HERBED LENTIL LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c — water
2 c Lentils — picked over and
-rinsed
1/2 lb Firm tofu — crumbled
1/4 c Rolled oats
1/4 c Soy sauce
1/4 ts Freshly ground black pepper
1 c Fresh parsley — minced
1/2 c Fresh basil — finely chopped;
-OR
2 ts Dried basil
1 t Rubbed sage
1 tb Olive oi8l
3 Celery ribs, with leaves
-finely chopped
1 md Onion — finely chopped
1 md Onion — finely chopped
3 Garlic cloves — minced
—–TOPPING—–
1 c Raw almonds
2 tb Nutritional yeast flakes
1 tb Soy sauce
—–MUSHROOM MISO SAUCE—–
1/4 c Whole wheat pastry flour
1/3 c Nutritional yeast flakes
1/4 c Brown rice miso
1 tb Olive oil
1 sm Onion — finely chopped
1 c Mushrooms — thinly sliced
2 c — water

Preheat the oven to 350 degrees. Lightly oil an 8 x 8
baking pan.

Put 3 1/2 cups of the water and the lentils in a
large saucepan. Cover and bring to a boil over
medium-high heat, then immediately reduce the heat
andsimmer until the water is absorbed, 50 to 60
minutes.

Meanwhile, put the tofu, the remaining 1 cup water,
the oats, soy sauce and pepper in a blender and blend
until smooth. Add the parsley, basil, thyme, and sage
and pulse just to mix. Transfer to a large bowl.

Heat the olive oil in a large frying pan over
medium-high heat. Add the celery, onion, and garlic
and cook until softened, about 6 minutes. Add to the
tofu mixture.

Add the cooked lentils to the tofu-vegetable mixure,
and stir to mix. Press the mixture firmly into the
prepared pan, and bake for 15 minutes.

Meanwhile, put the almonds, yeast flakes and soy
sauce in a food processor fitted with the metal blade,
and pulse to coarsely chop.

Sprinkle the topping over the top of the lentil loaf
and bake for 15 minutes more. Let the loaf cool for 10
minutes before cutting into squares. Serve with the
Mushroom Miso Sauce on the side.

Mushroom Miso Sauce:

Put the flour in a small dry frying pan over medium
heat and toast, stirring often, until it has darkened
evenly to a light brown. Transfer the flour to a
medium bowl.

In a small bowl, stir the nutritonal yeast, miso and
hot water together.

In a medium saucepan, heat the olive oil over medium
heat. Add the onion and cook, stirring until softened,
about 5 minutes. Add the mushrooms and cook, stirring,
until lightly browned, about 5 minutes.

Meanwhile, add the 2 cups water to the browned flour
and whisk until combined.

Whisk the flour mixture into the mushrooms, and
simmer, whisking often, until the mixture is
thickened, 1 to 2 minutes. Stir in the nutritional
yeast and miso mixture. Bring just to a simmer, and
remove from the heat. Serve hot.

From DEEANNE’s recipe files

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Bis-Quick-As-A-Wink

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Gloria Pitzer, The Recipe Detective

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PEG’S MANY BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mixed Beans, dried
1 Chopped onion
2 Chopped green peppers
3 Grated carrots
1 sm Bunch Celery, finely diced
1 lb Diced pork (chop suey pork)
1 lb Jimmy Dean Sausage (hot)
1 Grated potato
1 tb Sweet basil, dried
1 tb Ground sage
1 t Salt
1 t Pepper
1 Dash Red pepper
1 qt Chicken Stock, thereabouts

Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken
stock to soup pot and add beans. Turn heat on low. Add all ingredients
just like that. Do not precook meat.
The grated potato thickens the broth, another favorite thickener may be
used, I prefer the potato.
Simmer this soup for 2 hours before serving. I probably add more basil
than listed, do that to taste. Go easy on the sage but it is quite
important.
You may add a tablespoon of sugar to perk this soup up a bit, I do not
recall off hand if I did or not. Another ingredient to perk it up is a
tablespoon of vinegar–don’t overdo.

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Title: SZECHWAN PASTA SALAD
Categories: Chinese, Salads
Yield: 6 servings

2 pk Angel hair pasta
1/2 lb Turkey
2 Red bell peppers
2 md Carrots
1 cn Water chestnuts
6 Green onions
1 c Miniature corn on the cob
1/4 lb Snow peas
1 bn Cilantro
4 tb Toasted sesame seeds
DRESSING:
2 c Mayonaise
3/4 c Soy sauce
2 tb Szechwan hot oil
1/4 c Sesame oil
1 tb Dijon mustard
2 Garlic cloves

Cook angel hair pasta al dente. Dice turkey, bell
pepper and peeled carrots. Drain and slice water
chestnuts. Remove stems from cilantro and use the
leaves only save a little for the garnish. Chop green
onions. Slice the cobletts. Slice the snow peas on a
diagonal into thin strips. Toast the sesame seeds and
reserve 1 TBSP. for the garnish. Toss ingredients
together. Combine all dressing ingredients in food
processor. Add to salad and toss. Garnish with toasted
sesame seeds and cilantro.

