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* Exported from MasterCook *

Almond Mushroom Pate

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoon margarine
1 clove garlic -- minced
1/2 teaspoon tarragon
1 tablespoon lemon juice
1 dash white pepper
1 sm onion -- chopped (1/4 c)
1 1/2 cup sliced mushrooms (4 oz)
1 cup blanched whole almonds(6 oz)
2 teaspoon soy sauce
2 tablespoon cream cheese -- opt. *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped


almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until
tender but not browned. Add tarragon, stir until it is softened. Pour mixture into
a bowl of food processor. Add remaining ingredients. Process until mixture is
smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a
serving bowl. Top with garnish of your choice. Makes 1 1/2 cups.

People who do not like ordinary pate seem to love this one. Vary the herbs and
substitute the vegetables as you wish. Serve with water crackers, thick slices of
crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat
crackers. May be frozen.

VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) -


Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds -
vary the flavor by using other seasonings such as basil, oregano, dillweed, curry
powder, or nutmeg.

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* Exported from MasterCook *

Andromeda Vegetarian Chili


Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup vegetable oil
1 medium onion -- chopped
1 jalapeno pepper -- finely
chopped -- remove seeds
2 tablespoons chili powder
1 tablespoon masa harina (or corn flour)
2 teaspoons paprika
1 teaspoon cumin powder
1 teaspoon oregano
1/8 teaspoon cayenne pepper
6 dried apricots -- chopped
2 cloves garlic -- minced
1 tablespoon brown sugar
1 teaspoon yellow salad mustard
15 ounces hunt's tomato sauce w/bits
1 1/2 cups water
1 cup heartline meatless meat
(ground beef style)
1/4 cup heartline meatless meat
(beef fillet style)
1/2 cup beer
1 tablespoon tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until
the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder,
oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in
apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless
Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring
often. Then cover and simmer over medium-low heat for 30 minutes to help combine
the flavors.

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* Exported from MasterCook *

Asparagus-And-Emmenthaler Tart

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound asparagus (preferably white)
2 quart :boiling water mixed with
4 teaspoon salt
1 (9-in) unbaked pie shell
3 ounce well aged emmenthaler cheese
coarsely grated
3/4 cup milk
3/4 cup whipping cream
2 md eggs -- lightly beaten
1/4 cup freshly grated parmesan
1 tablespoon kirschwasser
1 teaspoon salt
2 tablespoon finely snipped fresh dill or
1/2 teaspoon dill weed
1/4 teaspoon ground mace
1/4 teaspoon freshly ground black pepper

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as
the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends
off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off
ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable
peeler, lay them flat in a large heavy skillet, pour in boiling salted water and
set over moderate heat. Cover and cook asparagus for about 10 minutes, until very
tender. Drain well, return to the skillet and shake over moderate heat for 30
seconds or so to dissipate any excess moisture. Arrange the asparagus spears like
the spokes of a wheel over the bottom of the pie crust, with their tips pointing
toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser,
salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake
the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart
from the oven and cool it for at least 20 minutes before cutting.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Asparagus-Cheese Casserole

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoon unsalted butter
1 teaspoon unsalted butter
3 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground mace
1 cup milk
1/2 cup whipping cream
10 1/2 ounce frozen asparagus spears
cooked according to the
- package directions
- and drained well.
2 lg eggs -- hard-cooked
peeled & coarsely chopped
3/4 cup grated sharp cheddar cheese
1/2 cup minced blanched almonds
1 cup soft white bread crumbs
1/4 cup freshly grated parmesan

PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the
butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the
flour, salt, pepper and mace into the rest of the butter and let it sit over low
heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring
constantly for about 3 minutes, until it has become thick and smooth. In a well-
buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar
cheese and almonds. Pour the cream sauce over the layers. Combine the reserved
butter, bread crumbs and Parmesan cheese and scatter the topping over the layers.
Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the
topping over the surface of the casserole. Bake the uncovered casserole for about
30 minutes, or until the sauce is bubbly and the topping is tipped with brown.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Baked Bean Creole

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lg onion -- chopped
1 garlic clove -- crushed
oil for frying
2 green bell peppers -- diced
3 celery stalks -- sliced
2 tablespoon flour
1 can tomatoes
1 can tomato paste
1 pinch basil
1 pinch rosemary
2 cup cooked beans of your choice
1/2 cup breadcrumbs
water

Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several
minutes til tender. Stir in the flour & add tomatoes. Add tomato paste & herbs &
beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled
casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350F. Serve with
rice & salsa sauce.

Toronto Vegetarian Association

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* Exported from MasterCook *

Barley-Buttermilk Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup barley
1 quart water
salt
1/4 cup finely diced red onion
3 cup buttermilk
1/2 teaspoon turmeric
1/4 cup finely chopped parsley
2 tablespoon finely chopped dill -- -=or=-
1/2 teaspoon dried dill
1 tablespoon finely chopped cilantro
1 tablespoon snipped chives
freshly ground pepper
1 dash paprika or herb blossoms
(if available -- for garnish)

RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a
boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
Drain the barley. (The liquid can be reserved to use in another soup.) Toss the
onions into the warm barley to wilt them slightly; then put the mixture in a soup
bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with
additional salt. Cover and refrigerate until chilled. Serve with freshly ground
pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro
flowers or mustard petals.
Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Batter Dipped Tofu

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound firm tofu
2 tablespoon toasted wheat germ
1/4 teaspoon dill weed
1/4 teaspoon paprika
egg
3 drop hot pepper sauce
1/2 cup unbleached flour
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon milk
2 tablespoon safflower oil
-----ginger sauce-----
6 tablespoon rice vinegar
3/4 cup plus 1 T Water
1 teaspoon cornstarch
6 tablespoon sugar
2 tablespoon soy sauce
1 tablespoon finely minced gingerroot

GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce.
Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce.
Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in
ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry.

TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick.
Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate
bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat
oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.
Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on
a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with
curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings.

VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as
part of a main course, topped with a vegetable stir fry and ginger sauce. -
substitute other sauces for the ginger sauce

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* Exported from MasterCook *

Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoon vegetable oil
1 large onion -- diced
1 stalk celery -- sliced
1 med. green pepper -- *
1 med. tomatoes -- diced
2 cup red kidney beans -- drained **
1 package frozen baby lima beans -- 10 oz
1 cup quick cooking barley
2/3 cup chopped parsley
1 1/2 teaspoon salt
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
3 cup boiling water
2 tablespoon grated cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly
for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley,
salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart
casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2
hours or until barley is tender and liquid is absorbed. Sprinkle with grated
cheese before serving.

Good served with: Marinated, slightly blanched mixed vegetables, hot French
bread and butter.
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* Exported from MasterCook *

Black Bean Chili

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups dried black beans
2 tablespoons oregano -- dried
2 onions, large -- chopped
1 1/2 cups green peppers -- finely diced
warm flour tortillas
2 tablespoons cumin seed
1/2 cup olive oil
4 1/2 teaspoons Hungarian paprika
3 tablespoons garlic -- minced

Place Beans in large pot and cover with cold water. Bring to a boil. Remove from
heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water
to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until
Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain
Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the
cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and
Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10
minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir
over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika,
cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes
and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin
with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces.
Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and
diced red bell pepper. Pass warm tortillas separately.

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* Exported from MasterCook *

Black Bean Chili Over Sweet Potatoes


Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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4 lg sweet potatoes
1 tablespoon olive oil
2 cup diced red bell pepper
1 1/2 cup chopped onions
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoon ground cumin
1 can (14 1/2 to 16-oz) ready cut
tomatoes with juices
1 can (15 to 16-oz) black beans
rinsed thoroughly -- drained
2 cup diced yellow crookneck squash
1 tablespoon minced seeded jalapeno chili
4 lime wedges
plain non-fat yogurt (option
chopped fresh parsley(option

Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with
fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in
large non-stick skillet over medium-high heat. Add diced bell pepper and chopped
onions and saute until golden, about 10 minutes. Add minced garlic and stir
mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans
and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can
be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before
continuing.) Add diced squash and minced jalapeno chili; cover chili and cook
until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on each
plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze
lime juice over and top with yogurt (* sour cream?) and chopped parsley if
desired. Pass remaining chili separately.

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* Exported from MasterCook *

Black Bean Chili With Red Onion Salsa

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups dried black turtle beans
5 cloves garlic -- crushed
2 teaspoons ground cumin
2 1/4 teaspoons salt -- optional
black pepper -- to taste
2 teaspoons dried basil
1/2 teaspoon dried oregano
crushed red pepper or
cayenne -- to taste
1 tablespoon fresh lime juice
2 medium green bell peppers -- chopped
2 tablespoons olive oil
1/2 cup tomato puree
2 cans diced green chilies - 4 oz
red onion salsa -- recipe
cheddar cheese -- grated
monterey jack cheese -- grated
sour cream -- for topping
-----red onion salsa-----
2 cups red onion -- chopped
1/2 cup fresh cilantro -- minced
2 cups fresh tomatoes -- minced
1/2 teaspoon salt -- optional
1 cup parsley -- minced
black pepper to taste

Soak beans in plenty of water for several hours or overnight. Drain off soaking
water and cook in fresh boiling water, partly covered, until tender (1-1/2 hours).
Check water level during cooking; add more as necessary. Transfer the cooked beans
to a large kettle or saucepan. Include about 2-3 cups of their cooking liquid. In
a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive
oil over medium-low heat until the peppers are tender (10-15 minutes. Add the
saute to the cooked beans, along with tomato puree and minced green chilies.
Simmer uncovered over very low heat stirring now and then for about 45 minutes.
(Make the salsa during this time.) Serve topped with Red Onion Salsa and, if
desired, grated cheese and sour cream. RED ONION SALSA DIRECTIONS: Combine all
ingredients and mix well. For a finer consistency, give the mixture a brief whirl
or two in a food processor or blender. Yield: 6-8 servings.

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* Exported from MasterCook *

Blue Cheese Toasts With Walnuts

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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6 ounce roquefort
=or=- other blue cheese
6 tablespoon unsalted butter
1 tablespoon cognac (optional)
freshly ground pepper
2 tablespoon finely chopped walnuts
4 sl -- bread (thin)

Serve these Blue Cheese Toasts surrounding a salad made of finely shredded bitter
greens--radicchio, butter lettuce, endive--and dressed with a walnut oil
vinaigrette.

PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter together.
Add the cognac, if using, season with pepper and stir in the walnuts. Toast the
bread lightly on both sides. Spread the cheese over the toast, then return it to
the oven or broiler just long enough for the butter and cheese to melt into the
toast a little. It shouldn't melt completely, but just soften. Remove the toasts
from the oven, dust them with more pepper and cut them into smaller pieces. Serve
warm. Cool, juicy slices of pears would make a perfect accompaniment to the cheese
and walnuts.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Bowl Of Compassion Vegetarian Chili

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup olive oil
2 medium onions -- chopped
4 cloves garlic -- minced
2 jalapeno peppers -- chopped
1 mild pepper -- chopped
1 red pepper -- chopped
1 green pepper -- chopped
2 large tomatoes -- diced
8 ounces tomato sauce
2 cans rotel tomatoes and chilis
2 15 oz cans dark red kidney
beans
3 cups water
4 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon lemon juice
salt -- pepper to taste
tabasco to taste
1 cup textured vegetable protein

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices
and simmer for two minutes. Stir in remaining ingredients, adding the TVP last.
You can adjust the amount of TVP to obtain the desired texture and consistency.
You can substitute beer for the water for a more unique flavor. One jalapeno makes
a mild chili (two were used for the cookoff). Simmer from four to six hours. It's
even better the next day.

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* Exported from MasterCook *

Brown Rice Casserole

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cup cooked brown rice
half block of tofu
1 lg onion
2 md carrots
2 celery stalks
1 green pepper
2 md zucchini
=or=- other summer squash
6 ounce mushrooms -- wiped clean
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves
finely chopped
1 teaspoon nutritional yeast (optional)
1 teaspoon ground cumin seeds
1 teaspoon salt
1 cup mushroom broth -- -=or=-
vegetable stock -- or water
6 ounce grated cheese
(jack -- muenster
or gouda)
pepper
fresh herbs -- for garnish
(parsley or cilantro
thyme -- marjoram)

This was one of the most popular dishes at Greens Restaurant in San Francisco.

COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the
vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces
about 1/2-inch square. Quarter mushrooms if they are small, and cut them into
sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the
olive oil and the butter and fry the onion over medium heat until it is lightly
browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and
salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green
pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they
begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10
minutes. The vegetables should be nearly, but not completely, cooked. If the pan
gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine
the vegetables with rice and cheese. Season with salt and plenty of freshly ground
black pepper. Gently mix in the tofu, and put mixture into lightly oiled
casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour.
Remove foil and bake 15 minutes. Garnish with fresh herbs.

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* Exported from MasterCook *

Bulgur Chili

Recipe By :
Serving Size : 10 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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6 cups water
2 onions -- large
2 garlic cloves -- minced
1 green pepper -- chopped
1 cup cut corn
1 can tomato paste
28 ounces tomatoes -- crushed
1/2 cup bulgur
2 tablespoons chili powder
1 tablespoon sorghum
1 tablespoon cumin
2 tablespoons parsley -- chopped
3 cups cooked kidney beans
3 celery stalks
SAUTE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A
LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER,
COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30
MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS
EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS.
THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER
CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY..

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* Exported from MasterCook *

Cheddar-Olive Tart

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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3 lg eggs
1 1/2 cup cream
4 ounce cheddar cheese -- grated
1/2 cup sliced black olives
salt and pepper to taste
prepared tart shell(s)

You can either bake this in 1 large tart shell or 4 smaller ones.

PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour
into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller
ones.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *


Cheesy Vegetable Spread

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup shredded farmer cheese(4 oz)
1 teaspoon lemon juice
1/4 cup chopped apple
2 tablespoon finely chopped celery
2 tablespoon currants
1/2 teaspoon curry powder
3 tablespoon plain yogurt
1 teaspoon soy sauce
1/4 cup chopped carrot
2 tablespoon chopped pecans
1 tablespoon toasted wheat germ

In food processor, process cheese, yogurt, lemon juice, and soy sauce until
smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat
bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations:
- substitute shredded Cheddar for the farmer cheese - mayonnaise may be
substituted for the yogurt - Chop veggies small, spread mixture on split pitas,
and place under preheated broiler for about 3 minutes - serve as accompaniment to
soups or salads - use as a sandwich spread Spread may be made in advance, and
refrigerated 3-4 days.

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* Exported from MasterCook *

Chiles Rellenos Casserole

Recipe By :
Serving Size : 10 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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2 can whole green chili peppers*
3 cup sharp cheddar cheese**
4 green onions -- sliced
3 cup shredded mozzarella cheese
6 eggs
4 cup milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and
remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch
baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt
together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven
for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile,
mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole
and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes
before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams


cholesterol, 490 calories.

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* Exported from MasterCook *

Chili Non Carne (Meatless Chili)

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup chopped onion
2 cloves garlic -- minced
3 tablespoons olive oil
2 tablespoons chili powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon cumin
2 cups finely chopped zucchini
1 cup finely chopped carrot
1 can tomatoes (28 oz)
1 can tomatoes (14 oz)
1 can kidney beans -- undrained
2 cans kidney beans -- drained/rinsed
chopped onions -- green peppers
garnish

In large pot saute onion & garlic in olive oil until soft. Mix in chili powder,
basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook
about 1 min over low heat, stirring occasionally. Drain & chop tomatoes. Stir in
chopped tomatoes, undrained kidney beans & drained kidney beans; bring to boil.
Reduce heat and simmer for 30-45 min or until thick. Top with chopped onions or
green peppers. Per one-cup serving: 157 calories, 7 sat-fat calories.
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* Exported from MasterCook *

Chunky Garden Gazpacho

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
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1 15 ounce can tomato sauce (1 1/2 cup)
2 tablespoon red wine vinegar
1 med tomato -- cut in 1/2" cubes
1 sm sweet red pepper -- chopped
1 clove garlic -- finely minced
scallion -- chopped
1/2 teaspoon black pepper
2 tablespoon olive oil
1 tablespoon honey
1 med green pepper -- chopped
1 stalk celery -- chopped
cucumber -- seeded & chopped
1/2 teaspoon hot pepper sauce

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced
fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size
mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining
ingredients. Top each serving with one of the above listed garnishes. Serve
chilled. Makes 4-6 servings.

VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a
thinner soup, stir in tomato juice or vegetable cocktail juice to desired
consistency.

Serve with a substantial salad, and/or a cheese platter.

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* Exported from MasterCook *

Coconut Custard

Recipe By :
Serving Size : 68 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup hot water
1 cup shredded coconut
3/4 cup sugar
1/2 cup shortening
4 tablespoon cornstarch
1/2 cup flour
1 teaspoon salt
2 teaspoon vanilla extract

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few
seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a
greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then
chill in the fridge.

Posted by Mark Satterly in Intercook

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* Exported from MasterCook *

Corn-And-Summer Squash Ragout

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----the sauce-----
4 cloves
8 peppercorns
8 coriander seeds
1 cup half-and-half -- -=or=-
a mixture of cream & milk
1 cinnamon stick -- 2" long
5 cilantro sprigs -- chopped
5 mint leaves -- chopped
6 basil leaves -- chopped
(cinnamon or anise basil
if possible)
1 jalapeno pepper
seeded & sliced into 6ths
-----the vegetables-----
1/2 onion -- thinly sliced
1 1/4 pound summer squash
(zucchini -- patty pan
crookneck or a mixture)
cut in pieces about
3 ears yellow corn
(kernels cut from cobs)
1 lg tomato; peeled -- seeded and
chopped in 1/2-in pieces
1 tablespoon peanut or safflower oil
salt
2 tablespoon cilantro leaves -- chopped

THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture
along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then
turn off the heat and let steep while you cut the vegetables.

THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly
for a minute or so; add zucchini, corn, remaining jalapeno from above and season
with salt. Continue to saute over fairly high heat for about 5 minutes. The
zucchini and onion may color slightly. Pour the steeped cream from the sauce
instructions directly into the pan through a strainer. Add the tomato and simmer
for several minutes. Simmer until the sauce has reduced and thickened a little and
the zucchini is done. Season to taste with salt and serve garnished with chopped
cilantro.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Counterfeit Tuna Salad

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups carrots -- finely shredded
1/2 small onion -- grated (1 tb)
1/2 cup celery -- chopped fine
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/4 cup mayonnaise
salt & pepper

In a medium bowl, combine carrots, onion, celery and relish. In a small bowl,
combine remaining ingredients. Add to carrot mixture, mixing well. Chill several
hours or overnight to blend flavors.

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* Exported from MasterCook *

Couscous Stuffed Eggplant

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw couscous
2 md eggplants
3 tablespoon olive oil
3 garlic cloves -- minced
5 bn scallions -- minced
3 md tomatoes -- chopped
4 tablespoon wheat germ
2 tablespoon lemon juice
1/4 cup fresh parsley -- minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
salt & pepper

Prepare couscous by covering with twice as much boiling water & letting stand for
10 to 15 minutes. Preheat oven to 375F.

Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice
the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant &
garlic & saute, covered till eggplant is tender. Stir occasionally. Add
scallions & tomatoes & cook till they have softened a bit. Add the rest of the
ingredients, including the couscous. Remove from heat.

Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.

Nava Atlas, "Vegetariana"


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* Exported from MasterCook *

Cream Of Shiitake Mushroom Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart milk; whole -- low-fat or skim
1 sm -- onion peeled and
stuck wit
2 cloves
6 whole peppercorns (or more)
1 pinch salt
-----bouquet garni-----
:tie in cheesecloth
6 fresh parsley stems
1/2 teaspoon dried leaf thyme
1/2 bay leaf
-----soup, con't-----
4 tablespoon rice flour
(or barley or oat flour)
4 tablespoon cold milk (about)
8 ounce shiitake mushrooms
-----optional-----
6 tablespoon heavy cream
2 tablespoon madeira
reserved mushroom slices

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring
slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until there are no lumps. Simmer over
very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom
stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms
coarsely, then place in a food processor with a steel blade and chop as finely as
possible. Strain the milk mixture through a fine sieve back into the saucepan; add
the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira,
if you wish, and serve in hot bowls, garnished with a slice of mushroom.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK


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* Exported from MasterCook *

Cream Of Sun-Dried Tomato Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart milk; whole -- low-fat or skim
1 sm -- onion peeled and
stuck wit
2 cloves
6 whole peppercorns (or more)
1 pinch salt
-----bouquet garni-----
:tie in cheesecloth:
6 fresh parsley stems
1/2 teaspoon dried leaf thyme
1/2 bay leaf
-----soup, con't-----
4 tablespoon rice flour
(or barley or oat flour)
4 tablespoon cold milk (about)
1 package sun-dried tomatoes (3 oz)
2 cup water
6 tablespoon heavy cream
-----optional-----
chopped herbs for garnish*
(basil -- chervil or parsley)

This creamy, vibrant red soup has but 100 calories per serving if you use low-fat
milk and no cream.

PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and
bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk.
Put into the just-boiling milk and stir briskly until there are no lumps. Simmer
over very low heat for 20 minutes. Meanwhile boil the sun-dried tomatoes in the 2
cups of water; do not drain. Strain the milk mixture, add the tomatoes and their
liquid, and simmer another 5 minutes.

