popularity: 3% [?]

Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
Categories: Soups, French can, Holiday, My
Yield: 4 servings

2 Carrots; mediun
-peeled grated in long,
-thin shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

To quote Mme. Benoit,“This traditional Quebec dish is still very much
alive. My grandmother’s recipe is, as far as I am concerned, the best
there is.” Note: from Anne – it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.

Source: _My Grandmother’s Kitchen" by Mme. Benoit

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Popularity: 3% [?]