Shared by LEXI KERN

—–

READER’S DIGEST POTATO SKIN NACHOS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Baking Potatoes — scrubbed
1/4 teaspoon Chili Powder
1/4 teaspoon Salt
8 oz Jar of Taco Sauce
1 1/2 cups Monterey Jack or Cheddar
(shredded)
Jalapeno Peppers — seed/chop
10 milliliters Garlic — minced
2 tablespoons Fresh Parsley
1 Preheat the oven to 400 F. B

1) Remove, leaving the oven on and let cool until easy to handle.

2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
of an inch thick. Half each potato shell lengthwise then half each piece
crosswise.

3) Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
until heated through.

4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a
small bowl. Spoon the mixture onto the hot potato skins. With the oven rack
set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the
cheese melts.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120

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OATMEAL MUFFINS (CROUSE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Oatmeal
1 1/2 c Sour milk
2 Eggs
1/2 ts Salt
1/2 c Sugar
2 tb Shortening
1 c Flour
1 t Baking soda

Soak oatmeal in sour milk overnight. In morning add
the other ingredients. Chopped dates or raisins may be
added. Bake 25 minutes. Makes 14 muffins.

Note: Assume hot oven 400 – 450 F.

Source: Mrs. Vernon E. Crouse, North Lima Grange,
Mahoning County, OH

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Title: Canning (Dry) Beans with Tomato or Molasses Sauce
Categories: Canning
Yield: 1 text

Quantity: An average of 5 pounds of beans is needed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints–an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour
and drain. Heat to boiling in fresh water, and save liquid for making
sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato
ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
quarts cooking liquid from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon powdered dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
pork, ham, or bacon to each jar, if desired. Fill jars with heated
sauce, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Mexican Pasta Pie
Categories: Mexican, Pasta, Pies/pastry, Poultry
Yield: 6 servings

1/2 ea Onion, finely chopped
28 oz Can tomatoes w/juice,
-coarsely chopped
1 pk (1.25 oz) Taco seasoning mix
16 oz Can black beans, rinsed and
-drained
4 c Cooked ziti or penne pasta
-(1 3/4 cup dried pasta)
2 tb Olive oil
1 c Part-skim ricotta cheese
2 ea (8-ounce) Chicken=boneless,
-skinless breast halves,
-cut in 1/2″ pieces
1 c Shredded Cheddar or
-Mexi-blend cheese

(Leave out the chicken to convert to a vegetarian meal.)

Heat oven to 425 degrees. Grease a 7- x 11-inch baking dish.

In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black
beans. Toss pasta with olive oil.

Spread 1 cup tomato mixture on bottom of baking dish. Add cooked
pasta. Dot with ricotta and then spread with a knife. Stir chicken
pieces into remaining tomato mixture and spoon over ricotta. Sprinkle
with shredded cheese. Bake 25 to 30 minutes. Serve immediately.

From Sun-Sentinel Food Section, Thursday, July 20, 1995 “Meals in
Minutes” Posted by: Sonya Wiren 7/20/95

MMMMM

Title: CHOCOLATE MELTING MOMENTS
Categories: Cookies
Servings: 60

1 c Butter or margarine,
-softened
1/3 c Confectioners’ sugar
1/4 c Unsweetened cocoa
1 1/2 c Cake flour

MMMMM————————–MOCHA FILLING——————————-
1 T Butter or margarine
1 Square unsweetened chocolate
1 c Confectioners’ sugar
1 t Vanilla
2 T Hot coffee or water

Preheat oven to 350’F. Lightly grease cookie sheets or line with
parchment paper. Beat 1 cup butter, confectioners’ sugar and cocoa in
large bowl until fluffy. Blend in cake flour until smooth. Shape dough
into marble-size balls. (If dough is too soft to handle, cover and
refrigerate until firm.) Place 2″ apart on prepared cookie sheets. Press
center of each ball with knuckle of finger to make indentation. Bake 10-12
minutes or until set. Remove to wire racks. Prepare Mocha Filling. While
cookies are still warm, spoon about 1/2 teaspoonful filling into center of
each.

Makes about 5 dozen cookies.

MOCHA FILLING: Melt 1 tablespoon butter and chocolate in small heavy
saucepan over low heat; stir until melted. Blend in confectioners’ sugar,
vanilla and enough coffee to make a smooth filling.

MMMMM

CHICKEN MOLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Oil
2 1/2 lb Chicken pieces
2 tb Minced garlic
3/4 c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes
– (canned)
2 tb Epazote or oregano
1/4 lb Assorted Mexican chiles
-such as pasilla, guajillo
– and mulata
– stems and seeds removed
1/2 ts Ground cloves
1 tb Cocoa powder
1/2 ts Cinnamon
1/4 c Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all
sides. Add all other ingredients, bring to a boil, cover, reduce heat to
low and simmer until chicken is done, about 30 minutes. Remove the chicken
to a platter and set aside. Place the cooking liquid in a blender or food
processor and blend until as smooth as possible. Return the sauce to the
skillet, replace the chicken and cook everything together another 10
minutes. Serve with tortillas, rice, beans and tamales.

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