Grilled Tempeh with Red Onion Eggplant

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Grill
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RED WINE MARINADE—–
1 cup Red wine
4 tablespoons Olive oil
2 large Garlic cloves — sliced into
ovals
1 tablespoon Rosemary leaves
1/4 teaspoon Fennel seeds
Black pepper
—–GRILLED TEMPEH—–
3 each Tempeh cakes
1 large Red onion — sliced into 6
rounds
2 small Eggplants — sliced into 1/3″
thick rounds
Olive oil
12 slices Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients mixing.

Slice the tempeh cakes in half crosswise, then split each half horizontally by
slicing carefully. Marinate in the red wine marinade for an hour at room
temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant onion slices for 10 minutes per side.
Grill the bread slices over low coals until toasty.

Arrange the vegetables tempeh on the slices of toasted bread garnished with
sprigs of arugula.

Kelly McCune, “Vegetables on the Grill”

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Malted Milk Cookies–unknown cookbook version

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate — melted and cooled
2 1/4 cups all purpose flour
1/2 cup instant malted milk powder
1 cup chopped malted milk balls

1. In a large mixing bowl beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add the sugar, brown sugar,
and baking soda. Beat until combined. Beat in eggs, vanilla, and melted
chocolate until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour and the malted milk
powder. Stir in malted milk balls.

2. Drop dough from a rounded teaspoon 2 1/2 inches apart on an ungreased
cookie sheet. Bake in 375 oven about 10 minutes or until edges are firm.
Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and
cool on a wire rack. Store in an airtight container or plastic bag at room
temperature for up to 3 days. Makes 36.

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Foolproof Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chocolate instant pudding
1 Cool Whip or Whipped Cream

Make the pudding according to package directions. Fold it into some Cool Whip
or Whipped Cream. Refrigerate. Eat.

Notes from Brett Jones: "…first, you get something that tastes almost
exactly
like the real thing and second, it always sets (unless you add too much whipped
cream!) and is rarely grainy.

Variations: Swirl a little raspberry jam through it or add your favorite
liqueur.

Originally posted by Brett Jones. Meal Mastered by Gaye Levy DTXT63A on
Prodigy and 1:/343/92 on Fidonet

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Title: Apple Pie
Categories: Pies
Yield: 1 servings

1 2 crust pie shell
3/4 c sugar
1/4 c flour
1 ts cinnamon
1/4 ts nutmeg
6 c sliced apples
1 tb lemon juice
2 tb margarine

Thaw pastry according to directions.
Mix sugar, flour,and spices. Combine sugar mixture with apples and
lemon juice.
Fill pastry shell with apple mixture. Dot with butter. Place top
pastry over top Seal and flute. Slash top for steam to escape.
Bake on lower oven rack at 450 for 10 minutes. Lower to 350 and bake
for 40-50 minutes more. Until crust is golden brown.

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PEANUT MUFFINS W/HIDDEN JELLY SURPRISE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Whole Milk
1/4 c Butter, Melted
1 1/2 c All-Purpose Flour
1/2 c Granulated Sugar
2 ts Baking Powder
ds Salt
3/4 c Peanuts, Chopped
12 ts Fruit Jam or Jelly of
-your choice

Preheat the oven to 400 degrees. Beat the egg. Stir in
the milk and the melted butter. Sift the flour, sugar,
baking powder and salt together. Mix the egg mixture
with the flour mixture – do NOT overmix. Add half the
chopped peanuts. Pour the batter into well greased
muffin tins, filling each 1/2 way to the top. Drop 1
teaspoon of jam or jelly into the center of each
muffin. Spoon additional batter into each muffin tin,
filling each 2/3 to the top. Sprinkle with the
remaining chopped peanuts. Bake about 20 minutes.
Serve warm or at room temperature.

