MINT-CORIANDER CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Bunches fresh coriander
1 md Bunch fresh mint
6 Fresh jalapeno peppers
-OR- to taste
1 sm Onion — chopped
1 Piece fresh ginger (1/2")
— peeled and grated
1 t Lime juice
1/2 ts Sugar
Salt — to taste
1 t Vegetable oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds

This tongue-tingling chutney from India goes well with
party snacks, breads, and rice dishes. The spiciness
can be adjusted to individual palates.

DIRECTIONS: ÿÿÿÿCoarsely chop coriander, mint,
and peppers. Process first eight ingredients in a
blender, adding enough water to make a coarse paste.
Transfer to a nonmetallic container.

Heat oil in a saucepan. Add mustard seeds and let
them splutter. Add cumin seeds and stir until
fragrant. Remove from heat and add to chutney. Mix
well before serving.

The chutney is best when made just before serving, but
leftovers may be refrigerated and used within 24 hours.

Source: Shubha B. Subbarao (Green Bay, Wisconsin)
Published in: The Herbal Companion – January/February
1994

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PICKLED TOMATOES (MOM)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-PICKLE JAR
INGREDIENTS——————
Cherry tomatoes
Water
Dill seeds
Garlic cloves
Black pepper, whole
Grape leaves
—–PICKLING SOLUTION—–
1 qt Vinegar (white)
3 qt Water
1 c Salt
1/2 ts Alum

Let tomatoes stand in cold water a while, then wash
(in cold water). Drain and put in jars. For each pint
jar, put in a teaspoon of dill seeds, 3 or 4 cloves of
garlic and 8 to 10 peppercorns. Tuck a grape leaf
into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water,
the salt and alum. Bring to rolling boil; lower heat
and boil 3 to 4 minutes. Pour into sterilized jars up
to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside
down. Boil water and cool. (Water is sucked up into
jars.)

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TEMPEH SWEETCORN ROAST WITH TAHINI/MUSHROOM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROAST—–
1/3 c Water
1 tb Soy sauce
1/2 c Tempeh
1 sm Onion
1 tb Vegetable oil
1/2 c Corn kernals
1/2 c Whole wheat breadcrumbs
1 tb Soymilk
1 pn Thyme
Sea salt
Freshly ground black pepper
—–SAUCE—–
1 c Mushrooms
2 ts Vegetable oil
2 tb Water
1 tb Tahini
2 ts Soy sauce
—–TO ACCOMPANY ROAST—–
Seasonal vegetables
— (as desired)

Bring the water and soy sauce to the boil in a small
pan, place the tempeh (defrosted if frozen) in it,
lower heat, cover pan and simmer for 10 minutes; turn
the tempeh over and simmer for a further 10 minutes.
Drain.

Chop the onion. Saute in the oil in a saucepan 3-4
minutes until softened. Remove from heat. Mash the
tempeh into the pan, then add the drained corn,
breadcrumbs, milk, thyme and seasoning; mix well. Turn
into an oiled oven dish and bake at 350 degrees F (180
C)/Gas Mark 4 for about half an hour.

To make sauce, chop the mushrooms and saute them in
the oil in a small pan until tender. Stir in the
water, tahini, and soy sauce; bring to the boil,
stirring, then lower heat and simmer for a couple of
minutes. Serve the roast with the sauce poured over
it, accompanied by seasonal vegetables.

* Source: The Single Vegan – by Leah Leneman * Typed
for you by Karen Mintzias

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Matthew Kenney’s Red Lettuce Salad w/Spiced Almonds

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound almonds
1/4 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon paprika
cayenne pepper to taste
pinch ground cloves
1 pound red leaf lettuces
(roamine, radicchio, lolla rosa, etc.)
1 bunch chives — minced
32 green olives, pitted
8 ounces vinaigrette (preferably balsamic)
10 ounces Parmesan, asiago,or manchego — grated
Plus 4 paper thin slices of cheese choice
Freshly ground black pepper

Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until
golden – check and toss every 15 minutes. Remove and let cool to room
temperature.

In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts
are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts;
toss again until nuts are covered evenly. Return to oven at 400 for 5 to 10
minutes. Cool. Reserve 1/2 cup nuts and store remaining nuts for another
use.

