BEEFY SPAGHETTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef, crumbled
1 c Frozen cut green been
1 Medium onion
1 1/2 c Broken spaghetti (uncooked)
1 Clove garlic minced
1 t Parsley flakes
4 c Beef stock
3/4 ts Salt
1 t Olive oil
1/8 ts Pepper
1 Can sliced mushrooms
1 Bay leaf
1 Can tomato sauce
1/2 ts Oregano

In large casserole combine ground beef, onion,
garlic, and oil. Microwave at high until meat is
no longer pink, stirring once during cooking. Drain.
Add remaining ingredients. Cover. Microwave at high
till spaghetti is done (around 20 to 25 minutes).
Stir occasionally.

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Sarah’s Sweet And Sour Lima Beans

Recipe By : Deliciously Low by Harriet Roth pg 219
Serving Size : 6 Preparation Time :0:00
Categories : Beans Fat-Free
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Boiling Water — or Veggie broth or
— vegetarian chicken
— flavored broth
1 C Lima Beans — dried, rinse, drain
1 Tsp Soy Sauce, Low Sodium
1 Carrot — sliced
1/4 C Flour — unbleached
1/4 Sm Onion — grated
1/4 C Apple Juice, Frozen Concentrate — unsweetened
3 tbsp Apple Cider Vinegar

Add lima beans, soy sauce, and carrot to boiling liquid, cover, and simmer
1 – 1 1/2 hrs, or until beans are tender.

Brown flour in a heavy skillet (cast iron does well), stirring constantly
with a wooden spoon until golden brown. Be careful not to burn.

Remove from heat, add grated onion, and blend.

Add browned flour mixture to cooked beans and blend.

Add apple juice concentrate and vinegar, and stir over low heat until a
smooth sauce results. Simmer 20 min. Taste and adjust seasonings. May
be prepared the day before and reheated for serving.

To Serve:
Serve in individual sauce dishes as an accompaniment to simply prepared
entrees like roast chicken or turkey.

VARIATION:
Any one of the following veggies may be substituted for the lima beans:
16 oz rutabaga, peeled and cubed
16 oz fresh green beans, sliced
16 oz potatoes, diced

Helpful Hints:
Leftover sauce can be frozen for future use.

This is quite good!
Typed for you by reggie@netcom.com

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NOTES : Cal 145.9
Fat 0.3 g
Carb 29.4 g
Protein 7.2 g
Sodium 65 mg
Dietary Fiber 6.1 g
CFF 2%

Title: Mock Fish (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 batch

1 lg Potato, cooked, peeled and
-slice 1/4 inch thick
2 tb Flour
Peanut oil for frying
1 sm Onion, sliced
1/2 lb Snow peas
10 Wood ears, soaked to
-soften, tough ends
-removed, cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Here’s one for mock fish, using potatoes to replace the finny
critter, that sounds like a pretty tasty vegetarian dish regardless
of how much the potato resembles a fish. Sprinkle potatoes with flour
and deep-fry until golden. Drain and set aside. Pour off all but 2
tablespoons of the oil, reheat an add onion. Stir-fry for 10 seconds
and add snow peas and wood ears. Stir- fry for another 10 seconds
and add salt, sugar and water. Bring to rapid boil, stirring
constantly, and cook until peas are just tender crisp. Add reserved
fried potato slices, heat through and serve. Wood ears are a type of
mushroom or shelf fungus. When soaked it has a crunchy, gelatinous
texture with little taste. If you can’t find them, I imagine that
you could use the dried mushrooms although they wouldn’t give exactly
the same effect. A closer substitute would be dried jellyfish, but
if you’re somewhere that sells dried jellyfish, I’m sure that they
have wood ears as well.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Chicken Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Chicken — cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley — fresh
1/8 teaspoon pepper
2 eggs — hard-cooked

Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve

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Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg Sodium

Title: EASY BEAN TOSTADA
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 3 servings

—————————SALSA—————————
1 1/2 c Chopped tomatoes (peeling is
-optional)
1/2 c Minced red onion
1/2 c Minced red bell pepper
1/2 c Minced green bell pepper
3 tb Minced cilantro (optional)
1 Garlic clove, minced
3 tb Extra-virgin olive oil
Chili powder and cayenne to
-taste

————————-GUACAMOLE————————-
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano

————————–TOSTADA————————–
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn, cut from cob and
-steamed with 1/4 cup green
-onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans, heated
3 Corn tortillas, heated on a
-dry skillet until soft
Olives, for garnish

1. Prepare salsa by combining the chopped and minced
ingredients. Stir in the olive oil and seasonings.

2. Prepare guacamole by mashing the avocado in a
bowl and mixing in the other ingredients.

3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and
tomato. Add 3/4 cup of the salsa and toss well.

4. Place hot tortillas on 3 large salad plates. Top
with refried beans and equal portions of salad. Top
with guacamole. Drizzle extra salsa over the top and
garnish with olives.

From _The American Vegetarian Cookbook_ by Marilyn
Diamond

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GREEN BEANS AND SQUASH

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Green beans,trimmed
1 Butternut squash
4 tb Butter,unsalted
1 Garlic clove,chopped
1/4 c Currant jelly
1/4 c Basil leaves,chopped
1/4 c Parsley leaves,chopped
3/4 ts Salt
1/4 ts Black pepper
1 tb Lemon juice
1/2 c Walnuts,toasted,chopped

1. Peel and seed Butternut squash, and cut into 2×1/2×1/2″ sticks. Cook
green beans in 2″ boiling water in large skillet or Dutch oven for 6
minutes. Add squash; cook 6-8 minutes or just until tender when pierced
with fork. Drain; rinse with cold running water. (Can be done up to 1 day
ahead and refrigerated.
2. Heat buuter in same pan over medium heat. Add galic; saute 2
minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until
jelly is melted.
3. Add beans and squash; heat through. Remove from heat. Stir in lemon
juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or
warm.

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Title: IMPOSSIBLE GREEN BEAN PIE
Categories: Main dish, Vegetables, Pies
Yield: 6 servings

8 oz Green Beans; Fresh*
4 oz Mushroom: Stems and Pieces*
1/2 c Onion; Chopped
2 Garlic Cloves; Crushed
1 c Cheddar Cheese; Shredded
1 1/2 c Milk
3/4 c Bisquick Baking Mix
3 Eggs
1 ts Salt
1/4 ts Pepper

* 8 Ounces fresh green beans, cut lengthwise into
strips.
* 1 can (4 ounces) mushroom stems and pieces, drained.

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2
inches. Heat beans and 1 inch salted water ( 1/2
teaspoon salt to 1 cup water) to boiling. Cook
uncovered 5 minutes. Cover and cook until tender, 5 to
10 minutes; drain. Mix beans, mushrooms, onion, garlic
and cheese in plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high or 1 minute with
hand beater. Pour into plate.

Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes. Cool 5 minutes.

Makes 6 to 8 servings.

Recipe from The Bisquick “No Time To Cook” Recipe
booklet featuring Impossible Pies.
FOOD AND WINE CLUB
Judy Garnett

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