Title: CHINESE CHICKEN CASSEROLE
Categories: Poultry, Chinese
Yield: 4 servings

10 1/2 oz Cream Of Mushroom Soup
1/2 c Water
1 c Parboiled Celery, Drained
1 1/2 c Cooked Chicken Meat
5 oz Chinese Noodles *
8 oz Water Chestnuts
2 tb Chopped Onion

* Reserve some of the Chinese noodles for the top.
~——————————————————
~————- ~– Mix all ingredients together and
top with the extra noodles. Bake in a 350øF oven for
45 minutes, or until browned. From: Syd’s Cookbook.

—–

Title: Sizzling Goat Cheese Salad
Categories: Vegetarian, Ovolacto, Salads
Yield: 4 Servings

4 c Torn mixed greens
1/2 c Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 ts Sliced green onions
1/4 c Salad oil
1/4 c Tarragon vinegar
2 tb Water
1 tb Walnut oil or salad oil
1 tb Dijon mustard
1 Egg
1 tb Water
2 tb Cornmeal
1 tb Fine dry bread crumbs
1 tb Sesame seed; toasted
1 tb Grated Parmesan cheese
8 oz Chevre (goat’s cheese)
2 tb Margarine
4 sm Pita rounds; split
-horizontally, cut in wedge,
-and toasted

On a serving platter arrange greens, olives, tomatoes,
and green onions. Cover and chill.
For dressing, in a screw top jar combine salad oil,
vinegar, 2 tablespoons of water, walnut or salad oil,
and mustard. Cover and shake until well combined.
In a small bowl combine egg and 1 tablespoon water.
in a shallow bowl combine cornmeal, bread crumbs,
sesame seed, and Parmesan cheese. Divide chevre into
16 equal portions; shape into balls and flatten into 1
1/4-inch diameter patties. Dip each patty into the
egg mixture; coat with cornmeal. Cover and chill.
At serving time, in a large skillet melt margarine or
butter. Add cheese patties and cook over medium heat
for 3 to 5 minutes or until golden, turning once.
Arrange on top of greens mixture and cheese. Serve
with pita bread wedges.

Per serving: 539 cal; 19g pro, 25g carb, 42g fat

Source: Cooking for Today, Vegetarian Recipes
Better Homes and Gardens
format by Lisa Crawford

—–

Title: EGGPLANT KOTTU (EGGPLANT AND CHICKPEAS (OR MOONG BEANS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split chickpeas or mong dahl 1/2 ts Cumin seed
1 1/2 c Water 3 ea Green chilies (optional)
1 pn Salt 2 tb Vegetable oil
1/8 ts Turmeric 1 ts Mustard seed
4 ea Eggplants, medium 3 ea Bay leaves
2 c Water 3 ea Red chilies (optional)
1 pn Salt 1 tb Lemon juice
1/8 ts Turmeric 1 pn Salt
1 c Coconut, fresh and grated 2 tb Coriander
leaves-fresh/chopd

Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and
1/8 ts turmeric until done. Then mash them well.

Slice the eggplants lengthwise. Boil them in a large saucepan filled with
2 cups water, a pinch of salt and 1/8 ts turmeric. When eggplants are
tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chilies together.

Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay
leaves and red chilies. When mustard seeds stop cracking, add this
mixture to the eggplants. Add lemon juice. Stir a few times. Add salt
to taste and sprinkle with coriander leaves.

—–

Gold Medal Corn Zucchini Casserole

Recipe By : FWD: Foodwine List (listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 12 Preparation Time :0:10
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons butter
1 cup onion — chopped
2 medium zucchini, trimmed, quartered lenghtwise — thinly
sliced
(about 1 lb.)
3 1/2 cups fresh corn kernels or frozen — thawed
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons flour
1 1/2 cups 2% low-fat milk
Crumb Topping
2 tablespoons butter
2 teaspoons garlic — minced
3/4 cup bread crumbs
1 teaspoon oregano
6 ounces Monterey Jack or Italian Fontina — cut into 1/2″
cubes

For casserole: Melt butter in a large skillet over medium heat. Add onion
and cook, stirring often, until soft, but not browned, about 6 minutes. Add
zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and
pepper. Cook about 3 minutes until hot, then stir in flour and cook 2
minutes more. Gradually stir in milk. Bring to a simmer, stirring often and
cook 5 minutes until thickened and creamy. Let cool.

