Title: ALMOND BUTTER COOKIES
Categories: Cookies, Vegetables
Yield: 30 servings

1/4 c Canola oil
1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a
nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly
browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.
Eat.
Variation: try with other nut butters.

—–

EASY FUDGE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Margarine
3 1/2 c Confectioners’ sugar
1/2 c Sifted cocoa powder
1 t Vanilla extract
1/4 c Soy milk
1 c Chopped nuts (optional)

Lightly grease a 5 x 9-inch loaf pan using a little of
the margarine.

Place the remaining margarine, sugar, cocoa, vanilla
and soy milk in a heatproof mixing bowl or the upper
part of a double boiler.

Place the bowl or boiler over simmering water and stir
until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill
thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Preparation Time: 15 minutes Chilling Time:
1 hour

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

– – – – – – – – – – – – – – – – – –

Warm Upside-Down Cheesecakes With Blueberry Sauce

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
3/4 cups cream cheese — softened
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 large egg
1 cup blueberries — picked over
1/3 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon
— water
fresh lemon juice to taste

Preheat oven to 350 degrees and set rack to middle position.

In a small saucepan melt the butter over moderately high heat, stir in
the crumbs, and divide the mixture among four paper lined 1/2 cup
muffin tins, patting the mixture to form a crust. Bake

the crusts for 5 minutes and let them cool on a rack for 5 minutes.

In a bowl with an electric mixture beat together the cream cheese, 1/4
cup of the sugar, vanilla, almond extract and a pinch of salt until
the mixture is combined well, beat in the egg, beating until the
batter is combined well, and divide the batter among the tins. (The
batter will fill the tins.) Bake cakes for 20 minutes, or until they
are set, and let them cool on a rack for 10 minutes.

While cheesecakes are baking, in a small heavy saucepan combine
blueberries with the remaining sugar, and water, bring the mixture to
a boil and simmer it, stirring occasionally for 3 minutes. Stir in the
cornstarch mixture add it to the blueberries with the lemon juice, and
simmer the mixture, stirring for 2 minutes.

Discard the paper liners, invert the cheesecakes onto plates, and
spoon the sauce around them.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST
Categories: Pies, Desserts, Apples
Yield: 7 servings

Los Angeles Times

MMMMM————————–FILLING——————————-
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port wine
2 tb Butter/Margarine
1 Lemon peel; grated
8 md Cooking apples; peeled and
-sliced (abt 7 – 8 cups)

MMMMM——————–CHEDDAR CHEESE CRUST————————-
2 c Flour; sifted
1 ts Salt
2/3 c Shortening
3/4 c Sharp cheddar cheese;
-shredded
5 1/2 tb Water

For the filling, combine sugar and cornstarch in lg saucepan. Stir in
apple juice, port, butter and lemon peel. Cook over medium heat until
mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with
pastry blender until mixture resembles coarse meal. Stir in cheese.
Add water gradually and mix lightly with fork to form dough. Divide
pastry in halves and roll out one half to fit 9-in. pie pan. Roll
second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling
into pastry-lined pan. Weave pastry strips across filling to make
lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve
warm.

MMMMM

SOY “SAUERBRATEN”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® chunks
1 tb Ketchup
1 c Hot water
1/2 c Cider vinegar
1/2 c Water
1 tb Honey
1 Bay leaf
1/2 ts Whole cloves
1 tb Cornstarch
2 tb Soy sauce
1/2 c Soy sour cream
2 tb Oil

Combine TVP® chunks, ketchup water. Soak for 5
minutes. Add an additional cup of water simmer on
top of the stove for 20 minutes, till tender.

Combine vinegar, 1/2 c water, honey, bay leaf cloves
in a pan. Bring to a boil then add TVP®. Remove
from heat let marinate overnight in the
refrigerator. Remove TVP® chunks set aside. Drain
marinade, remove cloves. Add cornstarch, soy sauce
sour cream to the marinade.

Heat oil in a skillet. Add TVP® chunks cook till
heated through. Stir in marinade cook for a few
minutes more.

Serve over noodles.

VT February 1992

Posted by Mark Satterly

– – – – – – – – – – – – – – – – – –

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

Shrimp Scampi Pasta PENNY FOGELSON (RGJN26B)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cup Defated chicken broth
1/2 pound Angel-hair pasta
2 tablespoon Chopped garlic
1 pound Peeled and deveined shrimp
4 tablespoon Chopped shallots
Pepper to taste
4 tablespoon Chopped parsley

1.Bring a large pot of water to a boil for the pasta. 2.Combine broth, garlic
and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes. 3.Add pasta to boiling water; cool
according to directions. 4.Add shrimp to broth, stir well and cook for 2 1/2 to
3 1/2 minutes, or until shrimp are cooked through. Add remaining shallots. 5.
Drain pasta; divide evenly abomg large shallow plates. Arrange shrimp over
pasta and spoon “broth sauce” over shrimp. Sprinkle with pepper, garnish with
remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an
entree.

