1 pound carrots, scraped and diced
1 med.-sized onion, chopped
1 14 1/2 oz. can vegetable broth
1 c. fatfree ricotta cheese
Fresh dill sprigs (optional) or a sprinkling of dried dillweed
1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to
boiling over high heat. Reduce heat to low and simmer until carrots are tender,
about 15 minutes.
2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If
desired, set aside about 8 carrot slices for garnish.
3. Pour carrot mixture into electric blender or food processor fitted with
chopping blade. Cover and blend on low or pulse on processor until finely
chopped. Increase speed to medium and blend or process until smooth.
4. Stop the machine and add cheese to carrot mixture. Cover and blend or
process on medium to high speed till smooth. Pour into bowls and garnish with
carrot slices and dill, if desired.
107 calories per cup.

I’ve had some messy experiences with large amounts of hot liquid in blenders
and food processors, so I used a slotted spoon to lift the carrots and onions
out of the broth, and added just enough broth to facilitate pureeing in the
machine. Then I poured the carrot-ricotta puree back into the broth and stirred
it in. That worked very well.
The recipe also says that this can be served cold, but I haven’t tried that
yet.

FRIED EGGPLANT SQUASH WITH TARATOUR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, peeled, halved
— lengthwise cut into 1/4
— inch slices
3 md Yellow squash, prepared same
— as above
Salt
Vegetable oil for frying
Taratour, see recipe
Pitas cut into wedges

Lightly salt both sides of eggplant squash slices. Layer them on paper
towels cover with another layer of paper towels. Set aside for an hour
to
drain.
Pour oil to a depth of 1/4″ in a heavy skillet heat till hot but not
smoking. Working in batches, add egplant squash fry over medium heat
till golden brown. Remove drain on paper towels. Add more oil if
necessary.
Arrange eggplant squash on on a serving platter lace with taratour.
Surround with pita wedges.

– – – – – – – – – – – – – – – – – –

Biscuits – Quick Feathery Southern

Recipe By : Richmond Times-Dispatch
Serving Size : 12 Preparation Time :0:00
Categories : Breads To/From Daily Bread
To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups self-rising flour
1/4 cup shortening (or margarine)
1/2 cup milk — or buttermilk, (up to 3/4)

Preheat oven to 500F.

Place flour in a medium bowl. Add shortening and using pastry blender or two
knives, cut in until consistency of coarse crumbs. With a fork, blend in
just enough milk until dough leaves sides of bowl.

Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll
dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking
sheet (place biscuits 1-inch apart for crusty sides or almost touching for
soft sides) until golden, 8 to 10 minutes.

Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto
greased baking sheet or fill greased muffin cups two-thirds full.

– – – – – – – – – – – – – – – – – –

Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards —
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

– – – – – – – – – – – – – – – – – –

Grilled Vegetable Fajitas

Recipe By : Daily Southtown, 9/06/30, The Associated Press
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Eggplant — cut lengthwise in
_ 1/4 Inch Slices
1 Medium Zucchini — cut lengthwise in
_ 1/4 Inch Slices
1 Medium Sweet Red Peppers — cut in wedges
1 Bunch Scallions — (green onions)
_ About 6
1/3 Cup Southwestern Butter Baste — recipe follows
8 6-Inch Flour Tortilla
8 Small Lettuce Leaves
2 Cups Shredded Monterey Jack Cheese W/Hot Pepper

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat
grill or broiler. Place batches of vegetables on rack 3 to 4 inches from
heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush
with Southwester Butter Baste. Cook until crisp-tender, about 3 minutes
longer; remove and place on a large cutting board; repeat with remaining
vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remain Southwester Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions.

Place two tortillas on an individual serving plate; top each with one
lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese
down the center of each tortilla. Fold tortilla toward center; repeat.
Makes 4 servings.

Southwester Butter Baste: In a small saucepan, melt 1/4 cup (1/2 stick)
butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1
teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low
heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime
juice; remove from heat. Makes 1/3 cup

For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded
mozzarella chesse and 1/4 cup Parmesan cheese in place of the Monterey
Jack cheese.

Prepare as directed above, substituting Scampi butter (recipe follows)
for Southwestern Butter Baste

Scampi Butter: In a small saucepan, melt 1/4 cup (1/2 stick) butter.
Add 1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1
teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2
tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup

– – – – – – – – – – – – – – – – – –

NOTES : Article: Add spark to holiday cookout

Title: Yule Log
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1

8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread
3 T Chopped sweet pickle relish 2 T Instant minced onion
1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10″ X 2″ roll; wrap
in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
spread with crackers.

Mrs. Robert F. Lewis

—————————————————————————–

1 six-oz. pkg. spiral noodles cooked and drained
1 10-oz. can or jar pizza sauce (not spaghetti sauce)
1 8-oz. can tomato sauce
Salt to taste
1 lb. hamburger (browned and drained)
Onion add if you like (optional)

Mix together. Cover with shredded monterey jack or mozzarella cheese.

Bake about 30 minutes at 350.

Title: BEAN CURD ROLLS
Categories: Appetizers, Chinese, Vegetarian
Yield: 6 servings

1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1″ slivers
3 ea Asparagus tips, cut into
— 1/2″ pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea Dried bean curd sheets,
— soaked for a few minutes
1 tb Flour mixed with 1 tb water
6 tb Vegetable oil

Cover rice with warm water soak for 30 minutes.
Drain. Line the inside of a steamer with a damp
cheesecloth. Place rice on cheesecloth. Then cover
steam the rice over boiling water for 30 minutes. Set
aside.

Meanwhile, cover mushrooms with warm water soak for
30 minutes. Drain well. Cut off discard stems.
Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil,
swirling to coat sides. Add garlic cook, stirring
for 10 seconds. Add carrot asparagus stir fry for
2 minutes. Add reserved mushrooms, bamboo shoots,
nuts, dates, onions, hoisin sauce, soy sauce, rice
wine or sherry sesame oil. Stir fry for 2 minutes.
Add rice mix well. Transfer to a bowl set aside.

To make rolls, spread about 2 heaping tablespoonfuls
of filling diagonally across a bean curd sheet. Keep
remaining sheets covered to prevent drying. Fold
bottom corner over filling to cover, then fold over
right left corners. Roll over once to enclose
filling. Brush sides top of triangle with flour
water mixture. Fold over to seal. Cover filled rolls
with a damp cloth while preparing the rest of the
rolls.

Place a non-stick frying pan over medium heat. Add 1
to 2 tb oil. Add rolls two at a time cook for 2
minutes on each side, or till golden brown. Transfer
to a heat proof dish keep warm in a 200F oven while
cooking remaining rolls.

To serve, cut each roll into thirds.

“Vegetarian Times” February, 1992.

—–

Title: Melon Relish
Categories: Relishes, Emeril, Ethnic, Am/la
Yield: 1 cup

1 tb Olive oil
2 tb Shallots; minced
1/2 c Honeydew melon; small dice
1/2 c Cantaloupe; small dice
1/4 c White wine
2 ts Chiffonade of mint
Salt and pepper
5 Pieces fried arugula
Black pepper
2 tb Parsley; chopped

In saute pan, heat the olive oil. When the oil is
hot, saute shallots for 1 minute. Add the melon and
cantaloupe and saute for 1 minute. Add the white wine
and continue sauteing for 2 minutes. Temove from heat
and season with salt and pepper. Stir in mint. Chill
for 1 hour. Pile the relish in the center of the
plate. Arrange the scallops around the relish.
Garnish with fried arugula, black pepper and parsley.

Source: Essence of Emeril, #2332, TVFN
formatted by Lisa Crawford, 4/29/96

—–