SWEET YEAST CRUST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Active Dry Yeast — 1 Pk.
1/4 cup Water; Warm — 110-115 deg. F.
2 cup Unbleached Flour — Sifted
1/4 cup Sugar — Granulated
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Butter
1 Egg; Large — Lightly Beaten

Lightly grease the baking pan. Dissolve the yeast in the warm water. In a
large mixing bowl, mix the flour, sugar and salt until well blended. In a
saucepan, heat the milk and butter, then cool to lukewarm. Add the warm milk
and the yeast mixture to the dry ingredients, then add the egg. Blend well to
form a moist soft dough. Knead lightly until the dough is soft and smooth.
Return the dough to a clean greased bowl and cover with a damp towel. Set the
dough in a warm place to rise. Let rise for 1 hour or until doubled in size.
When the dough is ready, punch it down and pat it into a thin layer. Place
the layer into the bottom of the pan folding the excess dough up the sides of
the pan making it as smooth as possible.

Allow the dough to rise again, in the pan until it is doubled, bout 30 to 45
minutes. When the dough is double the crust is ready to be filled.

– – – – – – – – – – – – – – – – – –

CREAM OF CHEESE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups/stews Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
3 Green onion,thinly sliced
1/2 c Thinly sliced celery
1 1/4 c Water
1/2 c Half-and-half
2/3 c Past. process cheese spread
1 t Instant chicken bouillon
1/8 ts Ground nutmeg
1/3 c Dry white wine
Paprika
Toasted croutons

Melt butter in 3-quart saucepan over medium heat. Cook
and stir onions and celery in butter until onions are
tender, about 8 minutes. Stir in water, half-and-half,
cheese spread, instant bouillon and nutmeg. Heat to
boiling over medium heat, stirring constantly; stir in
wine. Heat to boiling. Boil and stir 1 minute.
Sprinkle each serving with paprika and garnish with
croutons.

– – – – – – – – – – – – – – – – – –

Title: SEITAN PARMIGIANA
Categories: Vegetarian
Yield: 4 servings

12 oz Seitan; cut into “steaks”
4 tb Oil; for frying
3 c Spaghetti sauce
1 md Onion; chopped
-and sauteed in water
– (optional)

————————–BATTER————————–
1 c Whole wheat flour
1/4 c Corn meal
1 1/2 c Water
1/4 ts Salt

————————–TOPPING————————–
10 1/2 oz Soft silken tofu
1 ts Maple syrup
2 ts Italian herbs
-(marjoram, sage, oregano,
– basil, thyme, rosemary)
1/4 c Tahini
1 ts Miso
1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and
salt to make a thin batter. Let sit for at least 10
minutes. Dip pieces of seitan into batter. Pan fry in
oil on both sides until brown.

Combine topping ingredients together in a blender and
blend until smooth. Preheat oven to 350 degrees. Pour
1 cup sauce into a 9″ x 13″ baking dish, distributing
evenly. Place batter fried seitan on top. Spread
onions on top of seitan. Pour on remaining sauce and
top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a
parmigiana dish should be like. It is based on the
mushroom stroganoff from the American Vegetarian
Cookbook, and comes from Renee Wheeler.

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

—–

Low-Fat Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Chicken breast — diced
2 Onions — diced
1 Large Zucchini — diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles — diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.
If you don’t cook it too hot, cover it and add a bit of
water if it starts to stick, you can do it without any oil
at all. Add the zucchini, corn, chiles, canned tomatoes and
seasonings and cook another 5-10 minutes. In a bowl, mix
the dry ingredients well. Add the wet ingredients and the
chiles and corn and mix until just blended.
Pour the filling into a casserole sprayed lightly with
PAM and top with the corn mixture. Sprinkle the cheese on
top and bake, uncovered at 350 for about 20 minutes until
it’s quite bubbly. I’s less than 10 grams of fat per
serving and if you used non-fat cheese it would be
considerably less.

– – – – – – – – – – – – – – – – – –

Date: Wed, 26 Oct 94 10:29:16 EDT
From: “R. S. Koss”

Brown rice pie crust

1 1/2 cup cooked brown rice
1 egg white

mix them. press into a pie plate that has been coated with Pam. bake in a
preheated 350 degree oven for 10 minutes. fill with your favorite filling.

SYRIAN NOODLES WITH LENTILS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 ea Onion, chopped
3 ea Garlic cloves, pressed
2 ts Roasted cumin seeds, ground
1 t Roasted coriander, ground
2 sm Cayenne peppers
2 c Lentils, washed
1 ea Bay leaf
7 c Water
Salt pepper
4 oz Broken vermicelli

Heat oil in a large casserole. Saute onion garlic
until the onion is tender. Add cumin coriander.
Saute for another minute over medium heat.

Add cayenne pepper, lentils, bay leaf water. Bring
to a boil. Add salt pepper to taste, cover, reduce
heat simmer for 45 minutes. Simmer only until the
lentils are just tender. Adjust seasonings.

Just before serving, bring back to a simmer add the
noodles. Cook until al dente, about 4 to 10 minutes.
Serve at once in bowls.

In place of vermicelli, use wholewheat spaghetti
noodles or macaroni.

Martha Rose Shulman, “Spicy Vegetarian Feasts”

– – – – – – – – – – – – – – – – – –

Title: Mock Crab Stir Fry
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

Here’s a stir fried mock crab dish to go with the mock crab roe. It’s
short and sweet…

A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup
mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese
mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2
teaspoons salt I. 2 teaspoons white vinegar

PREPARATION:

I. Wash E and soak in warm water for 15 minutes; shred very fine.

II. Discard tips of F, shred.

III. Mix G,H.

COOKING:

1. Heat A, add B,C, stir-fry until crispy (about 4 minutes).

2. Add D,E,F, stir-fry for 2 minutes.

3. Add G,H, mix well.

4. Add I and serve.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Title: CLAM DIP #1
Categories: Dips
Yield: 1 servings

3 8-oz pkg cream cheese
2 cn Minced clams
1 cn Drained clam juice
1 ts Horseradish sauce
1/2 c Chopped green onions
1 ts Worcestershire
Sauce

Heat thoroughly until cheese melts in crock pot or
similar. Cook on low heat 3-4 hours. Serve hot.

—–

Easy Lamb Creole Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Vegetable oil

Flour

2 lb Lamb riblets

2 cn Stewed tomatoes (16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra (10oz)

1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes

well.

– – – – – – – – – – – – – – – – – –

GRANDMA’S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
********Chicken Broth*******
1 ea Fryer (2 1/2 – 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without “peeking”
for 18-20 minutes or until the dumplings are done.
Yield is 10 – 12 servings.

– – – – – – – – – – – – – – – – – –