From the Seitan Sisters’ Summer Cuisine Cooklet

TAMAARI-GINGER DRESSING

1 T. tamari
1 to 1/2 tsp. brown rice vinegar
1 tsp. ginger juice
1 T. chopped or minced parsley
2 tsp. mirin
1/2 to 1/3 c. water

Fortune Cookies -1

Recipe By : bc461@freenet.carleton.ca (Eleonore Beaudoin)
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons Butter — softened
3 Tablespoons Sugar
1 Egg White
1/2 Teaspoon Vanilla
1/3 Cup Flour

In a small bowl, mix butter, sugar, egg white and vanilla.
Incorporate flour.
Drop by spoonfull (5 ml) on greased cookie sheet.
Flatten the cookies (to 3 inches diameter approx) with back of
spoon.
Cook in pre-heated oven at 400 F (or 200 C) for 3-4 minutes or
until sides = golden color. Remove from oven.

With a spatula, remove cookies from sheet.
Turn them over.
Put a fortune message in the center of the cookie.
Fold the cookie in two. Press the sides for a few seconds to
make it hold.
Lift cookie by the two ends, and press its middle against
the rim of a glass (will give it its “regular” shape).

Put each cookie in a muffin mold to make it keep its shape
until cold.

*********
Gives 18 cookies.
******

IMPORTANT:
I tried cooking the cookies in two batches. Yikes!
Problem: they “harden” so fast, you can hardly get to fold the
the third one after you put the message in it.
By that time they are so hard you can not fold the rest.

It is imperative to cook them…2 at a time!
Unless you have helpers!!!
Next time, I might try keeping them “soft” using steam.

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BAKED POTATO SOUP II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2/3 c Butter
2/3 c Flour
1 1/2 qt Milk
4 Green onions — chopped
1 c Sour cream
2 c Bacon, cooked and crumbled
5 oz Cheddar cheese — grated
Salt and pepper

Heat oven to 350 F.

Bake the potatoes until fork tender. Melt butter in a
medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to
the butter flour mixture, whisking constantly. Whisk
in salt and pepper and simmer over low heat, stirring
constantly. Cut potatoes in half, scoop out the meat
and set aside. Chop half the potato peels and discard
the remainder. When milk mixture is very hot, whisk in
potato. Add green onion and potato peels. Whisk well,
add sour cream and crumbled bacon. Heat thoroughly.
Add cheese a little at a time until all is melted in.

Recipe By :

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Title: Polenta Crostini with Mushrooms
Categories: Appetizers
Yield: 10 servings

1 oz Dried porcini mushrooms
4 tb Extra-virgin olive oil
1 lg Red onion, finely minced
2 sm Garlic cloves, finely minced
1 lb Fresh brown mushrooms, such
-as cremini or portobello,
-well cleaned and sliced
4 sm Ripe plum tomatoes, chopped
1 tb Chopped flat-leaf parsley
Salt
Freshly ground pepper
Quick polenta
Olive oil

The use of instant polenta in this recipe from Carol Fields’ “Italy in
Small Bites,” is strictly optional. If you prefer, make it the traditional
way. Just be sure to warm up your stirring arm in advance.

Soak dried mushrooms in warm water to cover at least 45 minutes or until
softened. Remove from liquid carefully and rinse well under cold running
water to remove any sand still clinging. Chop mushrooms roughly and drain
thoroughly. Strain soaking liquid at least twice through sieve lined with
cheesecloth or paper towels, and reserve for use in another dish.

Heat olive oil in heavy skillet and saute onion until translucent and
tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and
cook, stirring intermittently, for up to 20 minutes, until tender. Add
tomatoes, parsley, salt and pepper to taste. Continue cooking another 5
minutes.

Cut Quick Polenta into slices 2″ wide and 3-4″ long and brush lightly with
olive oil to taste. Broil until firm and lightly crisp on both sides. Place
spoonful of hot mushroom sauce on top of each crostino and serve.

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USAL (A MUNG-BEAN CURRY)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Ethnic
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mung beans – cooked
– (Save the water)
1 md Onion – chopped fine
1 1“piece of ginger – grated
3 Garlic cloves – minced
1 md Tomato – chopped
1 t Cumin seeds
1 Green chile (opt) — chopped
1 t Cayenne (optional/to taste)
1 pn Turmeric
1/2 ts Cumin powder — -AND-
1 t Coriander powder — -OR-
1 t -curry powder
—–GARNISH—–
Lemon juice
Cilantro — chopped
2 ts Oil

Method:

Heat oil. Add cumin seeds, green chile. After seeds
pop, add onions, ginger, garlic. Saute till onions are
pink. Add tomato – saute some more. Add the spice
powders. Fry briefly. Add mung beans. and may be a cup
of water. Salt to taste. Let simmer gently for 10-15
mins. Granish.

Serve with rice/flat breads.

Freezes well.

From: IN%”vyju@EE.ECN.PURDUE.EDU" 3-FEB-1993
09:39:02.44 vyju manian

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Title: Five Cup Fruit Salad
Categories: Salads Londontowne
Servings: 8

11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks,
draind
1/2 c Juice from pineapple 1 1/2 c Minature marshmallows
2 c Sour cream 3 1/2 oz Flaked coconut
1 x Grapes/cherries for garnish

Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.

