Title: Peanut Buttery Stir-Fry
Categories: Main dish, Vegetarian, Vegan
Yield: 1 serving

1/2 c Brown rice
1/3 c Tofu
4 ts Vegetable oil
1 sm Onion
1 sm Carrot
2 oz Green beans
A few leaves Chinese cabbage
-OR- collards
1 1/2 c Mung beansprouts
1 sm Garlic clove
1 Piece ginger root (1/4-inch)
1 1/2 tb Peanut butter
4 tb Water
2 ts Lemon juice
1 tb Soy sauce
2 tb Soymilk

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet)
and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the
beans finely. Heat 2 teaspoons oil in the wok and stir-fry these
ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the
beansprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining
teaspoon oil in a small saucepan and add the garlic and ginger. Cook
for a minute or two, then stir in the peanut butter and then the
water. Stir until smooth. (This much can be done before the
vegetables start cooking; the rest should wait until they are nearly
ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix
well and serve on top of the rice.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

MMMMM

Popularity: 4% [?]

Title: CUT-OUT SUGAR COOKIES (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
3/4 c Vanilla
1 ea Egg

Preheat oven to 400 F. In medium bowl, combine all
ingredients except 1 cup mix; blend until smooth. Stir
in remaining mix. On floured surface, knead about 20
strokes until smooth. Roll out dough 1/8-inch thick;
cut into desired shapes. Place on lightly greased
cookie sheets. Bake 5 to 8 minutes until edges are
light golden brown. Cool 1 minute.; remove from cookie
sheet. Frost and decorate as desired. Makes about 2
dozen assorted size cookies. Source: Pillsbury,
Festive Baking

—–

Popularity: 3% [?]

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

Popularity: 5% [?]

Title: Black Bean Soup with Rum
Categories: Beans, South ameri, Soups
Yield: 4 servings

2 c Onion, chopped
6 ea Parsley
1 ea Bay leaf
1 ea Lg Ham hock
6 c Beef broth
1 x Lemon juice to taste
1 x Eggs, hard-cooked, chopped
1 x Lemon slices
1 c Celery, chopper
2 ea Fresh thyme
3 tb Unsalted butter
2 c Dried black beans, picked ov
1/3 c Dark rum
1 x Garnishes:
1 x Fresh parsley, chopped

The night before, soak beans in cold water to cover by 2 inches.
Change water at least once. Drain and rinse. In a heavy kettle, cook
onion, celery, parlsey, thyme, and bay leaf in the butter over
mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4
cups water, salt and pepper to taste. Bring the mixture to a boil,
reduce heat, and simmer, uncovered, adding more water if necessary to
keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put
the mixture through a medium disk of a food mill into a large bowl
and then return it to the kettle. Stir in rum, lemon juice, and salt
and pepper to taste. Adjust the consistency with hot water and
garnish for serving with the eggs, parsley, and lemon slices. Makes
about 7 cups. a 1971 Gourmet Mag. favorite

MMMMM

Popularity: 4% [?]

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

—–

Popularity: 7% [?]

CHILE CHEESE CORNBREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
(blue or yellow)
1 c Flour
1/4 c Sugar
1 tb Baking powder
1 t Salt
1 Egg, beaten
1 c Milk
1 1/2 tb Butter
1 Onion, diced
1/4 c Poppy seeds
1 Can diced chiles,
Or fresh
1/4 lb Cheddar cheese,
Shredded

Melt butter in pan, add onions and saute until nicely
brown. Take off head, add poppy seeds. In bowl
combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff. Beat until
mixed. Add onions and poppy seeds. Put into 12 muffin
papers and bake at 400 degrees for 15-20 minutes or
until brown. Additional cheese can placed on top of
muffins if desired. WALT

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]