SEASONED TEMPEH IN A COLD VEGETARIAN GELATIN.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Grated tempeh
2 tb Tamari
1 t Paprika
1/4 ts Cayenne Pepper
Vegetarian Gelatin
– to make 3 liquid cups
1 Green Pepper
1 Red Pepper
1 Kosher Dill Pickle
4 -to
6 Cubes of vegetarian bouillon
– (optional)
Black Pepper — to taste
– (optional)

Mix tamari with paprika and cayenne pepper in a bowl
and then stir in grated tempeh. Spread on large plate
and microwave for 5-10 min. (Or bake or broil until
firmer and browner).

Chop fine the peppers and pickle and mix with browned
tempeh. Bring 3 cups of vegetarian gelatin (with or
without bouillon) to boil, pour over the
pepper/pickle/tempeh mix and then pour into flat dish
to 1/2 inch height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and
Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat
eating Bavarian turned vegan tempeh maker; comments
and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little
tempeh cookbook which was easily overlooked: The
Tempeh Cookbook; The Book Publishing Company; P.O. Box
99, Summertown TN 33483

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Kompot W Spirytusie

Recipe By : Original recipe passed down through the generations and tran
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
750 ml water
500 g mixed dried fruit (pears, figs, apricots,
150 g pitted prunes
75 g raisins
200 g pitted sweet cherries
2 apples — peeled and sliced
50 g cranberries
200 g sugar
1 lemon — sliced
6 whole cloves
2 cinnamon sticks
1 orange
100 g grapes, pomegranate seeds, or pitted plums
200 ml brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large enough
to hold all the ingredients. Bring to a boil, cover and then simmer for about
20
inutes (or until the fruit is plump and tender).

2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices.
Cover and simmer for about 5 minutes.

3. Grate orange peel and set aside. Peel and section the orange (removing the
skin and white membrane). Add to fruits in kettle.

4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat.
Stir in the orange peel, cover and let stand 15 minutes.

Author’s Notes:
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Difficulty : easy.
Precision : No need to measure.

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Title: Pumpkin Dump Cake
Categories: Cakes
Yield: 3 servings

4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot*
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine

Mix first 8 ingredients together. Pour into a 13×9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top. Randy Rigg

*Milnot is a brand name for evaporated milk (unsweetened)
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Title: Steak Kew (Canton)
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Flank, skirt steak or other
-tender beef, cut in 1-inch
-squares
1 Onion, cut in 1-inch chunks
1 1/2 tb Hoisin sauce
1/2 ts Oriental sesame oil
1 tb Soy sauce
1/4 ts Pepper
1 ts Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,
-minced
1/2 lb Snow peas, or
1 lb Chinese or regular
-broccoli, or fresh
-asparagus tips, or
1 lb Firm ripe tomatoes, cut in
-wedges
3 tb Peanut oil

Here’s a nice, non-weird, Chinese recipe for Steak Kew with
variations for hoisin sauce, oyster sauce and hot bean paste. Combine
beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir-fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.

Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges

Variation with oyster sauce: Omit hoisin sauce and sesame oil and
add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons
hot been paste.

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

Posted by Stephen Ceideberg; April 19 1991.

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Title: Cruelty-Free Pate
Categories: Pate
Yield: 6 servings

1 md Onion, chopped
1 tb Margarine or water
2 lb Fresh mushrooms, finely
-chopped
4 Garlic cloves, minced
2 tb Chopped fresh parsley
1 1/3 c Bread crumbs
2 tb Lemon juice
Salt
Pepper

In a large saucepan, heat the margarine or water and cook the onion
for 10 minutes.

Add the mushrooms and cook for another 20-30 minutes, or until all the
liquid has evaporated. Remove the mixture from the heat and add the
remaining ingredients. Spoon into a serving dish and serve
immediately.

Preparation time, 20 minutes.

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Chrismas Tree Cookies

Recipe By: Grace Nelson from S’port Times
Serving Size: 1
Preparation Time: 1:00
Categories: Cookies Christmas Favorites

Amount Measure Ingredient Preparation Method
1 stick margarine or butter
1/2 cup shortening (butter flavored)
2 cups sugar
2 whole eggs
2 teaspoons vanilla
4 cups self- rising flour

Cream together butter/margarine and sugar. Add eggs and vanilla and mix.
Add flour aand form 2-3 inch balls; flatten with hands and place 6 to a
cookie sheet. Bake at 375* about 15 minutes. Frost with icing made from 1
lb. confectioner’s sugar, and 4 T. of meringue powder (from Wal-Mart or cake
decorating dept. and icing paste from same source). Make holes with ice-pick
and open while still warm or hot from oven.
—–
Notes: I found this and made it for Ford and John for Xmas ’93 and frosted
them and they were so good. Gracie saved it!

Serving Ideas: These are tough enough to be made into ornaments.

Title: RADISHES IN CREAM
Categories: Harned 1994, Salads, Side dish, Vegetables
Yield: 4 servings

1 bn Radishes; thinly sliced
Lettuce leaves

————————-DRESSING————————-
1/4 c Thinly sliced scallions
1/4 c “Lite” sour cream
1/4 c Fresh plain yogurt
1 pn Salt
1/4 ts Fresh ground pepper
1/2 ts Prepared horseradish
1 tb Chopped parsley

————————–GARNISH————————–
1 tb Chives; minced

Combine radishes with dressing and mix together well.
Serve on lettuce leaf “cups.”

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 41.

—–

Quick Bacon-Spinach Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen Chopped Spinach — *
1/2 c Crisp Bacon — Crumbled, **
2 1/4 ts Fresh Dill — Chopped, OR
1/2 ts Garlic Powder
1/2 c Imitation Bacon Bits — OR
1 c Mayonnaise
3/4 ts Dried Dill — Crushed
1/8 ts Cayenne Pepper

* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Squeeze as much water as possible from the spinach. Mix the bacon and
spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears

– – – – – – – – – – – – – – – – – –

Per serving: 281 Calories; 29g Fat (91% calories from fat); 2g Protein; 4g
Carbohydrate; 22mg Cholesterol; 247mg Sodium

Title: Pureed Peas
Categories: Baby food
Servings: 2

1 c Fresh peas
1 ts Sweet butter

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Formula, breast milk, or cooking water (about 8 teaspoons)

Boil or steam peas for 7 to 12 minutes or until tender. Drain and puree in
your food processor or blender with some of the steam water or formula or
breast milk until very smooth. Remove from the blender and mash with
butter. Refrigerate or freeze leftovers in ice cube trays.

Makes 2-8 servings

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Title: New Zealand Brown Rice Salad
Categories: Salads, Kiwifruit
Yield: 6 servings

1 c Brown rice
2 Kiwifruit
1 New Granny Smith or Braeburn
-apple
1/2 c Thinly sliced celery
1/2 c Red pepper strips
1/4 c Toasted walnut pieces
1/4 c Thinly sliced green onions
2 T Chopped parsley
3 T Sherry vinegar
1 T Olive oil

From the New Zealand Kiwifruit Marketing Board.

Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4″ thick slices. Cut slices in half to
form semi circles. Core and dice apple into 1/2″ cubes. Toss together
rice, kiwifruit, apple, celery, red pepper strips, walnuts, green
onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2
hours, to allow flavors to blend, before serving. Makes 6 servings.

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