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: Hot Spiced Blueberry Sauce
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

An American recipe of World War II vintage, this simple sauce is
excellent on pancakes or served over top-quality ice cream.

Combine a cup of blueberries, 1/4 cup sugar. 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg in a saucepan and bring to the boil. Boil
for 5 minutes, stirring occasionally. Serve hot.

Makes 1 1/4 cups.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

MMMMM

Popularity: 4% [?]

FANCHIE-DOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tofu
5 tb Oil
1 t Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 t Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
— water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into
1/2-inch thick pieces. In a small pot, bring 3 cups of
water to a boil. Drop in the tofu return to a boil.
Then quickly empty the tofu into a colander to drain.

Heat a wok coat with 4 tb oil the salt. Add
tomatoes saute till soft. Add tofu, garlic sake.
Saute for 2 or 3 minutes. Add water leek. Reduce
heat simmer for 4 to 5 minutes. Stir in dissolved
cornstarch remaining oil. Simmer for 1 more minute
until thick. Add peas just before serving.

Shurtleff Aoyagi, “The Book of Tofu”

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Popularity: 2% [?]

Dry Rub for Ribs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
2 Tsp Ground Red Pepper
2 TBS Light Brown Sugar
1 Tsp Dry Mustard
2 TBS Salt

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Popularity: 3% [?]

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

—–

Popularity: 5% [?]

Fruit-Topped Almond Cream

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ounces instant French vanilla pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/2 teaspoon almond extract or up to 3/4 teaspoon
3 cups assorted fruit (strawberries, grapes,
raspberries, blueberries, mandarin oranges

In a large mixing bowl, combine pudding mix and milk. Beat on low speed for
2 minutes; set aside. In a small mixing bowl, beat cream and extract until
stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving
dish. Chill. Top with fruit just before serving. Yield: 8 servings.

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Popularity: 5% [?]

CHICKEN PIE WITH CORNMEAL CRUST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roasted cold Chicken
1/2 lb Small red potatoes
8 oz Mushrooms
3 Carrots
2 Celery stalks
1 Onion
1/4 c Salad oil
1/4 c All-purpose flour
1 1/2 ts -Salt
1 t Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg

About 1 1/4 hours before serving:

Discard bones and skin from chicken; cut meat into bite-sized pieces.
Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion.
In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms,
carrots, celery and onion for 5 minutes, stirring frequently, until
vegetables soften slightly; stir in flour, salt, chicken bouillon, dried
thyme and pepper until vegetables are well coated. Add chicken, potatoes
and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered,
for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg and
remaining 2/3 cups milk. After chicken mixture has baked 10 minutes,
remove casserole from oven and spoon cornmeal mixture over the top of
chicken mixture. Bake 15 minutes longer or until
cornmeal crust is golden and chicken mixture is hot and bubbly.
~–

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Popularity: 4% [?]

FONDUE # 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Gouda cheese
1/4 c White wine, dry
2 tb Butter
2 ts Kirsch
1/4 c Flour
Bread, cubed
1 1/2 c Milk
Pepper to taste
2 ts Garlic, finely chopped
1/8 ts Nutmeg

1. Grate the cheese.
2. Melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring
rapidly with whisk. When blended and smooth, add the
garlic, pepper, nutmeg and wine. Add the kirsch, if
desired. 3. Serve hot with bread cubes for dipping. If
the sauce is to be used over vegetables, omit the
kirsch.

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Popularity: 3% [?]

Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 1/2 cups Butter
2 cups Quick Cooking Oats
2 cups Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 Egg
1 teaspoon Salt
1 teaspoon Vanilla
1 can Pumkin,solid — packed (16oz)
1 cup Chocolate Chips
1 cup Raisins
1 cup Chopped nuts
1/2 package M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar
and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix
in dry ingridients, beat in cup by cup, mix all well.
Drop on cookiesheets by teaspoonfulls, leave space they will spread
out. Bake 20-25 minutes, or until firm and lightly golden brown.
Remove from cookie sheets, cool on racks. Decorate with M M right away
or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon
grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze
the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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Popularity: 5% [?]

SCOTCH TEAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C and H Brown Sugar
— firmly packed
2 c Quick cooking rolled oats
1/4 ts Salt
1 t Baking powder

Combine butter and sugar in saucepan; cook and stir
until butter melts. Remove from heat. Stir in
remaining ingredients; mix well. Pour into greased
8-inch square pan. Bake in 350 degree oven 25
minutes. Cool; cut into 24 bars.

NOTE: Cookies will seem soft when baked, but will
harden when cold.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 5% [?]