* Almond Mushroom Pate

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Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Andromeda Vegetarian Chili

Recipe By : Serving Size : 2 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Asparagus-And-Emmenthaler Tart Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 2 4 1 3 3/4 3/4 2 1/4 1 1 2 1/2 1/4 1/4

pound quart teaspoon ounce cup cup md cup tablespoon teaspoon tablespoon teaspoon teaspoon teaspoon

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

1/4 1/4 1 1/2 10 1/2

teaspoon teaspoon cup cup ounce

2 3/4 1/2 1 1/4

lg cup cup cup cup

freshly ground black pepper ground mace milk whipping cream frozen asparagus spears cooked according to the - package directions and drained well. eggs -- hard-cooked peeled & coarsely chopped grated sharp cheddar cheese minced blanched almonds soft white bread crumbs 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 wellbuttered, 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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* Baked Bean Creole

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Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 1/2

pinch cup cup

rosemary cooked beans of your choice breadcrumbs water oil. Add pepper & celery. Fry for several flour & add tomatoes. Add tomato paste & herbs & a little water if too dry. Spoon into oiled on top. Bake for 30 minutes at 350F. Serve with

Saute onions & garlic lightly in minutes til tender. Stir in the beans. Mix in breadcrumbs. Add casserole & sprinkle breadcrumbs rice & salsa sauce. Toronto Vegetarian Association

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* Barley-Buttermilk Soup

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Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Batter Dipped Tofu

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Recipe By : Serving Size : 5 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Bean Vegetable Medley

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Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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: bread and butter. Marinated, slightly blanched mixed vegetables, hot French

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* Black Bean Chili

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Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Black Bean Chili Over Sweet Potatoes

Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Black Bean Chili With Red Onion Salsa Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups dried black turtle beans

5 2 2 1/4 2 1/2 1 2 2 1/2 2

cloves teaspoons teaspoons teaspoons teaspoon tablespoon medium tablespoons cup cans

2 1/2 2 1/2 1

cups cup cups teaspoon cup

garlic -- crushed ground cumin salt -- optional black pepper -- to taste dried basil dried oregano crushed red pepper or cayenne -- to taste fresh lime juice green bell peppers -- chopped olive oil tomato puree diced green chilies - 4 oz red onion salsa -- recipe cheddar cheese -- grated monterey jack cheese -- grated sour cream -- for topping -----red onion salsa----red onion -- chopped fresh cilantro -- minced fresh tomatoes -- minced salt -- optional 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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Blue Cheese Toasts With Walnuts Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method

-------6 6 1 2 4

-----------ounce tablespoon tablespoon tablespoon

-------------------------------roquefort =or=- other blue cheese unsalted butter cognac (optional) freshly ground pepper finely chopped walnuts 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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Bowl Of Compassion Vegetarian Chili Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 1 1 1 1

tablespoons tablespoons tablespoon tablespoon tablespoon cup

chili powder cumin paprika oregano lemon juice salt -- pepper to taste tabasco to taste 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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* Brown Rice Casserole

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Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Bulgur Chili

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Recipe By : Serving Size : 10 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Cheddar-Olive Tart

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Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Cheesy Vegetable Spread Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chiles Rellenos Casserole Recipe By : Serving Size : 10 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chili Non Carne (Meatless Chili) Recipe By : Serving Size : 8 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chunky Garden Gazpacho Recipe By : Serving Size : 5 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Coconut Custard

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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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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

1 1/2 1 1/4

pound

3 1 1 2

ears lg tablespoon tablespoon

(cinnamon or anise basil if possible) jalapeno pepper seeded & sliced into 6ths -----the vegetables----onion -- thinly sliced summer squash (zucchini -- patty pan crookneck or a mixture) cut in pieces about yellow corn (kernels cut from cobs) tomato; peeled -- seeded and chopped in 1/2-in pieces peanut or safflower oil salt 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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* Counterfeit Tuna Salad

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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 1/4

tablespoon cup

lemon juice 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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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. Nava Atlas, "Vegetariana" Bake for 35 to 40 minutes.

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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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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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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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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 -or15 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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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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Curried Lentils With Spinach Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method

-------1 1 2 1/2 1 2 2 1/4 1/4 1/4

-----------cup tablespoon pound 14 ounce can tablespoon teaspoon teaspoon teaspoon teaspoon

-------------------------------lentils olive oil garlic cloves -- minced spinach leaves, washed -- stemmed & chopped plum tomatoes tamari curry powder grated ginger cinnamon 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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* Curried Yogurt Dip

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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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* Eggplant Gratin

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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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* Eggplant Lasagna

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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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* Eggplant Parmigiana

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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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* Eggplant Provencale

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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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* Fresh Vegetable Pizza

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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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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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* Garden Harvest Chili

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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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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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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 1/3

cup cup

water 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-to15 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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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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* Guacamole Bean Tacos

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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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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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* Hearty Chili Con Corn

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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 1 1 1 1/2 1 1/2 1

teaspoon tablespoon cups tablespoons teaspoon

garlic clove -- pressed salt vegetable oil tomato sauce chili powder 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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* Hearty Meatless Chili

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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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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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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 1 3 2

tablespoon dash tablespoon tablespoon

minced fresh basil(2 t dried freshly ground black pepper margarine italian plum tomato -- chopped 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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* Hominy-Squash Stew

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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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* Impossible Garden Pie

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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. Lightly grease pie plate, 10x1 1/2 inches.