– – – – – – – – – – – – – – – – – –

Title: MARISCADA – BRAZILIAN FISH STEW
Categories: Fish, Brazilian
Yield: 10 servings

12 Clams
1 lb Mussels
2 tb Pure olive oil
1 Large onion, diced
2 Large ripe tomatoes, peeled,
Seeded, coarsely chopped
2 Cloves garlic, minced
1 Sprig fresh cilantro, minced
Salt black pepper to taste
Cayenne pepper to taste
Pinch of saffron threads
4 lb Fresh codfish fillets, cut
-into serving-size pieces
1 lb Jb shrimp, peeled, deveined
1/2 lb Fresh crabmeat, picked over
-for cartilage

Clean the clams by scrubbing them thoroughly with a wire brush,
removing any beard or barnacles. Then place them in a large pot
with 1 gallon of water or enough to cover, and 1/3 cup salt. Allow
the clams to remain for 20 minutes during which time they will
expel the sand inside. Continue this process, changing the water at
least two more times. The mussels are cleaned in a similar manner,
but you must leave them in the water for at least 2 hours. Throw
away any clams or mussels that float or are not tightly closed.
Heat the olive oil in the bottom of a large, heavy saucepan over
medium heat. Add the onion, tomatoes, garlic, coriander, salt,
peppers, and saffron and cook, stirring, until the onions have
softened, but are not brown. Add the fish and shellfish to the onion
mixture. Cover with water and bring to a boil. Reduce the heat to
low and simmer for 10 minutes, or until the shellfish open. Discard
any clams or mussels that do not open. Serve hot.

—–

Next Day Rice And Broccoli Soup (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple — peeled and finely
— diced
1 cup or more cooked broccoli — finely chopped
2 cups broth or water
1/4 cup cooked rice — (up to 1/2)
salt and pepper

Heat butter in a small saucepan. Add onion or shallots, and apple, cover
and cook over low heat for 5 minutes or until tender. Add cooked broccoli,
rice and broth, cover and simmer 5 minutes to reheat. Season to taste with
salt and pepper. Serve as is, or better yet, puree in blender. If thick,
thin with water; adjust seasoning.

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

– – – – – – – – – – – – – – – – – –

Title: Turkey and Rocket Salad with Macadamias
Categories: Australian, Salads, Ceideburg 2
Yield: 4 servings

Text Only

Here are some more recipes from the Sydney Morning Herald, courtesy
of Mark Herron. What to do with leftovers is the subject of the next
three posts.

Turkey meat, which tends to be dry, benefits particularly from this
macadamia dressing, but any roast poultry meat you have left over can
be used instead. Another soft lettuce can stand in for the rocket
(arugula) if you simply can’t obtain the latter, but it won’t provide
the delicate, savoury flavour. Macadamia oil can now be obtained in
some supermarkets.

Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse
stem ends 1 small, soft lettuce

Arrange the leaves on four plates.

Heat 250 g macadamia nuts in an ungreased container in the oven until
they smell appetizing, then set half aside and tip the other half
into the bowl of a food processor. Add: 2 garlic cloves, roughly
chopped. With salt and pepper process to a paste. With the food
processor.running, slowly add 100 ml macadamia oil, then 50 ml white
wine vinegar.

Slice or shred enough turkey for four people and gently loss it in the
macadamia salad.

Arrange the dressed turkey on the prepared plates, drizzle left-over
dressing over the salad leaves, Sprinkle with reserved macadamia nuts,
roughly chopped, and finely chopped chives. Serve.

Makes 4 servings.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
12/22/92.

Posted by Stephen Ceideberg; February 16 1993.

MMMMM

Title: Papaya and Crabmeat Supreme ~
Categories: Salads
Yield: 4 servings

6 1/2 oz Can, Crab Meat, flaked
1/2 c Thinly Sliced Celery
1 Lime
1/2 c Toasted Slivered Almonds
2 Papayas, halved and peeled

Mix crabmeat and celery. Chill. Slice lime in half
and add juice from one of the halves to the crabmeat
celery. Add slivered almonds. Pile in papayas and
garnish with wedges of lime, cut from the remaining
1/2 lime.

—–