CHICK PEA LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chick peas
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
2 ea Celery stalks, chopped
2 ea Carrots, finely chopped
1/4 c Tamari
1 t Cumin powder
1 ea Salt to taste
1/4 ts Turmeric
3 tb Tahini

Place soaked chick peas in a pot cook for 50 minutes
to 1 hour, till soft. Drain, save the stock mash
well.

Heat ol in large skillet saute garlic onions for 5
minutes. Add celery, carrot, tamari, 2 tsp parsley,
cumin, salt turmeric. Saute till vegetables are
tender. Add to the mashed chick peas mix well. Add
the tahini mix well.

Place in a large baking pan or two small loaf pans
bake at 375F for 45 minutes.

Serve with a salad /or vegetables on the side.

“The Cookbook For People Who Love Animals”

– – – – – – – – – – – – – – – – – –

LOW-CALORIE EGGNOG

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beverages Low-Cal
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 1/2 Eggs, separated
15 c Skim milk
3 3/4 ts Vanilla extract
22 1/2 ts Equal sweetener (3 pkg)
1 7/8 ts Brandy or rum flavoring
Ground nutmeg

Combine the egg yolks and milk in a saucepan. Cook over medium heat until
the mixture coats a metal spoon. Cool.

Beat the egg whites until soft peaks form. Add to the egg custard mixture
with the vanilla, sweetener, and flavoring. Mix lightly. Cover and chill.
Pour into serving cups and sprinkle with nutmeg.

1/2 cup serving – 70 calories, 1/2 med-fat meat Exchange + 1/2 Milk exch. 6
grams carbohydrate, 6 grams protein, 3 grams fat, 80 mg sodium, 207 mg
potassium, 74 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
but not tested by Elizabeth Rodier Nov 93

– – – – – – – – – – – – – – – – – –

D-zerta Final Mix

Recipe By : Bobb1744@aol.com
Serving Size : 1 Preparation Time :0:10
Categories : Desserts Healthwise
Frosting/Filling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1 teaspoon vanilla
128 tablespoons d-zerta whipped topping mix
OR TWO ENVELOPES……

1. Combine in a deep narrow-bottom bowl, all ingredients.

2. Whip with rotary beater or electric mixer at high speed, 2 to 3 minutes,
or until topping is thick and fluffy. Makes 4 cups with 2 envelopes.

Store prepared whipping topping, covered, in a refrigerator. Before serving,
beat until fluffy, adding 1 tablespoon water, if desired.

Recipe from the side of a box of “d-zerta” whipping mix.

– – – – – – – – – – – – – – – – – –

CREAMY TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potatoes — peeled
— diced and cooked
1 tb EDEN Olive Oil
1/4 c Onion, diced
1/3 c Celery, diced
1 c Mushrooms, diced
1 c Water
2 c EDEN CrUShed Tomatoes
2 tb EDEN Shoyu Soy Sauce
1 tb EDEN Barley malt
1 c EDENSOY, Original
2 tb Dried basil
Salt and pepper to taste

Puree potatoes in 1 cup of cooking liquid, vegetable stock or water.
Set aside. Heat oil and saute onions, celery and mushrooms until onions
are transparent. Add water and simmer until onions are tender. Add
pureed potatoes, crushed tomatoes, shoyu, barley malt, EDENSOY, basil,
salt and pepper. Simmer for 10 minutes. Do not boil. Turn off heat and
allow to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Steamed Raspberry Pudding

Recipe By : uf409@freenet.victoria.bc.ca (Norma Lois Crabbe)
Serving Size : 6 Preparation Time :1:30
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour — presifted
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 tablespoons butter
1 egg
2/3 cup milk
2 cups raspberries — fresh

1. Grease well and flour 2 quart mold with tight cover.

2. Onto piece of waxed paper, sift together flour, soda, baking powder and
salt.

3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture;
beat until smooth. Stir in berries. Pour into mold. Cover.

4. Place mold in large saucepan; add boiling water to saucepan to come half
way up side of mold. Cover saucepan; steam for 1 hour.

– – – – – – – – – – – – – – – – – –

NOTES : Entered by Gayle Albert (StampMad@AOL.COM)

Potato Soup with Worst and Garden Herbs

Recipe By : AllerHande
Serving Size : 1 Preparation Time :0:35
Categories : Starters* Soups and stews*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 grams potatoes
1/2 liter water
1 beef bouillon tablet — (or less) *
1 deciliter sparkling white wine
freshly ground pepper — to taste
50 grams gekookte worst **
4 takjes parsley, finely chopped — about 1/4 cup
4 takjes selderij***, finely chopped — about 1/4 cup

* A Dutch bouillon tablet is good for 1/2 liter (about 2 cups) water;
an American cube is good for 1 cup water.

** “Gekookte worst” is a worst, 2-3″ in diameter. When we get a
craving for a bologna sandwich, this is what we use. It doesn’t
really look like bologna – it’s smaller around and a bit coarser
in texture, but the taste is similar. I think you could substitute
some good-quality bologna.

*** Can’t think of the English word for “selderij”. It looks like
flat parsley; tastes a bit of celery. Just use more parsley if you
can’t find anything similar.