In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir in
dressing. Toss with grated cheese. Divide salad among 4 plates. Top each
with a slice of cheese and a sprinkle of pepper

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Title: AVOCADO-PAPAYA SALAD
Categories: Salads
Yield: 6 servings

—————————SALAD—————————
3 Avocados
3 Papayas
3 tb Lemon juice
1 Head lettuce
1/2 c Honey mustard dressing;
– recipe follows
1/2 c Toasted sliced almonds

——————HONEY MUSTARD DRESSING——————
2/3 c Vegetable oil
1/3 c Cider vinegar
1 ts Salt
1/4 ts Pepper
1/4 c Honey
2 tb Dijon-style mustard

Salad: Peel and slice the papayas and avocados. Dip
or sprinkle with lemon juice. Arrange on lettuce-lined
salad plates. Drizzle dressing over and sprinkle with
nuts.

Honey Mustard Dressing: Blend vegetable oil, cider
vinegar, salt, pepper, honey and mustard. Keep in a
closed jar.

Nutrition information per serving: 366 calories, 30
gram fat, 6 mg cholesterol, 100 mg sodium.

Chicago Tribune 12/16/93.

—–

Title: Preparing Soups for Canning
Categories: Soups, Canning
Yield: 1 recipe

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. Cover meat with water and cook until
tender. Cool meat and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil. Drain and combine with meat broth,
tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
with solid mixture. Add remaining liquid, 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 Soups in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
*Caution: Process 100 minutes if soup contains seafoods.
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 Soups in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
* Caution: Process 100 minutes if soup contains seafoods.
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)

—–

SPRITZGEBACK (SPRITZ COOKIES)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — (No Margarine)
2/3 c Confectioners’ Sugar
1 ea Egg — Large
1 ea Egg Yolk — Large
1 t Almond Or Lemon Extract
2 1/4 c Flour — Unbleached, Unsifted
1/4 ts Salt
1/2 ts Baking Powder

Beat butter and sugar until light. Beat in egg, egg
yolk and extract. Sift flour, salt, and baking powder;
gradually add flour mixture to eggs. Chill dough 1/2
hour. Press 1/4 of the dough into a cookie press.
Keep remaining dough chilled. Shape cookies onto a
greased baking sheet. Bake in 400 degrees F. oven for
7 to 10 minutes or until done. Cool on wire racks and
store in airtight tins. Makes 4 to 6 dozen cookies.

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RICE AND SPINACH SOUP (MINESTRINA DI RISO E S

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
2 md Onions
2 md Garlic cloves
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Butter
2 1/2 qt Basic Broth (or canned
-chicken broth)
3/4 c Arborio rice (or long-grain
-rice) (5 oz)
Salt
Freshly-ground black pepper

PREPARATION AND COOKING: Rinse, drain, and stem the
spinach. Bring 4 quarts of water to boil in a large
soup kettle. Add the spinach and blanch until bright
green and tender, about 1 minute. Drain, refresh
under cold running water and coarsely chop. Peel and
coarsely chop the onion. Peel and crush the garlic.
Grate the cheese (1 cup).

Heat oil and butter in a 6-quart soup kettle. Add the
garlic and onion and saute over medium heat until
softened, about 5 minutes. Add the spinach and saute
3 minutes longer. Add the broth and bring to a boil.
Add the rice and simmer until tender, 18 to 20
minutes. Season with salt, if necesary.

SERVING: Ladle soup into warm bowls; sprinkle with
pepper and cheese. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Black Bean Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss Bean-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup onion and red bell pepper — finely diced
2 garlic cloves
1 teaspoon ground cumin
2 cans (15 ounce) black beans — rinsed and drained
4 cups chicken broth
–garnish–
4 ounces shredded or diced smoked ham
sour cream
pickled jalapeno or nacho peppers

Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red
pepper, cover and cook until tender. Add 2 cloves minced garlic and 1
teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans
rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer
and cook for 10 minutes to bring flavors together.

If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces
finely shredded or diced smoked ham, sour cream and pickled jalapeno or
nacho peppers, if you wish.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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SPIRITED BLACK-EYED PEAS

Recipe By : Talk About Good II, 1979, p. 156
Serving Size : 8 Preparation Time :0:00
Categories : Creole/Cajun Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried black-eyed peas — washed
1 can beer
1/2 pound salt pork — cubed
1 small can Snap-E Tom
fresh ground black pepper
salt
1 large onion — chopped
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom,
black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook
over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add
sash or two o Tabasco to taste. Never add water. I’d probably halve
the Worcestershire sauce as I’m not fond of it.

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