In a blender, in batches, liquefy the soup. Return to the stove and bring just to
a boil. Add the optional cream, if desired, and serve in hot bowls garnished with
a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook *

Creole Eggplant Souffle

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon butter
1 med stalk celery -- diced
1 tablespoon unbleached white flour
1 tablespoon minced fresh basil
1/2 cup whole or low-fat milk
1/2 cup fresh -- soft bread crumbs
eggs, separated -- room temp.
1 med onion -- finely chopped
1 cloves garlic -- minced
2 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 lg eggplant -- peeled & diced
1 cup grated white cheese *
1 dash cayenne pepper

* firmly packed grated mild white cheese of your choice Preheat oven to 350 deg
F. In a large skillet, heat butter till it foams. Add the onion, celery, and
garlic and saute over low heat until the onion is translucent. Sprinkle in the
flour, stirring until well blended. Add the herbs and saute, stirring until the
mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2
lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is
quite tender. Add a bit of water from time to time if necessary, just enough to
keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture
to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne,
and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff
peaks, then fold them gently into the eggplant mixture. Pour the mixture into a
well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or
until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at
once. Serves 4-6.

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* Exported from MasterCook *


Cumin Rice With Eggplant And Peppers

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup brown rice
2 tablespoon virgin olive oil
1 tablespoon butter
1 eggplant (10-12 oz)
cut in 1/2-inch cubes
1 md onion
cut into 1/4-inch squares
salt
1 sm -- green bell pepper
cut into 1/2-inch squares
1 sm -- red or yellow
pepper
or a mixture
cut into 1/2-inch squares
2 md tomatoes; peeled -- seeded and
cut into large pieces -or-
15 ounce -canned tomatoes -- drained
and cut into large pieces
4 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1/4 cup chopped parsley or cilantro
3 cup water
1 cup dried provolone (optional)
=or=- monterey jack
=or=- muenster cheese

RINSE THE RICE, cover it with water and set it aside to soak while you prepare the
rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a
large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute
them to distribute the oil. Cook over medium heat until the eggplant is soft but
not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the
pepper), parsley and more salt to taste. Stir carefully, combining everything
well. Drain the rice and add it to the pan along with 3 cups water. Turn up the
heat to bring the water to a boil, then transfer everything to a baking dish, such
as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover
with foil, and bake until the rice is done, about 45 minutes. Toss the diced
cheese, if you're using it, into the rice and serve. Serves 4 as a main course or
6 to 8 as a side dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK


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* Exported from MasterCook *

Curried Lentils And Vegetables

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup dry lentils (10 oz.)
4 cup water
1 1/2 cup chopped carrots
1 1/2 cup chopped onions
1 cup chopped celery
1 clove garlic -- minced
3 teaspoon curry powder (or less)
1 teaspoon grated fresh gingerroot
1 teaspoon salt
1 1/2 cup plain lo-fat yogurt
1 med tomato -- chopped
1 tablespoon snipped fresh parsley (opt.)

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions,
celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring
to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if
desired. Serve with lentil mixture.

Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg


cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted
pita bread wedges.

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* Exported from MasterCook *

Curried Lentils With Spinach

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils
1 tablespoon olive oil
2 garlic cloves -- minced
1/2 pound spinach leaves, washed
-- stemmed & chopped
1 14 ounce can plum tomatoes
2 tablespoon tamari
2 teaspoon curry powder
1/4 teaspoon grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot
add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add
lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice.

Nava Atlas, "Vegetariana"

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* Exported from MasterCook *

Curried Yogurt Dip

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain yogurt
1 teaspoon lemon juice
1/4 teaspoon black pepper
2 teaspoon curry powder
1/2 teaspoon honey
1/8 teaspoon hot pepper sauce

GARNISH: finely chopped almonds or walnuts, optional.

In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If


possible allow to set for 30 minutes at room temperature before serving. Garnish.
Makes 1 cup.

Serve with fresh vegetables or pita crisps.


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* Exported from MasterCook *

Eggplant Gratin

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound japanese or round eggplants
oil -- for frying
3 tablespoon virgin olive oil
1 red onion -- finely chopped
1 garlic clove -- finely chopped
1/2 teaspoon herbes de Provence
2 1/2 pound ripe tomatoes
peeled -- seeded and chopped
salt
pepper -- freshly milled
sugar -- if needed
1/8 teaspoon saffron threads
2 eggs
1 cup ricotta cheese
1/3 cup milk or whipping cream
1/2 cup grated parmesan cheese
10 lg basil leaves -- cut or torn
into small pieces
3 ounce gruyere cheese
shredded or thinly sliced

SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin
on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or
1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with
oil. When hot, add eggplant in single layer and fry until golden on both sides and
flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of
eggplant. Make sure oil is hot each time you add a new batch. FOR SAUCE: Warm
olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil.
Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt
lightly and raise heat. Cook, stirring occasionally, until juice has evaporated
and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If
tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD:
Cover saffron threads with a few tablespoons hot water and let stand a few
minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese.
Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread
a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant
slices, slightly overlapping. Season with salt and pepper, scatter half the basil,
add Gruyere. Make another basil-eggplant layer. Cover with rest of the tomato
sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or
until custard sets and is a delicate golden brown. Remove from oven and allow to
rest a few minutes before serving. DEBORAH MADISON ~ PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Eggplant Lasagna

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoon olive oil
3 teaspoon finely chopped fresh oregano
1 1/2 teaspoon finely chopped fresh basil
salt
freshly ground pepper
1 eggplant -- (12-oz)
sliced 1/2-in thick
1 zucchini -- (8-oz)
sliced 1/2-in thick
8 ounce mozzarella cheese -- sliced
1 cup ricotta cheese -- drained
2 cup spaghetti sauce
2 tablespoon fennel seed -- crushed
1 cup freshly grated parmesan
(imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both sides of
the eggplant and zucchini. Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until
cooked. Turn, brush the other side with the oil, and broil until the second side
is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide,
shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the
layering with the second half of the ingredients. Cover and bake 20-to-25 minutes
or until hot and bubbly. May be made ahead several days, or frozen, defrosted and
reheated.

NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK


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* Exported from MasterCook *

Eggplant Parmigiana

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small eggplants unpeeled
cut into 1/4-in rounds
2 eggs -- lightly beaten
1 1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic cloves
peeled and halved
3/4 cup olive oil
20 ounce tomatoes -- canned
1/3 cup tomato paste
2 tablespoon minced basil
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated parmesan cheese
1/2 pound mozzarella cheese
thinly sliced

DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper.
Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for
1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil
in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a
baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End
with mozzarella on top. Bake, uncovered, for 30 minutes.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Eggplant Provencale
Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup uncooked brown rice
1 tablespoon olive oil
1 pinch saffron
3 cup water
1 1/2 teaspoon salt
2 tablespoon olive oil
3 md eggplants
1/4 cup water
1/4 cup sherry
2 tablespoon olive oil
3 cup minced onions
1 lg red bell pepper -- minced
1 tablespoon sherry
1/2 teaspoon cayenne
2 md tomatoes -- chopped
1/2 cup dried currants
1/2 cup chopped fresh parsley
1/4 teaspoon black pepper
1/2 cup tomato juice
1/2 cup toasted slivered almonds
chopped fresh parsley

Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the
water & salt.

Brush a large baking pan with olive oil. Leaving the stems on, slice the
eggplants in half lengthwise & place face down on the pan. Add sherry & water.
Cover tightly with aluminum & bake at 375F till tender, about 45 minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb
sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants,
parsley & black pepper. Simmer covered for a few minutes. Combine rice &
vegetable mixture.

When eggplants are cool enough to handle, gently mash them & push the soft middle
to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into
baking pan, cover tightly & return to oven to bake about 30 minutes. Serve
garnished with almonds & parsley.

"New Recipes From Moosewood Restaurant"

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* Exported from MasterCook *

Fresh Vegetable Pizza

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 flour tortillas (6" rounds)
1/2 pound mushrooms -- cleaned and slice
2 medium tomatoes -- thinly slice
4 tablespoon sliced black olives (1/4 cup
6 ounce lo-fat mozzarella cheese -- gr
1 teaspoon oregano flakes
cayenne pepper to taste
freshly ground black pepper
6 teaspoon grated parmesan cheese

Place tortillas on a 12x16-inch cookie sheet and toast in a 350-degree oven for
about 4 minutes, or until lightly crisped. Now, divide the remaining ingredients,
in order listed, equally over the tortillas and bake in a 350-degree oven for 5
minutes or until cheese is bubbly. Serve at once. Serves 6. (About 183 calories
per serving) Note: This is also delicious with broccoli, cauliflower, carrots,
etc. but vegetables must first be blanched by placing in boiling water for 3 to 4
minutes, or until firm tender. From: Dottie Cross, in Irvine, CA

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* Exported from MasterCook *

Fried Provolone Cheese

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 provolone cheese slice
spices as desired
grated hard cheese optional

In a non stick frying pan, fry sliced provolone cheese over medium high heat. You
can add spices such as oregano, basil, chopped garlic. You can add grated
parmesan or romano cheese to soak up some of the excess oil from the provolone.
Watch carefully. When first side is golden brown, turn once and cook until it is
a nice brown and crispy on both sides. Makes a good vegetarian bacon for BLT
sandwich or other purpose.

From Bryan Shipp, Columbia Md.


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* Exported from MasterCook *

Garden Harvest Chili

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cooking oil
2 cloves garlic -- minced
1 med. sweet red pepper -- chopped
1 med. green pepper -- chopped
1 1/2 cups fresh mushrooms -- sliced
1/2 cup onion -- chopped
1 28 oz can whole tomatoes -- cut-up, undrained
1 15 oz can tomato sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 16 oz can kidney beans -- rinsed and drained
2 cups sliced zucchini
1 10 oz packag frozen sweet -- corn, defrosted
1 1/2 cups cheddar cheese -- shredded (6
(optional)

Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms
and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder,
sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and
corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into
bowls; sprinkle with cheese if desired. Yield: 6 Servings (2-1/2 Qts) Diabetic
Exchanges: One serving (prepared with low-salt tomato sauce and no cheese) equals
2 starch, 2 vegetable, 1 fat; also, 252 calories, 675 mg sodium, 0 mg cholesterol,
44 gm carbohydrate, 10 gm protein, 7 gm fat.

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* Exported from MasterCook *

Goat Cheese-And-Walnut Pizza Topping

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounce fresh goat cheese
1/2 cup walnuts
2 tablespoon walnut or safflower oil

CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza. In a small bowl toss
the walnuts with the walnut or safflower oil to coat. Place the walnuts all over
the pizza. Bake according to directions.