Heat oven to 400 degrees.

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. desired. Refrigerate any remaining pie. Garnish with tomato and zucchini slices if

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 9-inch pie about 35 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 Bake 10-inch pie about 40 minutes;

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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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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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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. servings. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 Refrigerate any remaining pie. 4 to 6

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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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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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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. well.

Dissolve the yeast in stock and add to other ingredients.

Season

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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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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* Lentil-Nut Loaf

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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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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.

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* Meatless Chili

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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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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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* Meatless Loaf

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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.

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* Meatless Mission Chili

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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 1 1/4 1 1/2 1/4 1 1 1/2

15 ounce 8 ounces can cup teaspoons teaspoon teaspoon teaspoon teaspoon

ca kidney beans,drained tomato sauce (1 cup) water chili powder, or to taste hot pepper sauce, to taste basil oregano 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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* New Vegetable Lasagna

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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 1/4 2

cup cup tablespoon

(5 oz.) shredded drained & chopped part-skim milk mozzarella fresh minced parsley 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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* Noodles And Cabbage

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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

1 1/2

pound pound

(fresh) fettuccine 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 mediumlow 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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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

4 1 1/3 1/2 1 1 1

tablespoon tablespoon cup cup cup tablespoon tablespoon

at room temperature soft butter walnut oil walnuts -- finely chopped fresh grated parmesan cheese parmesan cheese for garnish half-and-half =or=- milk or pasta water snipped chives 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 halfand-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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* Pasta & Red Bean Salad

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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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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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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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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 1 1/2 1/2 1/2 1/2 1 1/4 1

cup tablespoon cup cup teaspoon cup cloves cup tablespoon

ricotta cheese margarine -- softened chopped walnuts (about 2 oz) chopped fresh parsley black pepper plain yogurt garlic -- minced grated parmesan cheese (1 oz 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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* Pasta With Vegetables

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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.) and look at the clock.

When the water boils, dump the pasta in

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. fat. David Harmon, fidonet Cooking echo. Elapsed time under 20 minutes. Zero grams

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* Poor Man's Perogies

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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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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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* Quick Black Bean Soup

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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 -or1 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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* Quick Pea Soup Recipe By :

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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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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 1/2 1 1/2

teaspoon teaspoon cups

garlic powder sugar 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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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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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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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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* Salad-In-A-Boat

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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 springrelease 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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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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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. frequently. Cook for 10 minutes, stirring Add some of the sour

Add hot water and simmer until the water has been absorbed. 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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* Spanakopita Recipe By Serving Size

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: : 10 Preparation Time: 0:0

Categories : Amount Measure -------- -----------1 1/2 1 6 1/2 1/2 1/4 1 1/4 1/4 1 pound cup cup teaspoon teaspoon pound pound pound

Ingredient -- Preparation Method -------------------------------salt (sea salt preferred) onion chopped fresh mushrooms sliced olive oil and butter minced clove of garlic fresh ground pepper (taste) eggs feta cheese grated parmesan chopped fresh parsley oregano dried rosemary (optional) butter (1 stick) 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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* Strawberry Soup

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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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* Stuffed Eggplant

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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. baking dish. Dice pulp. Leave 1/2" skin. Place shells in shallow

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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* Sweet And Sour Tofu

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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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* Tempeh Salad

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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. Toss & serve. Add to the tempeh & vegetable mix.

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

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* Tofu Loaf Recipe By Serving Size

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: : 6 Preparation Time: 0:0

Categories : Amount Measure -------- -----------1 tablespoon 2 1 1 1 1 2 2 4 1 1 1/2 1 1/2 1/2 1/2 1/2 tablespoon pound tablespoon tablespoon teaspoon cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------oil garlic cloves -- diced onion -- diced carrot -- diced bell pepper -- green or red diced celery stick -- diced tamari tofu -- mashed sl -- whole wheat bread oil tamari garlic powder nutritional yeast* tahini basil oregano 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. 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 Combine well & place the batter into a well

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* Tofu-Chili

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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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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 1 1/2 1/2

cup clove teaspoon cup

cottage cheese garlic -- finely minced hot pepper sauce 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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* Vegetable Bean Soup

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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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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 mediumhigh 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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* Vegetable Lasagna

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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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* Vegetable Lasagna 2

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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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* Vegetable Quiche

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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 1 4 4 1 1 4 1/2

ounce cup tablespoon teaspoon teaspoon teaspoon teaspoon

chopped onions evaporated skim milk flour eggs** baking powder salt (optional) vegetable oil 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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* Vegetable Tamale Pie

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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 1/8 1 1/2 2 1

teaspoon teaspoon lg cup teaspoon tablespoon

baking soda salt egg -- @ room temp yogurt -- plain margarine -- melted & cooled 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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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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* Vegetarian Lasagna

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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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* Wild Mushroom Risotto

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MasterCook

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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 15to-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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* Zucchini Fiesta Salad

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MasterCook

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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: 335 calories. 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol,

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