Title: CHINESE VEGETABLES AND TOFU
Categories: Main dish, Mcdougall, Vegetarian
Yield: 6 servings

THE MUSTS:
3 cl Garlic pressed or chopped
1 ts Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
1/2 c Water
THE VARIABLES:
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans

Note: This recipe is endlessly adaptable. There are a
few fixed ingredients and some that may vary with
seasonal changes and different tastes. Where amounts
are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins.
COOK over medium heat for 5 minutes ADD the
longer-cooking vegetables one at a time SAUTE and stir
each for a few minutes before adding the next ADD tofu
after green pepper, carrots and mushrooms. ADD
generous dashes of soy sauce over tofu ALLOW tofu to
saute 5-6 minutes, then add cabbage COVER the pan and
steam for 10 minutes ADD bean sprouts, if desired
SPRINKLE with sesame seeds SERVE immediately over hot
brown rice

**Natures Pantry Cookbook**

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Title: Bean Burritos with Salsa Mexicana
Categories: Main dish, Vegetarian
Yield: 10 servings

10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)

MMMMM———————–SALSA MEXICANA—————————-
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
— (cilantro)
1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-1/2 cups salsa.

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

– – – – – – – – – – – – – – – – – –

NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

Title: Marshmallow Icing
Categories: Toppings
Yield: 6 servings

1 1/2 c Sugar
1/8 ts Cream of tartar
8 Diced marshmallows
OR 1 1/2 Tbsp marshmallow
-cream
3/4 c Boiling water
1 Egg white, stiffly beaten
1 ts Vanilla
Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball
stage (236 F). Add marshmallows to egg white. Add sirup slowly,
beating constantly, until thick and creamy. Add flavoring.

The Household Searchlight

MMMMM

Title: MAPLE NUT BUTTER
Categories: Spreads, Desserts
Yield: 1 servings

1/4 c To 1/3 c Hazelnuts, walnuts,
-or pecans 1/2 C Butter
1/4 c Oil
1/4 c Maple syrup
1/4 c Noninstant powdered milk

MAPLE NUT BUTTER

Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.

Makes 1 1/3 C.

(Make honey-peanut with 3 Tbsp. honey and no maple syrup)

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Title: Chocolate Cheesecake Pudding
Categories: Dessert
Yield: 4 nice size

1 c Vanilla Yogurt 1 pkg (4 serving) chocolate instant pudding (can
use other puddings if= desire) 1=BD c cold lowfat or skim milk

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yugart until blended.
Spoon intodessert dishes if desired can garnish with chocolate
sprinkles or= coconut.

175 calories per serving if regular pudding is used or 110 calories if
sugar fee pudding is used.

I always enjoyed this dessert whenever my mother would serve it. From:
Arlenes@holly.Colostate.Edu Date: Wed, 17 Jan 1996

MMMMM

Date: Fri, 04 Mar 94 08:34:04 CST
From: “Lu Bozinovich ”

Orange Salsa

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
1 large tomato, seeded and diced (1 c)
1/3 c minced red onion
1 t grated orange peel (I recommend you use organic, if you do this)
1 t minced garlic
1 t minced ginger root
1/2 jalapeno chili pepper, minced fine (2 t)
1/4 t salt
1 T fresh cilantro, or coriander

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

HEARTY RUSSIAN BEET SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 t Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight;
cook until tender; drain; set aside. Place beef,
bacon and water in large soup pot; bring to a boil.
Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt.
Cover and simmer over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until
tender, about 45 minutes; drain and discard water;
cool. Peel and cut each beet into eighths. Scrub
small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into
another pot and add cooked beets, cabbage, leeks,
potatoes, tomatoes, tomato paste, vinegar, sugar, beef
and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to
soup. Simmer 20 minutes more.

Mix flour and butter together to form paste. Stir
into soup to thicken slightly. Strain raw beets,
saving liquid and discarding beets. Add beet liquid
to soup.

Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

– – – – – – – – – – – – – – – – – –

Title: CORIANDER CHICKEN SALAD
Categories: Salads, Poultry, Chinese, Misc
Yield: 6 servings

1 c Coriander; chopped
3 Scallions (including tops)
-minced
2 Chicken breasts, boneless
-and skinless
3 tb Butter or margarine
1/4 c Sesame seeds; toasted
Garlic clove; minced
1/2 Head of iceberg lettuce;
-shredded

———————-SESAME DRESSING———————-
1 tb Dry mustard
1 tb -Water
1/2 c Sesame oil
1/2 c Salad oil
1/4 c Soy sauce
3 ts Sugar
1 tb Lemon juice
1/4 ts Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce
for one hour). Fry chicken in butter and garlic until
brown. Reduce heat and simmer until done. Cool in the
refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing
(see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend
in other ingredients until homogeneous. Optional: let
dressing sit at room temperature over night to get
well-blended mixture (but it tastes fine freshly made,
too)

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Title: HOT AND SOUR SOUP WITH TOFU
Categories: Chinese, Soups
Yield: 8 servings

3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into
-3/4"x1/4″ strips
-(about 3/4 cup)
1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces
-(about 1 1/2
-cups)
2 c Chicken broth, canned OR
-homemade
2 c Vegetable stock OR water
-(stock recipe in next post)
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2″ cubes
1 cn (8 oz.) sliced water
-chestnuts, drained

Heat oil in large saucepan over medium-high heat. Add
pepper and onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling. Lower heat; simmer for about 5
minutes. Stir together vinegar, red pepper flakes,
salt, pepper, cornstarch, water and sesame oil in a
small bowl until smooth. Add to soup with fresh snow
peas; cook for about 5 minutes or until thickened and
bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.

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