Makes Enough for 2 9-Inch Pizzas PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Green Pepper-And-Tomato Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg garlic cloves -- peeled
1 teaspoon salt
1 tablespoon chopped basil
2 tablespoon chopped parsley
1/4 teaspoon dried thyme
2 teaspoon sweet paprika
1 tablespoon tomato paste
2 tablespoon fruity olive oil
2 bay leaves
1 lg onion -- cut in 6ths
and sliced thinly crosswise
1 pinch saffron threads (generous)
2 pound ripe tomatoes; peeled
seeded and chopped
juice reserved
2 md green bell peppers
chopped into small squares
6 cup water
1/3 cup white rice
freshly ground pepper
chopped basil -- for garnish
=or=- chopped parsley
fresh grated parmesan cheese

POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has
broken down to a paste, then gradually work in the basil, parsley, thyme, paprika
and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste and mix
together. As soon as the oil is hot, add the bay leaves and the onion. Sprinkle
the saffron directly over the onion, stir everything together and cook for 10
minutes or until the onion has softened. Add the pepper, tomatoes, their juice and
the water to the pot. Bring to a boil then immediately lower the heat and cook for
25 minutes at a simmer. While the soup is cooking, bring 1 1/2 cups of water to a
boil; add a dash to salt and the rice. Boil until the rice is tender, about 12-to-
15 minutes, then drain. Stir the rice into the finished soup, season with pepper.
Serve the soup garnished with the fresh herbs and cheese. DEBORAH MADISON -
PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Grilled Cheese-Chipotle Sandwich

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sl -- white or wheat
bread
2 teaspoon pureed chipotle chiles
5 ounce cheese
shredded or thinly sliced
1 ripe tomato -- sliced
thinly sliced red onion
cilantro leaves
coarsely chopped
soft butter

SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or more if you like
your sandwich really hot. Cover bottom slice with layer of cheese, tomato and
onion slices and as much cilantro as you like. Top with second slice of bread and
butter it. Place sandwich, butter-side down, in cast-iron skillet. Spread top
piece of bread with butter as well and cook sandwich slowly. When golden brown on
bottom, turn it over and cook on the other side. Covering pan will help melt
cheese by the time bread is crisped and golden. Eat right away with something very
cold to drink. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Guacamole Bean Tacos

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package taco shells
15 ounces refried beans
Guacamole -- see recipe
chopped onions
chopped tomatoes
shredded cheddar cheese

Use the guacamole from the guacamole Salad recipe.

Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes.
In small saucepan cook refried beans over low heat, stirring frequently, until
heated thoroughly.

for each taco, spoon 2 rounded tablespoons each, beans and guacamole into a taco
shell, sprinkle with onion, tomato and cheese. May also add a little chopped
lettuce.

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* Exported from MasterCook *

Harrods Creek Vegetarian Chili

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups tomato juice
3/4 cup bulgur wheat
2 tablespoons safflower oil
1 onion -- diced
3 stalks celery -- chopped
3 carrots -- chopped
1 can (28 oz) whole tomatoes -- mashed
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
5 tablespoons chili powder
1/2 teaspoon oregano
1 teaspoon cumin
1 teaspoon sweet basil leaf
4 medium clove garlic -- pressed
1 1/2 green bell peppers -- diced
1 can (30 oz) dark red kidney -- beans
1 1/2 cups canned garbanzo beans

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat. Cover and let stand for 15
minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until
translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook until
vegetables are tender, about 10-15 minutes. Add diced green pepper and cook
another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and
rest of tomato juice to pot. Stir thoroughly and simmer for 30 minutes over low
heat. If too thick, add water as needed and stir occasionally so the bulgur
doesn't stick.

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* Exported from MasterCook *

Hearty Chili Con Corn

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried kidney beans
4 cups water
1 cup frozen corn
1 onion -- chopped
1 garlic clove -- pressed
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cups tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cumin

Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and garlic
in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato
mixture to cooked kidney beans and stir. Simmer. Serve over rice.

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* Exported from MasterCook *

Hearty Meatless Chili

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 env. soup mix *
4 cups water
16 ounces (1 can) chick peas **
16 ounces (1 can) red kidney beans ***
14 1/2 ounces (1 can) tomatoes ****
1 cup lentils -- rinsed & drained
1 large stalk celery *****
1 tablespoon chili powder
2 teaspoons ground cumin
1 med. clove garlic fine chop
1/4 teaspoon crushed red pepper

* One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy
Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and
drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes Undrained
and chopped. ***** Celery stalk should be coarsely chopped. In large saucepan or
stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring
occasionally, 20 minutes or until lentils are almost tender. Remove cover and
simmer, stirring occasionally, an additional 30 minutes or until liquid is almost
absorbed and lentils are tender. Serve, if desired, over hot cooked brown or white
rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.
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* Exported from MasterCook *

Hearty Pasta And Red Bean Salad

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup raw -- med-size shaped past
2 cup cooked/canned red beans or
2 cup kidney beans
1 cup diced zucchini (@ 1 med)
1 sm green pepper -- fine chop
1 med ripe tomato -- chopped
1/3 cup chopped green olives
1/4 cup grated parmesan cheese
1 cup plain yogurt
1/2 teaspoon chili powder or more to taste
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon dried sage

Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it
in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at
room temperature or chilled.

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* Exported from MasterCook *

Herbed Macaroni Parmesan

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounce macaroni noodles
1/2 cup grated parmesan cheese(2 oz)
2 tablespoon minced fresh basil(2 t dried
1 dash freshly ground black pepper
3 tablespoon margarine
italian plum tomato -- chopped
2 tablespoon chopped fresh parsley

GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta
until al dente. When pasta is done, drain well. Toss hot noodles with margarine to
melt. Add other ingredients. Toss to combine. Garnish with broccoli florets.

VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped


vegetables.

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* Exported from MasterCook *

Hominy-Squash Stew

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pinto beans -- soak overnight
salt
1 teaspoon cumin seeds
1 teaspoon dried mexican oregano
1 cinnamon stick (1" long)
3 whole cloves
1/4 cup light olive oil
=or=- sunflower seed oil
1 lg onion -- cut in 1/4-in square
2 garlic cloves -- minced
1 tablespoon ground red chile
=or=-
paprika for milder flavor
2 cup bean broth or water (about)
1 pound fresh or canned tomatoes
peeled -- seeded & chopped
juice reserved
3 cup peeled -- cubed banana squash
(in 1-inch cubes)
2 cup cooked hominy
2 jalapeno chiles
seeded and finely diced
chopped cilantro for garnish
sour cream -- optional
=or=-
shredded muenster cheese

DRAIN SOAKED BEANS, cover generously with fresh water. Bring to a boil. Boil
vigorously about 5 minutes, skim off any foam that rises to surface, then lower
heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans
are tender, about another 30 minutes. Taste as they cook to be sure they are as
done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet
and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds,
then quickly remove them to plate so they don't burn. Combine with cinnamon stick
and cloves and grind to a powder in electric spice mill. Heat oil in wide skillet
and saute onion briskly over high heat 1 minute. Lower heat to medium and add
garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine.
Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions
soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer
until squash is partially cooked, about 20 minutes. Stir in hominy, beans and
diced chiles. Add more broth as needed; continue cooking until squash is tender.
Taste and check seasonings. Serve garnished with cilantro and sour cream or
shredded cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Impossible Garden Pie

Recipe By : Bisquick handout


Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

NOTE: also called Impossible Zucchini-Tomato Pie.

Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches.

Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1


minute with hand beater.

Pour evenly into pie plate. Bake until top is golden brown and knife inserted in
center comes out clean, about 30 Minutes.

Let stand 5 minutes before cutting. Garnish with tomato and zucchini slices if
desired.

Refrigerate any remaining pie. 6 servings.

Note: If using pie plate, 9x1 1/4 inches, decrease milk to 1 cup, baking mix to
1/2 cup and eggs to 2.

High Altitude Directions (3500 to 6500 feet): Bake 10-inch pie about 40 minutes;
bake 9-inch pie about 35 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Impossible Greek Spinach Pie

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup green onions -- sliced
2 cloves garlic -- finely chopped
1 tablespoon butter
1 package frozen spinach -- thawed and drained
1/2 cup cottage cheese -- creamed
1 cup milk
1/2 cup Bisquick. baking mix
3 eggs
1 teaspoon lemon juice
1/4 teaspoon pepper
3 tablespoons Parmesan cheese -- grated
1/4 teaspoon ground nutmeg

Heat oven to 350 degrees. Grease 9" pie plate.

Cook and stir onions and garlic in margarine in 10" skillet until onions are
transparent, 2 to 3 minutes. Stir in spinach.

Layer spinach mixture and cottage cheese in pie plate.

Beat milk, baking mix, eggs, lemon juice and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand beater.

Pour into pie plate. Sprinkle with Parmesan cheese and nutmeg.

Bake until knife inserted in center comes out clean, about 35 minutes.

Cool 5 minutes.

Garnish with sliced ripe olives if desired.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Impossible Green Bean Pie

Recipe By : Bisquick "No time to cook" Recipe Booklet


Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces fresh green beans -- cut lengthwise
1 can mushroom pieces -- drained
1/2 cup chopped onions
2 cloves garlic -- crushed
1 cup cheddar cheese -- shredded
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees.

Grease 10" pie plate.

Heat beans and 1" salted water (1/2 Tsp. salt to 1 cup water) to boiling. Cook
uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain.
Mix beans, mushrooms, onion, garlic and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute


with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 to 35
minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Impossible Ratatouille Pie

Recipe By : Betty Crocker handout


Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped zucchini
1 cup eggplant -- peeled and chopped
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 medium clove garlic -- crushed
1/4 cup margarine
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded monterey jack cheese
1 1/4 cups milk
1/4 cup sour cream
3/4 cup Bisquick. baking mix
3 eggs

Heat oven to 400 degrees Lightly grease pie plate, 10x1 1/2 inches.
Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in
10-inch skillet over medium heat, stirring occasionally, until vegetables are
crisp-tenders 5 to 10 minutes.

Stir in seasonings. Spread in pie plate; sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1


minute with hand beater.

Pour into pie plate. Bake until knife inserted halfway between center and edge
comes out clean, 30 to 35 minutes.

Let stand 5 minutes before cutting. Refrigerate any remaining pie. 4 to 6


servings.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Italian Style Eggplant & Pepper Salad

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant
2 lg bell peppers -- red or green
2 lg celery stalks
olive oil for sauteeing
2 garlic cloves -- minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
salt & pepper
1/4 cup black olives -- chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the
two peppers & celery stalks individually in aluminum foil & place them on rack as
well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant
for another 15 minutes. It should be very tender & have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into several pieces
& drain in a colander for 20 minutes. Squeeze out some of the excess moisture.
Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into
1/2" pieces. Dice eggplant & combine with peppers & celery in a large bowl.

Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to
the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1
hour at room temperature before serving.

Nava Atlas, "Vegetariana"

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* Exported from MasterCook *

Japanese Braised Eggplant

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md eggplants
1/2 cup dry sherry
1/3 cup tamari soy sauce
1 tablespoon molasses
1/4 cup vegetable oil
8 ounce tempeh -- cubed
2 1/2 cup chopped onions
2 teaspoon ground fennel seeds
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 md green bell pepper -- diced
4 cup sliced mushrooms
3 tablespoon tomato paste
salt to taste
brown rice
chopped scallions
toasted sesame seeds

Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy
sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant
slices face down, cover tightly & bake at 350F for 45 minutes.

Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes.
Stir frequently to avoid burning. In a separate pot, saute remaining onion,
coriander, remaining fennel till onions are translucent. Add peppers & mushrooms &
saute 15 to 20 minutes.
With a slotted spoon, lift tempeh & onions from oil & stir into sauteed
vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt
filling.

Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow
centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F
for 20 minutes til piping hot.

Serve on bed of rice, pour over some juice from baking pan & sprinkle with
scallions & sesame seeds.

"New Recipes From Moosewood"

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* Exported from MasterCook *

Layered Cashew & Mushroom Loaf

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
1 sm -- onion finely chopped
8 ounce cashew nuts
4 ounce breadcrumbs -- pref. whole wht.
1 egg
3 md parsnips * (see note)
1/2 teaspoon rosemary **
1/2 teaspoon thyme **
1 teaspoon yeast extract
1/4 pint stock
salt
freshly ground black pepper
1 ounce butter or margarine
8 ounce mushrooms -- chopped
oil or butter -- to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes in
place of parsnips when parsnips are not in season.) ** If using fresh herbs,
double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill,
blender or mincer then mix with breadcrumbs. Beat egg well and add to dry
ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and
garlic. Be sure to scrape in all the juice as the loaf can get a little dry
during baking. Dissolve the yeast in stock and add to other ingredients. Season
well.

Melt margarine in skillet and saute the mushrooms till they are soft. Grease a 2
pound loaf pan then press in half the loaf mixture. Cover with the mushrooms and
top with the rest of the nut mixture. Press down firmly. Cover with aluminum foil
and bake for 1 hour at 350 F (180 C) or gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate. Slice and
serve. Excellent hot or cold. It also freezes well. To freeze, slice into
portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a
medium oven till hot.

Serves 6 to 8 Posted by Mark Satterly in Fidonet Intercook

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* Exported from MasterCook *

Layered Vegetable Casserole

Recipe By :
Serving Size : 12 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- skim
2 tablespoon flour -- whole wheat
1/4 teaspoon mustard -- dry
1/2 teaspoon garlic -- powder
1/4 teaspoon pepper -- white
1 teaspoon veg. seasoning -- salt-free
1 cup ricotta -- skim-milk cheese
20 ounce broccoli -- defrosted flowerets
1 pepper -- red or green sweet
pepper-seeded cut in slivers
2 zucchini -- cut in 1/4" sliced
1 cup onion -- chopped
3 carrots -- thinly sliced
1/4 cup bread crumbs -- dried italian
2 tablespoon parmesan -- grated cheese
1/4 cup pecans -- chopped

In small saucepan, blend milk with flour until smooth. Add mustard, garlic powder,
pepper and vegetable seasoning. Place over medium heat and stir until mixture
coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli,
peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart
casserole dish, and top with half the sauce. Repeat.. Mix bread crumbs, Parmesan
cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven
for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium
113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg

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* Exported from MasterCook *

Lentil-Nut Loaf

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- washed
2 cup water
1 lg onion -- chopped
1 cup mushrooms -- chopped
2 tablespoon oil
1 cup nuts -- ground
1 cup breadcrumbs
1 tablespoon lemon juice
1 tablespoon soy sauce
salt & pepper
1 tablespoon mixed herbs

Cook lentils in water till soft (1/2 hour). Saute onions & mushrooms in oil till
soft. Mix with remaining ingredients. Place in a greased baking pan & bake at
350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

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* Exported from MasterCook *

Mean Lean Vegetable Chili


Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large carrots -- (about 3/4 lb. total
and chopped
1 large onion -- coarsely chopped
1/2 lb. )
1 can (28 oz.) tomatoes
1 can (about 1 lb.) black -- beans, pinto beans,
(or 3 cans of 1 kind)
3 tablespoons chili powder
1/2 cup sour cream -- (about) or
yogurt -- crushed dried hot re

In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
Stir often until liquid evaporates and vegetables begin to brown and stick in pan,
about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and
their liquid, and chili powder. Bring to a boil, then reduce heat and simmer,
uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add
sour cream and crushed chilies to taste. Makes 6 to 8 servings. Per serving: 228
calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Meatless Chili

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soybeans
1 cup pinto beans
1/2 cup whole wheat berries
10 milliliters garlic -- minced
2 medium onions -- chopped
2 tablespoons oil
1 cup tofu -- cubed
2 teaspoons chili powder
1/2 teaspoon powdered oregano
1 bell pepper -- chopped
1 1/4 cups tomato sauce
tomatoes -- chopped
-- water

Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a
pressure cooker). Saute the garlic and onions in the oil. Add the tofu and cook
lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this is
too thick (it should be the consistency of a sauce), thin with more tomato sauce.
Simmer for about 20 minutes to allow the tofu to absorb the flavors. Stir the
sauce into the cooked beans; then add water until the proper consistency is
reached. Simmer gently an additional hour or so. If possible, improve the flavor
by letting the chili stand before serving and then reheating. 6-8 servings

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* Exported from MasterCook *

Meatless Chili - Terlingua Style

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomato sauce, unsalted -- can
4 cups -- water
1 medium onion -- chopped
5 garlic cloves -- minced
2 ounces chili powder
5 dashes cayenne pepper -- to taste
1/4 teaspoon oregano
1 dash paprika
2 cups tvp
1/4 teaspoon cumin -- ground
corn meal -- as needed

Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart pot. Add onion
and garlic. Bring to a boil. Reduce heat and simmer for 30 minutes. Add chili
powder, cayenne, oregano, and paprika, stirring well. Add texturized vegetable
protein, stir well, simmer for 30 minutes. Stir in cumin, and water if needed for
the desired consistency, and cook for 5 more minutes. If additional thickness is
desired, stir in 1 tablespoon or masa (corn flour) or corn meal into the chili.
Cook for 8 to 10 minutes after adding the masa. Serve this chili over cooked pinto
or kidney beans if desired. It may also be used as a filling for tacos or
enchiladas. Many people like chili with a small amount of grated low-fat cheese or
toasted tortilla chips.
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* Exported from MasterCook *

Meatless Loaf

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked brown rice
1 egg
2 tablespoon chopped onions
1 teaspoon salt
2 cup crushed peanuts
2 cup cottage cheese
2 tablespoon olive oil
1/2 teaspoon pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Meatless Mission Chili

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons safflower oil
1 clove garlic, minced
green bell pepper, chopped
1 stalk celery, chopped
1 sm onion, chopped (1/4 cup)
carrot, shredded
1 med zucchini, shredded
1 18 ounce ca tomatoes with juice
1 15 ounce ca kidney beans,drained
1 8 ounces can tomato sauce (1 cup)
1/4 cup water
1 1/2 teaspoons chili powder, or to taste
1/4 teaspoon hot pepper sauce, to taste
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper

GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a


combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute
garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender,
about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil
over high heat, then reduce heat to medium. Cover and cook until heated through,
about 5 minutes. Top each serving with a garnish, if desired. If you wish, set
under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If
reheating, add addt'l liquid, such as water, tomato juice, or veg stock

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* Exported from MasterCook *

New Vegetable Lasagna

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 oz. ) pk chopped
1/4 cup Burgundy or dry red wine
spinach -- thawed & drained
1/4 cup tomato paste
1 (12 oz.) car low fat cottage cheese
2 teaspoon dried basil
cottage cheese
1 1/2 teaspoon dried oregano
2 egg whites beaten
1 teaspoon dark brown sugar
2 teaspoon olive oil
1/2 teaspoon pepper
3/4 cup minced onion
1/4 teaspoon salt
1 cup sliced mushrooms
6 lasagna noodles -- uncooked
20 milliliter garlic minced
5 cup thinly sliced zucchini
2 (14 1/2 oz.) tomatoes
1 1/4 cup (5 oz.) shredded
drained & chopped
part-skim milk mozzarella
1/4 cup fresh minced parsley
2 tablespoon grated parmesan

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites
in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminum Saucepan With
Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute
3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms
Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown
Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove
Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With
Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3
Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C.
Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C.
Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate
9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With
Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9.6. Chol. 68.)

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* Exported from MasterCook *

Noodles And Cabbage

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
cut into small pieces
8 lg fresh sage leaves -- -=or=-
1 teaspoon dried sage
1 lg garlic clove -- sliced
salt
1/2 pound potatoes -- peeled
cut into 1/2-in cubes
3 lg leeks; white parts only
quartered and sliced
3/8 in thick
2 garlic cloves -- minced
1/2 teaspoon red pepper flakes
1 1/2 pound savoy cabbage -- quartered
cut into 1/2-in slices
1/2 cup grated parmesan cheese
(fresh)
1 pound fettuccine
1/2 pound soft cheese -- such as
taleggio -- bel paese
or fresh mozzarella -- sliced

SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2
teaspoon dried, and the sliced garlic. When garlic is golden brown, remove it, but
continue to cook butter until light amber with a distinctly nutty aroma. Scoop
foam off top as it rises so that you can see the color, then pour it through
strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil.
Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are
fairly tender, but just short of being done. Rinse them immediately with cool
water and set them in colander to drain, but reserve cooking water for pasta. Chop
or crumble remaining sage leaves. Heat half the brown butter in wide saute pan,
add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-
low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It
might be necessary to add cabbage in stages, letting some of it cook down before
adding rest. Cover pan and simmer until cabbage is cooked. dd Parmesan cheese and
season with plenty of freshly ground black pepper and salt, if needed, to make
flavors bright and strong. Return reserved cooking water to boil, add pasta and
partially cook it, leaving it a little chewier than you would want to eat. Drain
in colander, return it to empty pan and toss with rest of butter, remaining minced
garlic and potatoes. Season to taste with salt and pepper. Butter casserole and
layer half the noodles, half the cabbage and most of sliced cheese. Shake
casserole so that vegetables and cheese can slip in among noodles. Add rest of
pasta and cheese and finish with layer of cabbage. At this point, dish can be
refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot
throughout and cheese is melted. If casserole is cold when placed in oven, bake it
covered 15 minutes, then remove cover and continue baking until heated through.
Serve from baking dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Noodles With Ricotta And Walnuts

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 ounce who wheat pasta
salt
1 cup ricotta cheese
at room temperature
4 tablespoon soft butter
1 tablespoon walnut oil
1/3 cup walnuts -- finely chopped
1/2 cup fresh grated parmesan cheese
parmesan cheese for garnish
1 cup half-and-half
=or=- milk or pasta water
1 tablespoon snipped chives
1 tablespoon finely chopped chervil
=or=- parsley
freshly ground pepper

BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta is
dried, add it at this time. If it's fresh, wait until you've put together sauce
ingredients. Have ready heated serving bowl or plates. Roughly mix ricotta cheese,
butter, walnut oil, 1/4 cup walnuts and grated Parmesan cheese. Thin with half-
and-half, stir in herbs and season with salt and pepper. Transfer mixture to wide
skillet. About the time pasta is done, gently warm sauce over low flame. Cook and
drain pasta and add it directly to pan with ricotta mixture. Toss everything
together well, then place in heated bowl. Scatter remaining walnuts over pasta and
sprinkle with grating of Parmesan cheese and plenty of ground pepper.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Pasta & Red Bean Salad

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup rotini -- or ziti
2 cup red kidney beans -- cooked
1 cup diced zucchini
1 sm -- green bell
pepper diced
1 md tomato -- chopped
1/3 cup chopped green olives
1 cup tofu mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon sage
salt & pepper

Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the
ingredients. Mix thoroughly & serve at room temperature.