Mrs. Robert F. Lewis

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Zeus’s Sunday Chicken Dinner

Recipe By : Palm Beach Post
Serving Size : 4 Preparation Time :0:00
Categories : Greek Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Sheets Frozen Filo Dough
1/2 Lb Fresh Spinach — stems removed
2 Eggs
2 Chicken Breasts — boneless
1 Tbsp Ouzo (Optional)
1 Celery Rib Leaves — chopped
3 Green Onions — chopped
1 Tbsp Fresh Mint — chopped
1/2 tsp Dried Basil — crushed
1/2 tsp Dried Marjoram — crushed
1/2 tsp Dried Tarragon — crushed
1/2 tsp Black Pepper
1/2 lb Feta Cheese — crumbled
1/4 C Kasseri Cheese — grated
1/4 C Olive Oil

Thaw filo dough according to manufacturers instructions. In some cases,
this may be overnight. Preheat oven to 350 F. Brush bottom and sides of
deep 10-inch pie dish with some of olive oil. Rince spinach well and place
in micro. proof bowl. Mirco on Hi 1 to 2 min., stirring once, until wilted
and cooked thru. (Or, cook spinach in dry skillet until wilted.) When cool
enough to handle, squeeze the moisture from spinach. Chop spinach into fine
pcs. Place in med. mixing bowl. Separate 1 egg into 2 small bowls. Break
remaining egg into bowl with the egg white and beat lightly. Set both bowls
aside.
Dice chicken breasts and place in bowl with spinach. Pour in ouzo.
Add celery, green onions, mint, basil, marjoram, tarragon, pepper, feta and
kasseri. Pour in beaten egg mixture and mix throughly.

Place filo on clean counter and keep covered with plastic wrap or damp
towell. Brush sheet with olive oil before placing it in pie dish. Start by
placing 1st sheet of filo half of it in the dish and half extending beyond
the edge. Place second sheet on top, this time extending over edge in the
opposite direction. Place 2 more sheets in a strip at right angles to 1st
two, forming a cross. Repeat process with remaining 4 sheets.

Spread the chicken mixture evenly into the pan. Fold overhanging layer of
filo up and across chicken, sheet by sheet, brushing with olive oil after
each sheet is in place. Finish smoothing out top with a final brushing of
olive oil. Beat egg yolk lightly, brush top with beaten yolk.

Pierce top in several places with fork to allow steam to escape.

Bake 50 min., until crust is crisp and golden. Let cool on rack 10 min.
before cutting.

Serve hot or at room temp.

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BRAZILIAN BLACK BEAN AND BEEF CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stalk celery, chopped fine
2 Carrots, chopped fine
2 Onions, chopped fine
3 Cloves of garlic, minced
1 Small bell pepper, chopped
Fine
1/2 ts Grated orange zest
14 1/2 oz No-Salt-Added stewed
Tomatoes
1 lb Lean stew beef, cut into
1/2″ cubes
4 c Cooked or drained and rinsed
Canned black beans

1. Spray a medium-large pot with cooking spray and saute celery, carrots,
onions, garlic, and bell pepper. Cover and simmer gently for 5
minutes, stirring every now and then to make sure vegetables are not
sticking.
2. Add orange zest and tomatoes, along with meat. Cover and simmer for
30 minutes, stirring occasionally. Add black beans and simmer,
uncovered, for 15-30 minutes more, until stew is nice and thick.
Season to taste with pepper.
Nutritional Analysis (per serving): Calories 172, fat 1.619g, sodium
242mg, cholesterol 15.6mg
~–

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Top Ramen Chicken or Tuna Salad

Recipe By : Betty Morehouse
Serving Size : 4
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage — thinly sliced
or
1 pkg cole slaw mix
3 whole chicken breasts — chopped fine
or
10 ounces tuna in water
2 pkg Ramen noodles — crushed and uncooked
4 tbsp almonds
4 tbsp sun flower seeds
–Dressing–
1/2 cup oil
5 tablespoons white vinegar
5 tablespoons rice vinegar
flavor packets from noodles

Combine noodles, nuts and chicken or tuna in bowl, mix, set aside.

Combine dressing ingredients. Pour over salad, chill several hours before
serving.

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BROAD BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
British

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Onion — chopped
Salt, ground pepper
60 g Butter
1/4 ts Sugar
250 g Broad beans — shelled weight
60 ml Thick cream
1/2 ts Sage -ÿ OR
1/2 ts Savory -ÿ OR
1/2 ts Parsley — chopped
1 l Water
Cro–tons

Sweat the onion with the butter in a saucepan without
colouring, until soft. Add the broad beans, together
with the water and bring to the boil. Add whichever
herb you have chosen, chopped fine (I recommend the
use of savory), season with salt, sugar and pepper.

When the beans are cooked, take out a tablespoonful or
so, refresh on cold water, skin and reserve them. Puree
the soup, either in a blender or through a sieve.
Reheat to simmering point, stir in the cream, correct
the seasoning and add the reserved beans.

Serve hot with freshly cooked home made croutons.

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