Title: BEAN AND TVP® BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 10 servings

10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP® granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped

Drain, rinse and cook the beans until tender (70-90
minutes) in 3 cups of water with the bay leaf and
garlic.

Drain the beans, but reserve the liquid in case it is
needed later to thin the filling mixture.

Combine the TVP®, hot water, hot bean liquid, chili
powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized
skilled until softened.

Add the seasoned TVP® and cook a few minutes more.
Stir in the cooked beans, then transfer mixture to a
food processor or blender and mash to a fairly smooth
textured filling, adding a little of the bean liquid
if mixture is too thick. Taste and add a little hot
sauce if desired. If done in a blender, you may need
to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few
drops of water dance on the surface. Dry fry each
tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep
them warm in a thick towel. When all are heated, place
about 1/3 cup of filling down one side of a tortilla
and roll up. You may wish to enclose or serve with
side dishes of shredded lettuce, grated soy cheese,
salsa sauce or sliced avocados.

Burritos may be made ahead, kept wrapped, and baked
before serving. Unwrap, place on cookie sheet, bursh
tops lightly with oil if desired and bake at 350
degrees about 20 minutes.

Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat

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

Breakfast Sausage

Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional

The secret to good sausage is to keep everything cold, including the meat
grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really hot,
add some red pepper.

Title: CHOCOLATE SNACK BAR
Categories: Ww, Desserts, Chocolate
Yield: 1 servings

1 pk Alba, chocolate
3/4 oz Oats or Grape-Nuts
2 tb Raisins
1 tb Peanut butter
2 tb Warm water

Combine all ingredients and form into a bar. Place in
freezer until firm. 1M, 1B, 1P, 1Fr, 1Fa

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Hot Bacon Dressing Flaming Salad

Recipe By : Kirby jkirby@ub.d.umn.edu
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 ml tarragon vinegar
2/3 l bacon grease
225 ml lemon juice
450 g sugar
225 ml white wine
50 g corn starch
50 g pesto
1/3 kg chopped crisp bacon

1. Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce=
pot and bring to a strong boil.

2. Dissolve the corn starch in the wine, then add to the boiling mixture.

3. Throw in the bacon pieces and the pesto AFTER the dressing has cooled=
completely. Chilled this should last a number of weeks.

Author’s Notes:
This is off the top of my head so…

At the Italian restaurant where I learned this recipe we didn’t put the=
bacon or pesto in until the time of preperation. Heat an amount of the=
dressing in a pan. Pour 151 rum on the spinach leaves and light. Extinguish=
the flames with the warmed dressing.

Difficulty : easy.
Precision : measure ingredients.

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Cool Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cucumbers — thinly sliced
1/2 teaspoon Salt
1 teaspoon Fresh ginger — finely chopped
—–RICE VINEGAR DRESSING—–
3/4 cup Sweet cooking rice wine
1 cup Japanese rice vinegar
1 teaspoon Salt

Combine dressing ingredients and bring to a boil. Set aside and cool
thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin.
Add salt to cucumbers and let stand for about 15 minutes. Press excess ‘
liquid from cucmbers, add the ginger and the dressing, and chill thoroughly
before serving.

– – – – – – – – – – – – – – – – – –

Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 24 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups All-Purpose Flour
1 Cup (2 Sticks) Unsalted Butter, — cut into bits
1/2 Cup Sour Cream
1/2 Cup Almonds — finely chopped
1/2 Cup Sugar
1 1/2 Tablespoons Ground Cinnamon

In a food processor, combine the flour and butter. Pulse 2 or 3 times until
the mixture resembles very coarse cornmeal. Add the sour cream and pulse
brefly until the dough just begins to come together. Do not over mix. Form
into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or
parchment. In a medium bowl, combine the almonds, sugar, and cinnamon.
Sprinkle the almond-sugar mixture over a work surface, place the disk of
dough on top, and roll out into a 9-by-12-inch rectangle approximately
1/8-inch thick, encrusting the underside of the dough with the almond-sugar
mixture. Trim the edges and cut into even strips, 9 inches long by 1/2- inch
wide.

Gently pick up the ends of the strips and twist 2 or 3 times to form a
corkscrew shape and place on the baking sheet. Bake the twists for
approximately 15 minutes or until they’re brown and crisp. Remove to a rack
and allow to cool. The twists should be stored in an airtight container even
for a few hours and are best eaten the same day they are baked.