For topping: Melt butter in a large skillet. Add garlic and stir over low
heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring
often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish.
Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or
until hot and bubbly.

– – – – – – – – – – – – – – – – – –

Low-Fat Pesto

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 milliliters Garlic
2 cups Fresh basil; loosely packed — wash, dry
4 Green onions — cut 1″ pieces
2 tablespoons Parmesan — grated
1/8 teaspoon Ground black pepper
1 tablespoon Olive oil
1/3 cup Water

Start food processor, drop garlic into feed tube and process until chopped.
Add basil, onions, Parmesan and pepper. Pulse on and off (about 6 times) until
finely chopped. Pour in oil and water and process until mixed well, scraping
down sides with spatula once or twice.
Makes about 3/4 cup. Use in Vegetarian Pesto Lasagna.

– – – – – – – – – – – – – – – – – –

Title: Selsig Morgannwg (Glamorgan Sausages) Welsh
Categories: Main dish Vegetables
Servings: 6

5 oz Fresh white breadcrumbs 1 x Small onion finely chopped
3 oz Grated cheese 1 x Salt and pepper
1 x Pinch of mustard 2 ea Eggs
1 x Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.

Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer’s day picnic.

British Egg Information Service Leaflet

—————————————————————————–

UNUSUAL LEMON TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–FOR SHORTCRUST
PASTRY——————-
4 oz Flour
2 oz Fat (loz lard 1oz marg)
1 pn Salt
4 tb Water to mix (more may be
-required)
—–FOR FILLING—–
1 lg Cooking apple
1 Lemon
1 Egg
3 oz Sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then
the grated rind and juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4,
350~F (170~C) for 25 – 40 minutes.

( With thanks – this is a recipe that Mrs Jowett
handed out at the Adult Ed.
Cookery Class at Dartford Kent in 1972 – often used
over the years. Hope you
enjoy it too!)

– – – – – – – – – – – – – – – – – –

1 cup dry chick peas, cooked (about 2 1/2 cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks
3/4 cup minced fresh parsley
1 TBS nonfat yogurt (optional, I skip it)
2 TBS unpasteurized cider vinegar
1/4 tsp dried basil (or 1 rounded TBS fresh, minced)

Stir together yogurt, vinegar and basil. Combine with remaining
ingredients, and chill several hours before serving. Goes well with dark
green things, like spinach soup, or broccoli and noodles. Or, stuff into a
pita bread lined with spinach leaves.

Cheap, easy, doubles or triples well, freezes badly, but can be made ahead
and lasts several days in the fridge.

Popcorn:
To get a salt (and I suppose a butter flavor, if you are so inclined)
you can put the popcorn kernels in a jar and add mixed salt water.
Add just enough so that you can coat all the kernels. You can
leave the jar closed for a couple days, or if there is too much moisture,
you can drain out the excess. Then just put the popcorn kernels in your
popper (microwave or hot air) and it will have a salt flavor when popped.

Title: LETTUCE SOUP
Categories: Soups, Vegetarian
Yield: 6 servings

2 T Onion; minced
1 T Butter
1 T Flour
1/2 ts Salt
1/4 ts Nutmeg
1 ds Pepper
4 Chicken bouillon cubes
3 1/2 c ;Water, boiling
1 md Lettuce; shredded
1 Egg yolk; slightly beaten
1/2 c Whipping cream

Saute onion in butter until gently golden. Stir in flour, salt, nutmeg
and pepper. Dissolve bouillon cubes in boiling water; add to onion
mixture slowly. Cook over medium heat. Stir until thickened. Add
lettuce. Cover and let cook 3 minutes.

Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream
mixture. Pour mixture into soup, stirring constantly. Cook over low
heat, stirring, until soup comes to a boil. Remove from heat. Serve at
once.

From Bon Appetit’s “Too Busy To Cook”, 1981
per Michelle Bass
Fidonet COOKING echo
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