Cheddar Tomato Soup

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 whole fresh tomatoes
2 small onions — chopped
1/2 cup diced celery
1 cup chicken stock
1 cup cream
1 teaspoon ground basil
salt
black pepper
8 ounces cheddar cheese — shredded

Combine tomatoes, onions, and celery in food processor and blend until
coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a
boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season
with basil, salt, and pepper. Cook over very low heat for five minutes. Add
cheese and cook, stirring constantly, until cheese melts. Serve at once.

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Chocolate Graham Goodies

Recipe By : Laura
Serving Size : 36 Preparation Time :0:15
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
12 ounces miniature chocolate chips

Preheat oven to 350 degrees.
Cream crisco, sugars, egg, vanilla and milk. Mix in dry ingredients,
stir in chips. Drop by spoonfuls on cookie sheet, bake for 8-10
minutes. Do not over bake. cool 1 minute on sheet before removing.

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NOTES : Can substitute M M baking bits for the chocolate chips

BANDA KOPIR TARKARI (VEGETABLES STIR FRIED WITH SPICES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Tumeric
1/2 lb Potatoes — 225 g. chopped in
-small cubes
1 ea Onion — finely chopped
1 ea Bay leaf
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1/4 ts Chili powder
4 ea Tomatoes — chopped
1 c Cabbage — finely sliced
1/2 c Peas
Oil
-Salt

“In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the markets
where such vegetables are available year round, banda is a popular
standard.” Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.

Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by Troth
Wells posted by Anne MacLellan

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BOSTON BROWN BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Rye meal or Plain flour
1/2 c Corn Meal
1/2 c Coarse whole wheat flour
1 t Baking Soda
1/2 ts Salt
3/8 c Molasses
1 c Sour milk
1/2 c Seedless Raisins

Mix dry ingredients and stir in molasses and sour
milk. (To make sour milk, add 1 T Vinegar to 1 cup
sweet milk). Grease two #2 tin cans and place rings
of waxed paper in bottoms. Divide batter evenly
between the two cans, and cover with aluminum foil.
Place in covered kettle of boiling water, bring water
half way up sides of cans, and boil for two hours.
When ready to serve, unmold by running knife around
inside of can and shaking out onto plate. Cut thinly
and serve with Boston Baked Beans.

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Title: BLACK BOTTOM PIE II
Categories: Pies, Desserts, Chocolate, Microwave
Yield: 8 servings

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 T CrŠme de cocoa
2 T Chocolate sprinkles

1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter
in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling.
6. In a medium-sized, heat-resistant, non-metallic bowl empty
package of pudding mix.
7. Gradually stir in milk until smooth.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir and heat an additional 3 1/2 minutes or until mixture
boils. Stir occasionally.
10. Place wax paper on top of pudding so that a skin does not
form and chill in refrigerator.
11. While pudding is chilling, whip cream.
12. Stir 3 tablespoons crŠme de cocoa into pudding.
13. Fold whipped cream into chilled pudding.
14. Pour into prepared crust and chill 3 to 4 hours or until set.
15. Garnish top with chocolate sprinkles.

—–

Zesty Herbed Mushroom-Tomato Sauce

Recipe By : Betty Crocker: Crockery Cooking p96
Serving Size : 6 Preparation Time :8:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces canned tomatoes — cut up
2 cups fresh mushrooms
6 ounces tomato paste
1/2 cup onion — chopped
2 cloves garlic — minced
2 tablespoons parmesan cheese — grated
2 teaspoons dried oregano — crushed
2 teaspoons brown sugar
1 1/2 teaspoons dried basil — crushed
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper
1 bay leaf
12 ounces spaghetti — cooked and drained
6 tablespoons parmesan cheese — grated

1. Place all ingredients in crockpot and combine.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Disgard bay leaf. Serve over the cooked pasta. Sprinkle with cheese.

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Title: Mock Chicken Loaf Florentine with Chickenless Gravy
Categories: Meatless, Vegetarian
Yield: 8 servings

10 oz Frozen spinach; thawed
2 tb Vegetable oil or water
1 sm Onion; finely chopped
2 tb “chicken-flavored” powder
— (imitation) -OR-…
1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP® granules
1 lb Soft tofu
1 c Gluten flour; -OR-…
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 ts Garlic powder
1 ts Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil

MMMMM———————CHICKENLESS GRAVY————————–
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt; to taste
Unbleached all-purpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook
the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in
the boiling water. Add the TVP® and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP®
mixture, spinach and tofu. Stir in the remaining ingredients and
pour the mixture into a lightly greased 8-1/2 x 4-1/2-inch loaf pan.
Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil.
Make the gravy. In a large suacpan, simmer all the ingredients
except the flour for approximately 5 minutes. Slowly add the flour
(tablespoon by tablespoon), whisking after each addition, until
desired thickness is reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and
turn out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook – by Ingrid Newkirk and PETA Typed for
you by Karen Mintzias

From: Carl Berger Date: 04-21-96

MMMMM

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: POTETBOLLER (NORWEGIAN POTATO BALLS)
Categories: Vegetables, Ethnic, Norwegian
Yield: 4 servings

1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets,
-finely minced
1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add
finely minced anchovy fillets, flour, parsley, salt,
mustard, pepper and mace; mix well. Form into
walnut-sized balls, coat with beaten egg yolk, then
bread crumbs, and deep fry in hot oil (375F) a few at
a time until golden brown.

4 servings

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

KHICHHARI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Yellow split peas
1 tb Ghee
1 ea Onion, chopped
1/2 ts Whole coriander seeds
1/2 ts Whole cumin seeds
1 ea 1/2 inch piece ginger, slice
1 t Turmeric
1/4 ts Cayenne
4 oz Brown rice
1 ea Green chili, chopped
3/4 pt Water
1 ea Juice of half a lemon
2 ea Tomatoes, skinned chopped
Salt

Steep peas in boiling water for 1 hour. Drain rinse well.
In a large pot, heat oil fry onions spices for 4 minutes over a medium
heat.
Add split peas, rice green chili. Mix well. Pour on water lemon
juice. Add tomatoes, stir once cover. Simmer very gently for 40
minutes or until rice is soft. Season serve.

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