Nava Atlas, "Vegetariana"

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* Exported from MasterCook *

Pasta Salad With Artichoke Hearts & Sprouts

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup elbow macaroni
3/4 pound marinated artichoke hearts
3/4 cup alfalfa sprouts
1 sm -- green bell
pepper chopped
1 md carrot -- coarsely grated
1/2 cup sliced black olives
1/4 cup red wine vinegar
1/2 teaspoon basil
1/2 teaspoon savoury
salt & pepper

Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl.
Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the
rest of the ingredients. Mix well & allow to stand for 2 hours at room
temperature or in the fridge.

Nava Atlas, "Vegetariana"

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* Exported from MasterCook *

Pasta With Herbed Ricotta And Pine Nuts

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounce pasta (preferably spinach)
1/2 cup pine nuts
3/4 cup ricotta cheese (part skim)
1 tablespoon tarragon
1/2 teaspoon grated lemon rind
1 dash ground pepper
2 tablespoon softened margarine
1 sm onion -- chopped (1/4 cup)
2 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon pepper

GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed
asparagus spears, or sauteed mushroom caps dusted with paprika.

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in
a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally
over medium heat for about 5 minutes, until pine nuts are lightly browned and
onion is softened. Set aside. In a small bowl, beat cheese with remaining
ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss
with sauce. Top with freshly ground pepper and garnishes.

VARIATIONS: - substitute raw cashews for pine nuts - substitute basil for
tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture

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* Exported from MasterCook *

Pasta With Ricotta-Walnut Sauce

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounce pasta (preferably vermicelli
-----ricotta-walnut sauce-----
1/2 cup ricotta cheese
1 tablespoon margarine -- softened
1/2 cup chopped walnuts (about 2 oz)
1/2 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 cup plain yogurt
1 cloves garlic -- minced
1/4 cup grated parmesan cheese (1 oz
1 tablespoon chopped fresh basil

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and
sprinkling of freshly ground black pepper, optional.

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in
bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and
cheese; process till smooth. Stir in remaining ingredients. When pasta is done,
drain well. Toss with sauce. Top with garnishes and serve immediately.

VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as
peas, broccoli, cut green beans, and spinach ~serve cold as pasta salad - for
Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for
the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices,
parsley sprigs, and cherry tomatoes or cut steamed asparagus

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* Exported from MasterCook *

Pasta With Vegetables

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounce pasta, non-egg -- your choice
(i like rotelle for this)
1 yellow onion -- largish
1 green bell pepper
6 mushrooms -- medium
1 zucchini squash
1 can hunt's "light" fat-free
spaghetti sauce (26.75 oz)
1 weight watcher's brand
fat-free "grated parmesan
italian topping"

Start a pot of water on high for the pasta, and put a large non-stick skillet on
medium high heat (no added lubrication.) When the water boils, dump the pasta in
and look at the clock.

Meanwhile, wash and cut up the veggies in the sequence given, dumping each into
the skillet and stirring before going on to the next. The key to this recipe is
to cut the vegetables into large enough chunks, and not to overcook them. Cut
onion into quarters, then slice about 3/4 inch thick. Likewise for the pepper,
removing stem, seeds, and soft parts. Cut mushrooms in half, or quarters if
larger. Cut the zuke in half lengthwise, then slice 1/2 inch thick.

When the pasta has boiled for 10 to 12 minutes, take it off and drain it. Check
that the veggies are not still raw, then pour the can of sauce in with them.
Divide the pasta onto serving plates while the sauce is heating. Stir the sauce,
and when it's hot through, spoon over the pasta. Top generously to taste with the
phony parmesan.

Makes 2 large or 3 smaller servings. Elapsed time under 20 minutes. Zero grams
fat.

David Harmon, fidonet Cooking echo.

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* Exported from MasterCook *

Poor Man's Perogies

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lasagne noodles
1 1/2 cup margarine or butter
4 onions -- diced
11 med. potatoes
1 pound Velveeta
parmesan cheese -- grated

Saute the diced onions in 1 1/2 sticks margarine until tender. Cool lasagne
noodles as directed on the box. Boil potatoes until tender as for mashed potatoes.
Cube cheese. After potatoes are cooked add cheese and remaining margarine (no
milk). In a 9 x 13 pan, layer: 1/3 of onions on bottom layer of noodles, 1/3 of
potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and
pepper. Bake at 350 for 30 to 35 min. Cut into squares and serve. Patti Anderson
VDRJ67A
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* Exported from MasterCook *

Pureed Vegetable Soup With Broccoli Florets

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
potatoes -- peeled & diced
1 med carrots -- chopped
1 clove garlic -- minced
1/4 teaspoon black pepper
1 dash nutmeg
1 cup milk
1 tablespoon soy sauce
1 med stalk celery -- chopped
1 sm onion -- chopped (1/4 cup)
2 cup vegetable stock
1/2 teaspoon thyme
3 cup broccoli florets
egg yolk -- lightly beaten

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.

In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic,
stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until
vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked
to thicken the soup properly.) While the soup is simmering, steam the broccoli
florets. When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth. Return pureed soup mixture to pan. Stir in
broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup
and heat; do not allow mixture to boil. Top each serving with garnish if desired.
Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas,
for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish with
thin apple slices or raisins. - add 1 cup shredded Cheddar cheese; melt into soup
base before adding broccoli; subst. pinch dry mustard for nutmeg. -add more milk,
vegetable stock, or water if you want a thinner soup.
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* Exported from MasterCook *

Quick Black Bean Soup

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup dry black beans
rinsed and soaked
6 hrs or overnight
1 sm -- onion diced
1 garlic clove -- finely chopped
1/2 chipotle chile -- minced -or-
1 tablespoon smoked chile salsa
16 ounce canned peeled tomatoes
chopped -- juice reserved
1/2 bn cilantro
-----garnishes-----
sour cream
grated muenster cheese
=or=- monterey jack cheese
chile pequins -- -=or=- other
1 small dried red chiles

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a
couple of inches. Bring to a boil and skim off the foam that rises to the surface;
then add the onions and the garlic. Lower the heat and cook until the onions are
soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and
half the cilantro and lightly salt. Simmer until the beans are tender, an hour or
so. Occasionally give them a stir while they're cooking. When done, taste for
salt, stir in the remaining cilantro and garnish as desired.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon margarine
1 cloves garlic -- minced
2 cup vegetable stock
1 dash white pepper
1 dash nutmeg
1 stalk celery -- finely chopped
1 med onion -- chopped (1/2 cup)
1 16 ounce bag frzn peas -- thawed (3 cups
1/2 cup low-fat milk

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel,
or grated Parmesan cheese, optional.

In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and
onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white
pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of
food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg.
Heat through, about 5 minutes, stirring constantly. Top each serving with garnish
if desired.

VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or


sauteed and sliced mushrooms.

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* Exported from MasterCook *

Quick Veggie Chili Con Queso

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces crushed tomatoes -- canned
15 ounces pinto beans -- canned
30 ounces red kidney beans -- canned
15 ounces garbanzo beans -- canned
6 ounces tomato paste
4 ounces green chilies;canned -- diced
2 medium onions -- chopped
2 medium zucchini -- sliced
2 tablespoons chili powder -- less if wanted
1 teaspoon cumin
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1 1/2 cups monterey jack cheese -- shredded

In a Dutch oven combine tomatoes, Undrained kidney beans, drained garbanzo and
pinto beans, tomato paste, Undrained chili peppers, onions, zucchini, chili
powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to
boiling;reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add cheese;
stir till melted. Serve with sour cream and garnish with cilantro, if desired.

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* Exported from MasterCook *

Red And Yellow Pepper Tart

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe savory tart dough
3 md bell pepper
2 lg - bell peppers -- mixed
colors -- but preferably
red and yellow
4 tablespoon olive oil
1 sm -- red onion;
quartered
sliced thinly crosswise
2 garlic cloves -- minced
salt
1/4 cup water or white wine
pepper
1 cup basil leaves -- loosely packed
and roughly chopped
2 tablespoon parmesan or romano cheese
(grated)
2 whole eggs -- plus
2 egg yolks
1 1/2 cup light cream
1 cup provolone cheese -- grated
20 black nicoise olives -- pitted

PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it.
Halve the peppers lengthwise, remove the seeds and veins, then halve them
crosswise and slice very thinly. Warm 2 tablespoons of the olive oil in a wide
pan, add the peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over
medium-high heat for several minutes, then lower the heat, add the water or white
wine, cover and stew until the peppers and onion are very soft and sweet. If the
peppers and onion threaten to stick as the sugars are released, add additional
small amounts of water or wine. Taste for salt, and season with freshly ground
black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of
the olive oil in a blender jar with the remaining garlic and a few of the basil
leaves and puree. Gradually add the rest of the basil leaves, using more oil if
necessary. Scrape the puree out of the jar, stir in the Parmesan or Romano cheese
and season with salt. If using the yeasted tart dough, prepare the shell, then
make the custard. Beat the eggs and yolks together, then add the cream, 1/2
teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil
puree, then lay half the grated Provolone cheese on top, followed by the peppers
and onion, and the olives. Add the remaining cheese, then the custard. Bake the
tart in the center of the oven until it is golden brown, and set, 35 to 40
minutes. Let the tart rest 5 to 10 minutes before serving.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Rice With Spinach, Herbs And Cheese