Joel Ehrlich on rec.food.cooking

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Date: Wed, 14 Dec 94 11:18:45 EST
From: TXFT40A@prodigy.com (MRS SUSAN K SMITH)

Title: *Vegetable Raisin Curry with Couscous
Categories: Vegan, Quick
Yield: 4 servings

1/4 c Sliced almonds
x Saute liquid of choice
1 ea Large onion
1 t Bottled minced garlic
1 T All purpose flour
2 t Curry powder
1/4 t Cayenne pepper
1 ea 16 oz. pkg frozen mixed
– vegetable medley
1/3 c Dark or golden raisins
1/2 t Salt (depending on stock)
2 1/2 c Stock of choice, divided
1 c Cuscous, uncooked

Heat oven or toaster oven to 350 degrees. Place
almonds in a single layer on a baking sheet. Bake for
about 5 minutes or until golden brown.

Coarsely chop onion. Cook onion and garlic in saute
liquid. Stir in flour, curry powder, and cayenne
pepper and cook for 30 seconds, stirring constantly.

Stir in vegetables, raisins, salt and 1 cup of the
broth. Cover and bring to a boil over high heat.
Reduce heat to low and continue cooking, covered, for
10 minutes, stirring occasionally.

While the curry is cooking, bring the remaining 1 1/2
cups broth to a boil in a small saucepan. Stir in
couscous and remove from heat. Cover and let stand for
5 min. or until liquid is absorbed. Fluff with a fork.
Serve vegetable curry over couscous and sprinkle with
almonds.

Note: The Chicken Style Seasoning posted by Michelle
Dick a while back is an excellent stock for this
recipe.

From Karen A. Levin, _Meatless Dishes in Twenty
Minutes_, Contemporary Books, 1993.

Formatted and modified by Sue Smith,
TXFT40A@Prodigy.com.

Title: Green Red Pepper Tapas
Categories: Appetizers, Spanish, Vegetables
Yield: 4 servings

2 lg Green bell peppers
2 lg Red bell peppers
1/4 c Olive oil
6 ea Garlic cloves, sliced

Preheat oven to 400F.

Roast the peppers on a baking sheet for 15 minutes. Turn them over
bake them for another 10 minutes. Remove from the oven wrap them
separately in a paper bag. Set aside to cool.

When cool enough to handle, peel the skin off each pepper remove the
seeds. Slice into 1 cm strips.

Heat the oil in a skillet over low heat. Add the garlic slices. When
it is golden brown, add the pepper strips. Saute for 5 to 7 minutes,
shaking the skillet occasionally. Serve warm or cold with sangria.

VARIATION: Replace the red bell peppers with orange bell peppers.

Mary Salloum, “ A Taste of the Mediterranean: Vegetarian Style”

MMMMM

SPICED PORRIDGE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c MILK
1/2 c CURRANTS OR RAISINS
1 tb SUGAR
1/4 ts GROUND CINNAMON
13 c FARINA, QUICK-COOKING

IN A SAUCEPAN BRING MILK TO BOILING. STIR IN RAISINS OR CURRANTS, SUGAR,
CINNAMON AND 1/4 TEASPOON SALT. SLOWLY ADD FARINA, STIRRING CONSTANTLY.
COOK AND STIR JUST TO BOILING. REDUCE HEAT; COOK AND STIR FOR 30 SECONDS.
COVER AND REMOVE FROM HEAT; LET STAND 1 MINUTE. SPOON INTO BOWLS.

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Title: Morassa’ Polo (Bejeweled Pilaf)
Categories: Pilaf, Main dish
Yield: 6 servings

2 3/4 c Basmati rice, rinsed in 5 or
-6 changes of water
1/4 c Salt
2 lb Carrots, peeled and cut in
-julienne
6 tb Oil
Liquid Saffron
2 tb Slivered almonds
2 tb Slivered pistachios
Peel of 3 oranges, julienned
2 tb Currants
1/4 c Dried barberries (zereshk)
ds Ground cinnamon
ds Ground cardamom
1 t Rose water
1/4 c Butter
4 ts Crushed crystallized sugar
-or rock candy (opt)

“The Legendary Cuisine of Persia” by Margaret Shields, would accompany
roast lamb or chicken or occupy center stage at a Near Eastern
banquet.

Cover rinsed rice with water by at least 1“. Add 1 tablespoon salt.
Soak 3 hours.

In skillet, fry carrot strips in 2 tablespoons oil over medium heat,
stirring constantly, 10 minutes. Stir in 1 teaspoon granulated sugar,
2 teaspoon Liquid Saffron and 2-3 tablespoons water. Cook until
liquid is reduced, 4-5 minutes. Remove carrot strips to bowl and set
aside.