Yield: approximately 24 twists

– – – – – – – – – – – – – – – – – –

GERMAN PEPPER COOKIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cookies
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Granulated sugar
1 c All-purpose flour
pn Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/4 ts Mixed Spice
1 tb Cornstarch
1/2 ts Baking powder
1 Finely grated lemon peel
2 tb Chopped mixed candied peel
Powdered sugar (opt)

Whisk egg and granulated sugar until light and fluffy.

Sift flour, salt, cinnamon, white pepper, Mixed Spice,
cornstarch and baking powder into egg mixture. Add
lemon peel and candied peel and stir well. Chill 1
hour.

Preheat oven to 350’F. (175’C.). Lightly grease
several baking sheets. Form mixture into 16 small
balls and place well apart on baking sheets. Bake in
preheated oven 20 minutes or until well risen and
lightly golden. Cool on a wire rack. Sprinkle with
powdered sugar, if desired. Store several days before
serving to allow time for flavors to mellow.

– – – – – – – – – – – – – – – – – –

1 1/2 C chopped onion
2 cloves garlic, minced
1/2 C veggie stock
1 1/2 C sliced mushrooms
2 egg whites or 1 egg worth of egg replacer
(I think I used 2 eggs worth of egg replacer and it
seemed too stiff; I ended up adding more stock)
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C breadcrumbs
1 bag of spinach (that’s about a lb, right?)
1/2 lb. cauliflower
1/2 lb. carrots

Cook onions and garlic in stock until tender. Add mushrooms and cook
2-3 more minutes or until most of the liquid has evaporated. Cool.
Place in blender with spices and egg stuff and blend.

Wash the spinach, and cook for 2-3 minutes in the pan that cooked the
onions. Steam the cauliflower and carrots; mash them seperately.

Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them seperate. (I also add some salt
here; the cauliflower and carrots seem to need it.)

Put the 3 mixtures in the loaf pan (s) in whatever order you want to
see the colored layers. Bake at 350 for 30-40 minutes, until it’s
firm. Serve hot or cold.

Notes:
It’s vegetarian or vegan pate, depending on how you make it. It’s adapted
from the Spinach Torte recipe in the “No Salt No Sugar No Fat Cookbook”.

Yield: 2 little loaves (individual loaf pans, I think they’re 3×5?).
Double the recipe to make one regular loaf, and bake it for closer to
an hour.

Tofu and Sauteed Vegetables

Recipe By : Ian Campbell (Exec. Chef)
Serving Size : 12 Preparation Time :0:00
Categories : A la Minute Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kilograms Tofu
5 grams Garlic — Crushed
8 grams Black Bean Paste
400 grams Daikon — Julienne
400 grams Yellow Peppers — Julienne
400 grams Red Peppers — Julienne
400 grams Green Peppers — Julienne
400 grams Zucchini — Julienne
720 Millilitres Chicken Stock — Warmed
40 grams Sesame Oil
120 grams Green Onion — Chopped

1) Cut tofu into bite sized pieces (5 x 25 x 25 mm makes a nice
presentation), it can also be cubed if serving in a large dish.
In any
case dip tofu in flour.

2) Heat saute pan with oil. Saute tofu on all sides until
golden brown.
Remove from pan, and place on serving dish.

3) Add garlic and black bean paste and saute for 1 minute. Add
vegetables and saute for 2 minutes. Remove vegetables leaving
liquid
behind, and arrange on serving dish with tofu.

4) Add chicken stock and soya sauce and reduce by 1/2. Pour
reduced
stock over tofu and vegetables, and sprinkle with freshly chopped
green
onions.

– – – – – – – – – – – – – – – – – –

Mushroom Zucchini Soup

Recipe By : Hollyhocks Radishes
Serving Size : 8 Preparation Time :0:00
Categories : Speciality

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 1/2 pounds zucchini
2 pounds fresh mushrooms
6 ounces cream cheese w/ chives
salt and pepper
1 teaspoon curry powder, optional

Bring chicken broth to boil in large saucepan. Slice zucchini 1-inch
thick. Clean then break mushrooms in half. Add the vegetables to the
boiling broth. Cover and simmer 7-8 min. Puree with cream cheese in
blender or food processor. Add salt and papper to taste, and curry
powder
if desired.

– – – – – – – – – – – – – – – – – –

NOTES : Serve hot or cold. For fancy times, you can add a dollop of
sour
cream and a sprinkling of chives to each soup bowl.

Nutr. Assoc. : 0 0 0 32824 0 492