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white or brown rice
salt and pepper -- to taste
1 pound fresh spinach
1 tablespoon olive oil
1 onion -- minced
1 garlic clove -- minced
1 teaspoon chopped thyme
1/4 cup minced parsley
1 pinch red pepper flakes
1/4 pound grated provolone cheese
3 eggs -- beaten (optional)

PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked
(15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water,
drain again and set aside. Wash spinach and remove stems. Cook spinach in the
water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the
oil, add the onion and saute until softened. Add the garlic and thyme. Combine all
the ingredients together and season with salt and pepper to taste. Lightly oil a
baking dish and add the spinach mixture. Drizzle more oil over the top, if
desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5
minutes more.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Roasted Vegetable Chili

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon black pepper -- ground
1 large zucchini -- 1" thick slices
2 small eggplants -- cut into 1/2"
lengthwise slices
2 large beefsteak tomatoes -- cored
and thickly sliced
6 large mushrooms -- stems trimmed
1 small onion -- chopped
2 teaspoons cumin -- ground
1 teaspoon coriander -- ground
2 teaspoons chili -- powder
1 pinch dried oregano
1 can kidney beans -- drained (19 oz)
1 can cannellini beans -- drained
1/2 cup vegetable cocktail juice -- up
to 1/2 cup if needed

Heat the broiler.Place the pepper on a rack 4" under the broiler and cook until
the skin blackens,about 4 minutes.Turn and continue to cook,turning every 2 or 3
minutes until the pepper is charred all the way round.Place the pepper in a
loosely closed paper bag and set aside for at least 10 minutes.. Meanwhile,mix the
oil with garlic salt and pepper.Rub the sliced zucchini,eggplant,tomatoes and
mushrooms lightly with half the oil and put under the broiler until browned and
tender.This wil take about 5 minutes per side... Remove the skin from the bell
pepper with your fingers.Take out the stems and seeds.Cut the
pepper,zucchini,eggplant,tomatoes and mushrooms into 1/2" dice.Set aside. In a
saucepan,heat the remaining oil.Add the onion and cook over medium high heat until
soft,about 1 minute.Add the cumin,coriander,chili powder and oregano.Cook for
another 10 seconds.. Add the beans,reserved roasted vegetables and vegetable
cocktail juice and simmer for 10 minutes..Makes 4 servings....

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* Exported from MasterCook *

Salad-In-A-Boat

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup water
5 tablespoon butter or margarine
1/4 teaspoon salt
2/3 cup all-purpose flour
3 eggs
3/4 cup shredded swiss cheese
1 1/2 cup small spinach leaves
8 cherry tomatoes
-----egg-vegetable salad-----
1/2 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon ground cumin
1 cup raw cauliflower -- sliced
1/4 pound raw mushrooms -- thinly sliced
1 cup frozen peas (thawed)
1 cup celery -- thinly sliced
2 green onions & tops -- sliced
6 hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts,
remove pan from heat and add flour all at once. Beat until well blended. Return
pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle
of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs,
one at a time, until mixture is smooth and glossy. Add cheese and beat until well
mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-
release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400
degree oven for 40 minutes or until puffed and brown; turn off oven. With a
wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10
minutes to dry. Remove pan from oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together
as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable
mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in
half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in
thick wedges.
Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436
milligrams cholesterol, 483 calories.

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* Exported from MasterCook *

Scrambled Eggs And Corn

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoon butter
2 scallions -- including a
little of the greens
finely chopped
5 cilantro sprigs -- chopped
1 lg ear corn
the kernels removed
water
2 eggs
salt
1 lg flour tortilla -- -=or=-
2 corn tortillas
2 tablespoon grated muenster cheese
=or=- monterey jack cheese

MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn. Cook for a
minute or so, add a splash of water and continue cooking until the corn is tender.
Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then
pour them into the pan with the corn and scramble them gently with a fork. Add the
grated cheese at the end and stir it in with a few strokes of the fork. While the
eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs
and salsa or extra cilantro, as desired.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Sour Cream Lentil And Egg Curry

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils
1 large onion -- chopped
3 tablespoons butter
Salt to taste
1 tablespoon curry powder -- up to 2
1/2 cup hot water
2 cups sour cream
6 Hard-cooked eggs -- quartered

Soak lentils in water overnight.

In a 2 1/2 quart saucepan, brown the onions in the butter.

Add the salt, curry powder, and drained lentils. Cook for 10 minutes, stirring
frequently.

Add hot water and simmer until the water has been absorbed. Add some of the sour
cream.

Simmer gently until the lentils are as soft as mashed potatoes.

Beat in the remainder of the sour cream.

Fold in hard-cooked eggs.

Serve over rice with condiments such as chopped peanuts, grated coconut, chutney,
chopped tomato, and raisins.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Spanakopita

Recipe By :
Serving Size : 10 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
salt (sea salt preferred)
1 onion chopped
1/2 pound fresh mushrooms sliced
olive oil and butter
1 minced clove of garlic
fresh ground pepper (taste)
6 eggs
1/2 pound feta cheese
1/2 cup grated parmesan
1/4 cup chopped fresh parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary (optional)
1/4 pound butter (1 stick)
1 pound phyllo dough

** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinach
and remove the rough stems. Place in large bowl and sprinkle heavily with salt.
Rub the salt into the leaves by taking them up, a bunch at a time, and rubbing
them between your hands; the volume of spinach will decrease drastically as you
do. Tear the spinach up as you do this. Rinse the salt off thoroughly and dry the
spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let
it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a
little olive oil and butter with the garlic and salt and pepper to taste. When
both onions and mushrooms are tender remove from heat. Beat the eggs in a large
bowl and crumble in the feta, add the parmesan, then the spinach, onions,
mushrooms, stir in the parsley, oregano, rosemary, some freshly ground pepper, and
a little salt (remembering the feta is very salty

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* Exported from MasterCook *

Strawberry Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain yogurt
2 tablespoon orange juice
1 cup sliced fresh strawberries
1 tablespoon honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor
fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each
serving. VARIATIONS: - substitute white or red grape juice for orange juice -
substitute apple juice for orange juice ~ serve in hollowed-out cantaloupe shells

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* Exported from MasterCook *

Stuffed Eggplant

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg eggplants
1/4 cup olive oil
1 lg onion -- diced
2 garlic cloves -- chopped
1 cup mushrooms -- sliced
1 cup bulgur wheat
3/4 cup vegetable stock
1 teaspoon oregano
salt & pepper

Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow
baking dish. Dice pulp.

Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook
till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often.
Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20
minutes or till moisture is absorbed.

Spoon into prepared shells. Drizzle a little more olive oil over the top if
desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes.

Posted by Mark Satterly in Intercook

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* Exported from MasterCook *

Sweet And Sour Tofu

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cup hot cooked brown rice
-----sweet & sour sauce (1 3/4 c-----
1 cup pineapple juice
2 tablespoon soy sauce
3 tablespoon tomato paste
1 tablespoon minced gingerroot
1/3 cup rice vinegar
2 tablespoon cornstarch
2 tablespoon honey
1 dash white pepper
-----2nd step-----
2 tablespoon safflower oil
1 med sweet red pepper -- sliced
1 med onion -- sliced
3/4 pound firm tofu (cut in 1/2" cubes
1 8 ounce can pineapple chunks -- drained
1 med carrots -- sliced thin
1 med green bell pepper -- sliced
1 clove garlic -- minced
1 lg tomato -- cut in wedges
2 tablespoon toasted sesame seeds

GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh
coriander, optional Cook or reheat rice. In a small bowl, whisk together
pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth.
Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat
safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is
crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until
sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot
rice. Top with garnish. 4 - 6 Servings.

VARIATIONS: - add sliced mushrooms; saute with other vegetables - if time


permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly
browned and slightly crispy.

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* Exported from MasterCook *

Tempeh Salad

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--------tempeh salad--------
1 tablespoon olive oil
2 tablespoon tamari
1 tablespoon cider vinegar
2 garlic cloves -- chopped
1 block tempeh -- cubed
1 cup spiral pasta
1/4 cup red onion -- sliced
1/4 cup celery -- sliced diagonally
1/2 cup red bell pepper -- sliced into
-- thin strips
1/2 cup green bell pepper -- diced
1 tablespoon chopped parsley
----------dressing----------
2 tablespoon olive oil
1 tablespoon cider vinegar
1/8 teaspoon oregano
1 garlic clove -- crushed
1 tablespoon tamari

SALAD: Mix together the first four ingredients. Add tempeh & marinate for at
least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry
till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining
ingredients & tempeh & set aside.

DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix.
Toss & serve.

Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food
Fair, September, 1993

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* Exported from MasterCook *

Tofu Loaf

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
2 garlic cloves -- diced
1 onion -- diced
1 carrot -- diced
1 bell pepper -- green or red
diced
1 celery stick -- diced
2 tablespoon tamari
2 pound tofu -- mashed
4 sl -- whole wheat bread
1 tablespoon oil
1 tablespoon tamari
1/2 teaspoon garlic powder
1 cup nutritional yeast*
1/2 cup tahini
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon tumeric

Heat 1 tablespoon oil in a skillet. Add garlic, onion, pepper, carrot & celery.
Season with 1 tablespoon tamari. When vegetables are tender, remove from the heat
& place in a large bowl.

Add mashed tofu. Cut bread into crouton sized pieces & quick fry in oil with
tamari, garlic powder & five tablespoons of nutritional yeast. Add to tofu
mixture.

Season with remaining ingredients. Combine well & place the batter into a well
greased casserole.

Bake at 350F for 35 minutes.

Allow to cool for 5 minutes or so, slide a butter knife around the edges, turn
upside down on a plate. Serve warm with a simple green salad. It is also
terrific in sandwiches cold. It keeps pretty well in the fridge for several days.

Serves 4 to 6.

*When using this amount of nutritional yeast, be sure to use a good quality
product. I speak here from experience. Something like angevita is disgusting
when used in large quantities. Apart from that, enjoy- Posted by Mark Satterly
in Fidonet Intercook

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* Exported from MasterCook *

Tofu-Chili

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package tofu
2 tablespoons soy sauce
1 tablespoon a-1 sauce
2 tablespoons oil
1 teaspoon garlic -- minced
1 onion -- chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin -- ground
1 can tomatoes -- chopped (1 lb)
1 can tomato sauce (15 oz)
2 cans kidney beans -- red (1 lb)

Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is
because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu
from bag and squeeze to remove excess water. Shred tofu into small pieces with
fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a
large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili
powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well.
Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20
minutes.

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* Exported from MasterCook *

Triple Cheese - Poppyseed Noodles

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 ounce wide egg noodles
1/2 cup plain yogurt
1 2 ounce jar chopped pimiento
1 tablespoon poppyseed
1/2 teaspoon black pepper
1 dash paprika
1/2 cup ricotta cheese (part skim)
1/2 cup cottage cheese
1 clove garlic -- finely minced
1/2 teaspoon hot pepper sauce
1/2 cup grated cheddar cheese (2 oz)

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus


spears, optional.