In skillet, toast 1 teaspoon almonds over medium heat. Set aside for
garnish. Put remaining almonds and all pistachios in small saucepan,
cover with cold water, bring to boil and drain. Set aside. Combine 1
teaspoon blanched almonds, 1 teaspoon blanched pistachios and
reserved toasted almonds for garnish.

Put remaining granulated sugar in small saucepan with 6 tablespoons
water. Bring slowly to boil and simmer gently 10 minutes. Add orange
peel and remaining blanched nuts and boil 30 seconds. Drain,
reserving syrup. Add peel and nuts to fried carrot strips.

Soak currants in warm water 10 minutes until puffed and shining.
Drain. Separate 1 teaspoon currants for garnish and add remainder to
carrot strip mixture. Pick over barberries, then gently fry in
skillet in small amount of oil until glowing red color, 1-2 minutes.
Separate 1 teaspoon barberries for garnish and add remainder to
carrot strip mixture. Stir cinnamon, cardamom and rose water into
carrot strip mixture and divide mixture into 3 parts.

In 3 quart saucepan add 2 quarts water and 3 tablespoons salt and
bring to rapid boil. Drain soaked rice. Add to saucepan, bring back
to boil and boil until grains are soft on outside but still firm in
center, 2-3 minutes. Drain in colander and rinse with lukewarm water.
Toss gently in colander.

Rinse saucepan, return to heat, add some oil and heat until sizzling.
Sprinkle 1/4 of rice over bottom of saucepan. Spread 1/2 of carrot
mixture on rice. Sprinkle 1/4 of rice over carrot mixture. Repeat
with remaining carrot mixture and rice, ending with thick layer of
rice formed into conical mound. Pour remaining syrup and 4 teaspoons
Liquid Saffron over rice. Make 2-3 holes through rice to bottom of
saucepan with handle of wooden spoon. Spread clean dishcloth over
edges of saucepan and set cover firmly over dishcloth.

Keep heat on high until rice is steaming, 2-3 minutes, then reduce
heat to low and cook at least 30 minutes. Rice can be kept on very
lowest heat as long as 1 1/2 hours total.

Remove saucepan from heat and set on cold, wet surface 1-2 minutes.
(This helps loosen bottom crust.)

Meanwhile, melt butter. Remove 2-3 tablespoons rice and mix with
remaining 2 tablespoons Liquid Saffron in small bowl and set aside.

Gently toss and mix pilaf, leaving crust in pot, and sprinkle on
warmed dish in symmetrical mound. Sprinkle with saffron rice. Garnish
with reserved almonds (both toasted and blanched), pistachios,
currants and barberries.

Crush crystallized sugar into small ”diamonds," mix with 1/2 teaspoon
boiling water and sprinkle over rice. Pour melted butter all over.
Remove bottom crust (tah dig) from pot and serve on separate plate.
Makes 4-6 servings.

Each of 4 servings contains about: 967 calories; 1,658 milligrams
sodium; 31 milligrams cholesterol; 38 grams fat; 149 grams
carbohydrates; 13 grams protein; 3.15 grams fiber.

MMMMM

Title: Stuffed Acorn Squash
Categories: Diabetic, Vegetarian, Lacto, Vegetables
Yield: 4 servings

1 lg Onion; chopped
1 c Cooked brown rice
3/4 c Part skim mozzarella cheese
;freshly grated
1/4 ts Salt
1/2 ts Black pepper
2 tb Parsley; minced
2 Acorn squash; halved and
-seeded

1. Combine the first 6 ingredients in a large bowl and
set aside. 2. Place squash, cut side down, in a
microwave-safe baking dish. Cover with lid or plastic
wrap and cook for 8 minutes on high. 3. Remove dish
and turn squash cut side up. Fill squash halves with
rice mixture. Cover and cook an additional 6-8 minutes
on high, or until heated thoroughly. 4. Remove cover
and let stand for 5 minutes to finish cooking.

Serving size: 1/2 squash Nutritional info per serving:
203 cal; 9g pro, 5g fat, 32g carb Exchanges: 1
starch/bread, 1 med-fat meat, 2 vegetables

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