Title: FRENCH ONION SOUP COCA-COLA
Categories: Soups, French
Yield: 4 servings

1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn (10.5 oz ea) beef broth
(bouillon)
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut into
Thick slices
Parmesan cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.

In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups. Recipe: “International Cooking with Coca-Cola”, a
give-away
pamphlet from The Coca-Cola Company, 1981

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ALWAYS READY BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Unprocessed wheat bran
1 c — Water, boiling
1 c Sugar
1/2 c Margarine
2 Eggs
2 1/2 c Flour, unbleached
2 1/2 ts Baking soda
1 t Salt
2 c Buttermilk
Raisins (opt.)
Pecans (opt.)

* I use whole wheat flour and add water to the
recipe.

Put 1 c of the wheat bran in a small bowl. Add the
boiling water, stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat
the eggs slightly and add to the margarine mixture,
mixing well.

Combine the flour soda and salt in a mixing bowl.
Combine the wheat bran, the softened bran, and the
flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the
buttermilk. Stir until thoroughly mixed.

Pour into a plastic container with a tight lid. Store
in the refrigerator for a minimum of 12 hours and a
maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator,
and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F.
Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and
serve.

I like to add rasins and pecans to the muffin tins
before cooking.

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Title: SOUL BROTHERS’ GREENS
Categories: Vegetables
Yield: 4 servings

Stephen Ceideburg
2 bn Turnip greens
1 bn Curly mustard greens
1/2 c Chopped onion
1 tb To 2 tb olive or vegetable
-oil
Cayenne pepper
Salt

Wash the turnip and mustard greens.

Combine greens with the chopped onion and oil in a saucepan.

Cook over medium heat until tender.

Season to taste with cayenne pepper and salt. PER SERVING: 75
calories, 4 g protein, 11 g carbohydrate, 3 g fat (0 g saturated), 0
mg cholesterol, 66 sodium, 5 g fiber.

From Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

Date: Fri, 29 Oct 93 12:55:30 MDT
From: burtch@CLARK.UMT.EDU

Chinese Spaghetti
( This recipe was inspired by watching an episode of
“Yan Can Cook”. I don’t even think that Yan would
recognize it now. )

1 onion, diced
3-4 cloves garlic, crushed (more if like)
1-2 t curry (amount depends on how much you like curry!)
1 T minced ginger
1/2-1 t chinese chili paste
1-28oz can crushed tomatoes
1 T tomato paste
1 c veggie broth
1/2 c TVP® (optional)
cooked spaghetti

Saute until tender onion, garlic, curry and ginger in your favorite
sauting liquid (on diffenent occasions I have used the following:
wine, broth, balsamic vinegar and sherry). Add chili paste,
tomatoes, tomato paste, broth and TVP®. Simmer 10-20 minutes. If
it is too watery, additional tomato paste may be added, or a small
amount of cornstarch mixed in water. Serve over spaghetti, top with
nutritional yeast.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: CRUNCHY SPINACH DIP (WITH SOURDOUGH BREAD)
Categories: Dips
Yield: 2 servings

10 oz Spinach, frozen cut; thawed
8 oz Water chestnuts; drained
-finely chopped
3/4 c Scallion; chopped
1 pk Lipton Country Vegetable
-soup mix
1 1/2 c Sour cream
1/2 c Mayonnaise
1 Loaf round sourdough bread

In a medium bowl, or whatever you have, combine all
ingredients except the bread; mix well. Cover and
chill overnight. Pour into hollowed out, unsliced
sourdough bread. Serve with the hollowed out bread,
cut into sqaures, and raw vegetables.

My sister who I met for the first time in 44 years
served this at our first get together.

Recipe By: Randy Rigg Shared by Marjorie Scofield
9/2/94 Submitted By LISE WARING
On TUE, 19 DEC 1995 093922
GMT

—–

Title: ARMENIAN NUTMEG CAKE
Categories: Cakes
Yield: 6 servings

2 cups firmly packed brown sugar 2 cups plain flour 2 tsp baking
powder 1 tsp baking soda 1 tsp salt 125g butter 1 cup milk 1 egg,
beaten 1 tsp nutmeg 1/2 cup walnuts, chopped
Combine sugar,and sifted flour, baking powder, and salt. Rub in butter
until mixture resembles fine breadcrumbs.Press half the mixture into
a well greased 20cm square pan. Dissolve baking soda in milk, add egg
and nutmeg and pour over remaining sugar and flour mixture. Mix well,
then spoon into pan on top of pressed in mixture.

Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour.
Allow to stand 15 minutes before turning out on to a wire rack to
cool.

MMMMM

Title: CREAMY AVOCADO WITH BACON DIP
Categories: Appetizers, Dips, Fruits, Vegetables, Meats
Yield: 4 servings

1 ea Ripe Avocado
1 t Lemon Juice
1/2 c Sour Cream
2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits
1/4 t Onion Powder
1/4 t Hot Sauce
2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread,
Radishes, Aged Cheddar Cheese, Cheese Crackers

—–

Title: SPICY SZECHWAN TOFU
Categories: Chinese, Vegetarian
Yield: 4 servings

24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 Garlic clove, minced
3 tb Chopped scallions
1 tb Szechwan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
— tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechwan peppercorn powder

Drain rinse tofu. Drain again. Cut into 1 inch
square pieces. Set wok over high flame add oil.
When hot, add ginger, garlic 2 tb scallions, cook
for 30 seconds. Add hot bean paste tofu. Stir
gently. Add tamari, salt, sugar stock, bring to a
full boil. Thicken with cornstarch. Add sesame oil,
chili oil peppercorn powder. Sprinkle with
remaining scallions serve with brown rice.

“Vegetarian Times Cookbook”

—–

NAVARATTAN CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
4 c Random vegetables
2 tb Butter
1 lg Onion
2 Garlic cloves
2 Tomatoes
2 tb Yogurt
1/2 c Heavy cream
4 oz Green peas
1/4 c Raisins
12 Blanched almonds
—–DRY MASALA—–
1/2 ts Cardamom (ground)
1/2 ts Coriander powder
1/2 ts Ginger (ground)
1/2 ts Red Chili powder
1/2 ts Turmeric

Note: For the random vegetables, can use, e.g.,
broccoli, green peppers, carrots, cauliflower, green
beans, etc.

Boil vegetables (except onions and peas). Drain and
set aside. Melt butter and saute onions and garlic.
Add tomatoes, yogurt, and the dry masala, and simmer
for 5 minutes. Add vegetables and simmer for another
5 minutes, then add wa-ter. Cover and simmer for 10
minutes. Add cream and peas, stirring gently. Before
serving, top with raisins and almonds.

– – – – – – – – – – – – – – – – – –

Sausage Cacciatore

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound Italian Sausage
(hot/sweet/both)
1 pound Green bell peppers
3/4 pound Spanish onions
30 milliliter Garlic
1/2 pound Canned mushrooms
3 cup Italian tomatoe sauce

Fry sausage until 3/4 cooked (about 15 minutes).
Remove. Cut and core peppers and slice into strips.
Peel and slice onions into strips. Fry pepper strips in sausage grease add oil
if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop
garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and
simmer on low until meat is hot, about 10 minutes.
I usually serve this as a “hot” dish in a hot and cold buffet. It can serve as
a main dish with a side of pasta or rice. Also makes a great hot sandwich on
Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes
great table art when you drop it on a white tablecloth (smile). Its a very
versitle dish can substitute with any kind of meat.
Enjoy!

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