Peel, wash, then dice the potatoes.
Put the pots in a pan with the water, bouillon tablet, and wine.
Bring to a boil; put a lid on, turn down the heat, and simmer for 20 min,
till the pots are done.
Let cool for a bit.
Puree the pots and cooking liquid; return to pan.
[This is a good point to put it in the frig, if you’re making ahead.]
[I thought it was a bit gelatinous, as potato soups are wont to be, at this
point, so I added another cup of water (that I whizzed in the blender to
clean it out.]

Remove the skin from the worst.
Cut the worst into “matchsticks” up to 2″ long.
Finely chop the parsley and selderij.

Warm the soup broth.
Stir in the worst and herbs and heat till warmed through.

Serves 2 as main course, or 4-6 as starter.

– – – – – – – – – – – – – – – – – –

WHITE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
4 Egg whites
1 t Almond flavoring
2 c Cake flour
3 ts Baking powder
1/4 ts Salt
1/2 c Milk
OR
1/4 c Evaporated milk diluted
-with
1/4 c Water

Cream sugar and shortening. Sift flour, measure, and
sift with baking powder and salt. Add alternately
with milk to creamed sugar and shortening. Beat
thoroughly. Add flavoring. Carefully fold in stiffly
beaten egg whites. Pour into well-oiled layer cake
pans. Bake in moderate oven (375 F) about 20 minutes.
The Household Searchlight

– – – – – – – – – – – – – – – – – –

ROBB’S SPECIAL CHERRY PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
2 2/3 c Pastry flour
1 t Salt
1 1/4 c Vegetable shortening
Ice water – 8 to 12 tbs
—–FILLING—–
2 (1 lb.) cans pitted tart red
– cherries (water pack)
1/3 c Liquid from cherries
3 tb Quick-cooking tapioca
1/4 ts Salt
1/4 ts Almond extract
1 t Lemon juice
1/2 ts Red food coloring
1 1/4 c Sugar
1/8 ts Ground cinnamon
1/8 ts Ground cloves
2 tb Butter or margarine

(DIRECTIONS FOR PASTRY)
Combine flour and salt in large mixing bowl. Cut shortening into
flour mixture, using pastry blender, until mixture resembles coarse
crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water
over mixture and toss mixture with two forks. Sprinkle another 4
tablespoons ice water over mixture and toss mixture again. If
mixture can be pressed together to form a solid mass do not add
additional water. If mixture is still crumbly, add additional ice
water 1 tablespoon at a time, tossing mixture with forks, until a
mass can be formed. Divide mixture and form 2 balls of dough, one
slightly larger than the other. Press the larger ball of dough into
a disk and roll between sheets of waxed paper until 1/8-inch thick.
Line deep 9-inch pyrex pie plate with pastry and trim edges to
3/4-inch beyond edge of plate. Set aside. Press remaining ball of
dough into a disk and roll between sheets of waxed paper until
1/8-inch thick. Set aside.
(DIRECTIONS FOR FILLING)
Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard
remaining liquid. Add tapioca, salt, almond extract, lemon juice and
food coloring, then cherries. Combine 1 cup sugar, cinnamon and
cloves. Pour sugar mixture over cherries. Mix and let stand at least
15 minutes. Fill pastry with cherry mixture. Dot with butter.
Sprinkle with remaining sugar. Moisten rim with water. Fit top
pastry over filling. Turn top edge over bottom edge and press firmly
together, creating fluted edge. Cut vents in top to allow steam to
escape and juices to bubble. Bake at 425 degrees for 15 minutes.
Reduce temperature to 375 degrees and continue baking for 35-45
minutes, or until filling is bubbling and crust is golden brown. If
edge of crust appears to be browning too quickly, cover lightly with
aluminum foil. Cool pie thoroughly on wire rack.
Note: The spice flavor is quite subtle, but very effective when
combined with the lemon juice and almond extract. Try these
modest amounts first (I prefer them), or increase them to suit

– – – – – – – – – – – – – – – – – –

Date: 17 Nov 93 16:03:41 CST
From: “Anne Bolter”
Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Creole-Style Oven Pot Roast

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Meats

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

4 lb Bottom round beef roast

1 Garlic clove,small,slivered

Seasoned flour

2 tb Vegetable oil

1 Onion,medium,sliced

1 Bell pepper,large,diced

1/2 Rib celery,cut in 2"-pieces

10 Carrots,cut in half

2 Tomatoes,large,peeled/choppd

1 tb Parsley,chopped

2 Bay leaves,small

1 c Water

1 ts Salt

Pepper,freshly ground

8 Potatoes,peeled

1. Wipe roast; insert garlic slivers into roast and coat all sides well

with seasoned flour.

2. Place meat in large roasting pan with vegetable oil and onion; roast

uncovered in preheated 500’F. oven 30 minutes, until browned on all sides.

3. Remove from oven; reduce temperature to 300’F.

4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay

leaves and water; season with salt and pepper.

5. Cover pan, return to oven and roast 1 1/2 hours.

6. Add potatoes; roast 1 hour longer.

7. Remove lid (to brown vegetables and reduce stock); roast about 30

minutes longer.

8. Correct seasonings; transfer roast and vegetables to heated platter.

9. Heat stock over direct heat to brown and thicken gravy.

10. Spoon gravy over sliced meat and vegetables.

– – – – – – – – – – – – – – – – – –