BASIC LOAF RECIPE FOR LEGUMES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Legumes — cooked
1 c Bread crumbs, wheat germ or
-ground nuts
1 c Liquid–soymilk, tomato
-juice, etc.
Seasonings to taste–garlic,
-onions, etc

Mix all ingredients thoroughly. Bake in loaf pan in
350 degree oven until firm, about 30 minutes.

From DEEANNE’s recipe files

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Blackberry Blackheads^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — at room temperature
1 tablespoon Butter — at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam — with seeds
—–TOOLS—–
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack

sm Spoon
With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all
the sugar has been used.

Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin
layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls
slightly, and using your thumb, press a dime size dent into the middle of each
one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12
minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before moving
them to a wire rack with a spatula. When the cookies are completely cooled, use
a small spoon to fillthe dent in each one with jam.
Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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SPINACH IN PHYLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach, fresh
2 c Onion — minced
2 tb Olive oil
5 Garlic cloves — crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze
out excess water.

Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.

When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.

Fold the phyllo into thirds vertically, making a strip
about 4″ wide.

Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.

Continue folding at a right angle to the end of the
strip.

Repeat with remaining phyllo sheets until all filling
is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.

Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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Title: AVOCADO RELISH
Categories: Relishes, Condiments
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each

/// oo/ From the hearth in Sandee’s Kitchen…

—–

CHEF JOHN HOGAN’S PERSIMMON PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Brandy, Armagnac preferred
1/2 c Raisins
4 tb Butter, melted
1 c Sugar, plus 2 tb
1 c Persimmon puree
1/2 c Chopped pecans
1/2 ts Grated nutmeg
1/4 ts Ground clove
1 t Vanilla extract
1 c All-purpose flour
1 t Baking soda
1 pn Salt
3 Egg whites
1 qt Vanilla ice cream

1. Heat an oven to 300 degrees. In a small dish,
combine brandy and raisins.

2. In a bowl, combine melted butter, 1 cup sugar,
persimmon pure, pecans, nutmeg, clove and vanilla.
Mix, then add flour, baking soda and salt and mix
again. Add the brandy and raisins.

3. Bring water to a boil in a tea kettle. Using a
mixer or hand beater, whip the egg whites to soft
peaks. Continue beating while gradually adding
remaining 2 tablespoons sugar and beat until glossy,
stiff peaks form.

4. Fold this meringue into the persimmon mixture and
pour it into a greased 1-quart souffl mold or six to
eight 4-ounce ramekins. Place the mold in a high-sided
pan, place in the oven and fill the pan half-way with
boiling water. Close the oven and bake for 45 minutes,
or until the center of the pudding is springy to the
touch.

5. Serve from the mold along with scoops of vanilla
ice cream or with whipped cream.

by John Hogan, chef of Park Avenue Cafe, Chicago,
Illinois

Chicago Tribune, December 22, 1996

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White Chocolate Almond-Pecan Pie

Recipe By : Charles E. Wallace
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs — beaten
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter — melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate — melted
1 cup pecan halves
1 cup sliced or slivered almonds
unbaked 9-inch pastry shell

Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake
at 350 for 50-55 minutes.

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NOTES : A winner in the Austin American Statesman 1994 Christmas Cookin’
Contest.

Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey
Subject: grain dish recipes

1/2 cup short grain brown rice (do not substitute)
1/4 cup sweet brown rice (a.k.a. glutinous brown rice)
8 dried chestnuts
2-3 tbs hijiki seaweed
1 7/8 cups water

Soak the chestnuts at least eight hours but preferably over night for a sweeter
flavor. Don’t throw away the soaking water. Organic chestnuts are preferable.

Using a big enough bowl to allow for expansion by up to a factor of five, soak
the hijiki for at least an hour. Longer makes no difference. (Arame can be
substituted, but then use more as it doesn’t expand.) Retain the soaking
water, but leave out any sandy stuff that accumulates at the bottom of the
bowl.

Mix the brown rice and sweet rice, and wash and drain them a few times until
the water clears. (Other kinds of rice shouldn’t be used in this recipe because
the pressure cooking would probably beat them up too much.)

Use the soaking water from the chestnuts and the hijiki, and sufficient
additional water to make 1 7/8 cups. Put it in a pressure cooker with the rice.

Cut the hijiki into pieces of about a centimeter, and layer it on top of the
rice in the pressure cooker.

Arrange the chestnuts symmetrically on top of the hijiki.

Pressure cook for 45 minutes. (See notes on pressure cooking grains.) Wisk it
around a little with a wooden spoon when it’s done. If it sticks to the bottom,
let it sit for a few minutes and it will be easier to take out. The optimum
result is of a chewy, cohesive consistency, but don’t be put off if you think
sticky rice makes you gag: in this dish it’s a virtue.

WINE AND VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2 1/2 c Vegetable stock
2 tb Margarine
1 ea Garlic clove, crushed
1 lg Onion, chopped
2 ea Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.

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Title: CREAMY HORSERADISH DIP #2
Categories: Dips
Yield: 1 servings

1/2 lb Cubed Velveeta cheese
Spread
1/3 c Horseradish
1/4 c Milk

Microwave process cheese spread, sauce and milk in 1
quart bowl on high 4-5 minutes or until process cheese
spread is melted; stirring every 2 minutes. Serve with
hot cooked chicken nuggets. Conventional: Combine
process cheese spread, sauce and milk in sauce pan;
stir over low heat until process cheese spread is
melted. Serve as directed.

—–

Title: Lemon Sauce for Shark
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1/2 c Sour cream
1/4 c Pineapple, crushed, drained
2 T Lemon, peeled diced
2 T Green pepper, finely chop
1 T Onion, chopped
1 T Sugar, light brown
1 1/2 t Lemon rind, grated
1/4 t Mustard, dry
1/4 t Celery salt
1/8 t Cloves, ground

Combine all ingredients. Chill in refrigerator for 2 hours before
serving. Makes 1 cup relish. Great with Buttermilk Fried Shark.
Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81

MMMMM