Boil a large pot of water; cook noodles until al dente. While noodles are
cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese
and paprika. When noodles are done, drain well. Return them to pot. Pour in sauce
mixture and toss well to coat. Pour mixture into a microwave-proof casserole dish.
Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high
setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6
Servings.

VARIATIONS: - stir in steamed vegetables - serve over a bed of steamed spinach


-bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the
crispy edges are delicious!

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* Exported from MasterCook *

Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Knorr vegetable soup mix
4 1/2 cup water
1 11.5 oz can vegetable juice
1 vegetarian veg. bouillon
1 cube (or 2 beef bouillon
cubes)
1/3 cup pasta flakes
1 pound frozen soup vegetables
1/2 teaspoon celery seed
1 tablespoon dried onion flakes
1 can chick peas (drained)
1 dash tabasco (or to taste)
pepper/salt to taste

In 3 quart sauce pan, add water, vegetable juice, soup mix, and bouillon cube,
bring to boil. Add pasta flakes, dried onions, celery seed, and frozen
vegetables, lower heat and simmer slowly for 10 minutes. Add drained chick peas
and tabasco, pepper and salt to taste, heat and serve.

For non vegetarian soup can add left over beef or chicken if desired.

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* Exported from MasterCook *

Vegetable Chili With Millet

Recipe By :
Serving Size : 10 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kidney beans -- dried
picked over -- rinsed
2 tablespoons olive oil
2 medium onions -- peeled, diced
4 garlic cloves -- peeled, minced
1 large bell pepper -- green
cored, seeded -- 1/4" dice
1 jalapeno pepper -- trimmed, minced
4 cups water
1 can plum tomatoes (35 oz)
1/2 cup tomato sauce
3 tablespoons chili powder
1 tablespoon cumin -- ground
1 teaspoon turmeric
1 teaspoon oregano -- dried
1 cup millet -- rinsed, drained
salt
-----garnish-----
2 cups yogurt -- plain
1 bn scallions -- trimmed, cut in
round
2 oranges -- peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let set 1
hour. Drain the beans, cover with fresh water, and bring to boil over high heat.
Reduce heat to medium, cook, partially cover, until tender but not soft - about 50
minutes to an hour. Drain and set aside. Heat oil in large saucepan over medium-
high heat. When hot but not smoking, add onions, garlic, bell pepper, jalapeno.
Reduce heat to medium and cook, stirring frequently, until onions turn translucent
- about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low, cook,
partially covered, 1-1/2 hours. Add millet and remaining 2 cups water, stir, and
continue cooking until millet and beans are cooked through but not mushy, the
flavors have mellowed and chili is rich and aromatic - at least 2 hours. Stir
occasionally, being sure mixture doesn't stick to bottom of pan. Salt to taste. To
serve, lade the chili into warmed bowls, and either top with yogurt, scallions and
oranges or pass them separately.

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* Exported from MasterCook *

Vegetable Lasagna

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lasagna noodles -- uncooked
1/2 cup mushrooms
2 1/4 cup milk -- skim
3/4 cup parmesan -- grated
1/4 teaspoon pepper
3 cup spaghetti sauce -- lo-fat
1/2 cup onion -- diced
1 package sauce mix; white -- [knoor]
2 cup mozzarella; shredded -- no-fat
16 ounce broccoli -- frozen/thawed or
zucchini -- fresh/frozen
1/4 teaspoon garlic powder

Spray 13 x 9" pan with cooking spray. Mix white sauce according to package
directions. Add onions, mushrooms, broccoli, pepper and garlic powder. Add this
mixture to the white sauce. Layer ingredients as follows: 1 c spaghetti
sauce/Ragu, lo-fat 3 noodles 1/3 of broccoli mixture/zucchini 1/3 of mozzarella
1/3 of parmesan Repeat this twice for three complete layers. Bake at 350 for 1
hour and 15 minutes. Let stand for 15 minutes before cutting.

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* Exported from MasterCook *

Vegetable Lasagna 2

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
2 cup zucchini -- coarsely chopped
2 cup mushrooms -- sliced
9 lasagna noodles -- cooked
1 cup lite ricotta
3 cup spaghetti sauce
2 eggs
1/2 teaspoon salt
2 cup carrot -- coarsely shredded
1 cup mozzarella cheese -- shredded

Coat a medium skillet with cooking spray; place over medium heat until hot. add
mushrooms; cover and cook 5 minutes, stirring occasionally. Cook, uncovered, an
additional 3 minutes or until liquid evaporates; set aside. Combine ricotta and
eggs; stir well. Divide ricotta mixture in half. Add carrot to half of ricotta
mixture; stir well. Add zucchini to remaining half of ricotta mixture; stir well.
Set aside. Arrange 3 lasagna noodles lengthwise in a single layer in a 13 x 9 x 2
inch baking dish coated with cooking spray. Spread carrot mixture on top of
noodles. Combine spaghetti sauce and salt; stir well. Spoon 1 cup spaghetti sauce
over carrot mixture; top with 3 noodles. Spread zucchini mixture on top of
noodles. Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3
noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce over
mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees for 30 minutes or
until bubbly. Yield 6 servings (about 340 calories per serving) protein 18.2/fat
8.5/carbohydrate 49/cholesterol 87/ iron 4.5/sodium 415/calcium 230

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* Exported from MasterCook *

Vegetable Quiche

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup cooked vegetables*
4 ounce grated cheese
4 ounce chopped onions
1 cup evaporated skim milk
4 tablespoon flour
4 eggs**
1 teaspoon baking powder
1 teaspoon salt (optional)
4 teaspoon vegetable oil
1/2 teaspoon pepper

*Your choice--can be frozen or fresh **Can substitute Egg Beaters, etc. Dump
vegetables, cheese, and onion in a 10" pie pan sprayed with non-stick spray. Blend
remaining ingredients in blender and pour over vegetables and cheese. Bake at 375
D. for 20-30 minutes. WW Exchange per serving: 2 protein (1 egg & 1 cheese), 1/2
milk, 1 fat, 30 optional calories. I usually use Egg Beaters and omit the
vegetable oil. This will also freeze well.

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* Exported from MasterCook *

Vegetable Tamale Pie

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----vegetable filling-----
14 ounce beans, cooked pinto -- drained
1 cup onion, white -- chopped
1/2 cup pepper, green bell -- cubed
2 pepper, jalapeno -- seeded and
chopped
2 cup tomatoes, chopped canned
drained
1/2 cup pepper, red bell -- cubed
6 ounce cheese, sharp cheddar
grated
8 olives, ripe -- sliced
3/4 teaspoon garlic
3/4 teaspoon cumin -- ground
3/4 teaspoon chile powder
-----tamale topping-----
1/2 cup flour -- all purpose
1 tablespoon flour, all purpose -- (add to
above)
1 1/2 teaspoon baking powder
3 3/4 ounce cornmeal -- yellow
1/2 teaspoon baking soda
1/8 teaspoon salt
1 lg egg -- @ room temp
1/2 cup yogurt -- plain
2 teaspoon margarine -- melted & cooled
1 tablespoon chives; cut to garnish -- opt.

Preheat oven to 375xF.

Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place
all filling ingredients. Toss until well mixed; set aside. To prepare tamale
topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and
salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine.
Add to dry ingredients and stir just until dry ingredients are moistened. Spoon
mixture evenly on top of vegetable filling. If desired, sprinkle evenly with
chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly
browned and a toothpick inserted in center of topping comes clean.

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* Exported from MasterCook *

Vegetarian Chili Texas Style

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granule burger
2 cups boiling water
1/4 cup salad oil
1 cup chopped onions
1 1/2 medium diced green pepper
20 milliliters crushed garlic
1 can (28-oz) whole tomatoes
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup water
1 tablespoon chili powder
1/2 teaspoon cumin powder
4 tablespoons sugar
2 teaspoons salt
1 teaspoon oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in
boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions,
green pepper, garlic and saute in oil. Add the granule burger to the sauteed
vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1
hour.

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* Exported from MasterCook *

Vegetarian Lasagna

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
lasagna noodles
1 10 ounce pk frozen chopped broccoli
1 14 1/2 ounce tomatoes
1 15 ounce can tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped grn/sweet red pepper
1 1/2 teaspoon dried basil -- crushed *
bay leaves
1 clove garlic -- minced
beaten egg
2 cup lo-fat ricotta or cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and
broccoli separately according to their package directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together undrained
tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and
garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till
sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl
stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in
broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with
half the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25
minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let
stand 10 minutes before serving. Per serving: 282 calories, 18 g protein, 30 g
carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
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* Exported from MasterCook *

Wild Mushroom Risotto

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon unsalted butter
4 ounce shiitake mushrooms
(or other wild mushrooms)
- stems removed -- sliced
4 ounce white mushrooms
stems removed -- sliced
salt
freshly ground black pepper
2 tablespoon unsalted butter
1 tablespoon oil
1/3 cup finely minced onion
1 1/2 cup arborio rice
1/2 cup dry white wine or broth
5 cup broth
1/4 cup mascarpone cheese
=or=- whipping cream
(or substitute skim milk)
1/4 cup grated parmesan cheese
1 tablespoon chopped parsley

You can substitute dried wild mushrooms for the shiitake. Just soak them for 15-
to-20 minutes beforehand (and be sure to add the strained soaking liquid to the
stock).

HEAT BUTTER in small skillet over moderate heat. When it begins to foam, add
mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper to taste.
Turn off heat and set aside. Bring the broth to a steady simmer in a saucepan on
top of the stove. Heat butter and oil in heavy 4-quart casserole over moderate
heat. Add onion, saute for 1-to-2 minutes, until it begins to soften, being
careful not to brown. Add rice to butter-oil-onion mixture. Using a wooden spoon,
stir 1 minute, making sure all grains are well coated. Add wine and stir until
completely absorbed. Add simmering broth, 1/2 cup at a time, stirring frequently.
Wait until each addition is almost completely absorbed (approximately 2 minutes)
before adding next 1/2 cup, reserving 1/4 cup to add at the end. Stir often. After
approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth,
mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
Sprinkle with parsley. Serve immediately.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK


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* Exported from MasterCook *

Zucchini Fiesta Salad

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound small zucchini*
1/2 pound small crookneck squash*
2 tablespoon lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1 dash pepper -- ground cumin
1 green onion -- thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 small avocado
lettuce leaves
fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in
3/4-inch cubes.

Steam zucchini and crookneck squash over boiling water until crisp-tender (about
3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine
lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly;
chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit
avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange
lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate.
Garnish each salad with a sprig of coriander.

Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol,


335 calories.

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