Title: Vegetarian Barley Bean Soup
Categories: Soups, Vegetarian
Yield: 10 servings

1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped
— undrained
1 cn VAN CAMP’s Kidney Beans,15oz
— drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
1/4 ts Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup becomes too thick
upon standing.

Ten 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 5 cups. Prepare recipe as directed
above except simmer 15 to 20 minutes or until barley is tender, stirring
occasionally.

Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Bath Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gift Baskets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups finely ground sea salt
1/2 c. baking soda
1/2 c. cornstarch
2 Tbs. light oil
1 tsp. Vitamin E oil
2 eggs
5 drops essential oil — (5 to 6)

350 degree for 10-12 minutes. Do not overbake.

1-2 cookies per bath. Yield 24 cookies 12 baths

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NOTES : Not for Eating!, Just for the Bath.

Title: Chocolate Chunk Chocolate Cookies
Categories: Chocolate, Cookies
Yield: 48 servings

—–denise bradshaw
-bdgm08b—–
18 1/4 oz Kg chocolate fudge cake mix
10 oz Semisweet chocolate
10 1/4 oz Chocolate fudge pudding mix*
1/2 c Chopped walnuts
1 1/2 c Mayonnaise

Preheat oven to 350. Combine first 4 ingredients in med. bowl. Mix in
mayonnasie. shape dough by 2 tablesponfuls into balls. Place on ungreased
cookie sheet, spacing 2″ apart. Bake aobut 12 minutes.
Cool. From Bon Appetit Favorites – Classic Recipes.

—–

PRIDE OF ERIN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green cabbage (abt.1#)
2 tb Butter
3 tb Chopped onion
1/4 c Chopped raw potato
1/2 ts Ground mace
2 tb A.P. flour
2 1/2 c Milk
2 1/2 c Chicken boullion
Salt pepper
1 c Heavy cream, whipped
2 ts Fresh parsley, chopped
2 tb Grated parmesan cheese

Quarter cabbage, cutting away and discarding core.
Cover with boiling water and let stand for five min.
Drain and pat dry and shred. Set aside. In heavy pan
over lo heat, melt butter and simmer chopped onion
until tender without browning. Add cabbage and potato
and stir over low heat. Add mace. Stir in flour to
coat all ingreds., but do not brown. Add liquids,
bring to boil, and simmer for 20 min. or until vegs.
are tender. Dump in blender and blend until almost
smooth, but still a little lumpy. Reheat and add salt
and pepper to taste. If it seems too thick, add a bit
of hot milk. Serve with scoop of whipped cream and a
sprinkling of parsley and cheese on top.

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MORE RICE BREADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 c Brown rice flour (830 g)
1/2 c Garbanzo flour (70 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 ml)
1/4 c Methocel (28 g)

The next two (also from Laurel’s Kitchen Bread Book)
use the previous recipe as a basis, with just a few
changes.

GARBANZO RICE BREAD

This bread has a mellower flavor and keeps better than
the plain Brown Rice Bread.

Follow the mixing and rising instructions for Brown
Rice Bread. Use only two loaf pans and bake slightly
longer, about 50 minutes to an hour.

SOY-RAISIN RICE BREAD

Denser, cakier, more filling, this bread adds variety
and interest. The slice is golden in color and soft,
almost like pound cake.

6 cups brown rice flour (600 g) 2 tablespoons soy
flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups
tepid water (635 ml) 4 teaspoons active dry yeast (1/2
oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey
(80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4
cup methocel (28 g)

Mix and let rise like Brown Rice Bread, incorporating
the soy flour into the first mixing and the raisins
along with the honey. Divide the dough into two
loaves only, and bake cooler and longer, at 325 deg.F.
for 50 to 60 minutes, or until done.

Posted by Kyosho Connick. Reposted by Fred Peters.

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Title: OKRA WITH TOMATOES
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 lb Okra, trimmed sliced
1 lb Tomatoes, peeled, quartered
1 sm Onion, sliced
1 oz Margarine
2 tb Oil
4 ea Green cardamoms
Salt pepper
1 ts Garam masala
2 tb Chopped coriander leaves

Melt margarine oil in a wok add the cardamoms.
Fry for a few seconds then add the onion salt
pepper to taste. Cook till soft, but do not brown.
Add the okra tomatoes cook for a few more minutes,
stirring frequently. Be careful not to overcook. As
soon as the vegetables are cooked, sprinkle on the
garam masala chopped coriander serve immediately.

—–

CHEESE GARLIC BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese, shredded
1 tb Chives, dried
1/4 c Butter, melted
Crushed garlic

Preheat oven to 450F.
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft
dough forms and beat vigorously for 30 seconds.
Drop dough by spoonfuls on ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Remove
from oven. Immediately, brush garlic butter mixture
over warm biscuits before removing from baking sheet.

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BAKED PRAWNS AND MUNGBEAN NOODLES – KUNG OP WUN SEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Prawns
5 Coriander roots, crushed
1 tb Pepper corns
1 Onion, thinly sliced
3 sl Ginger, crushed
2 tb Cooking oil
1 tb Maggi sauce
1/4 ts Salt
1 tb Sugar
1 tb Oyster sauce
2 tb Light soy sauce
1 t Sesame oil
1 tb Whiskey
2 c Mungbean noodles, soaked and
-cut into short lengths

Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a mixing
bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
noodles until well coated, and then add the prawns and toss well once
again.

Divide the noodles and prawns into four individual portions; place each
portion in a lidded cup, and close the lids. Place the cups on a baking
tray and bake at 460 degrees F. until the prawns are done (about 10
minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.

From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

– – – – – – – – – – – – – – – – – –

Title: LEMON FILLING
Categories: Cakes, Frostings
Yield: 1 servings

1 c Sugar
5 tb Cake Flour
1 ds Salt
1 Egg

MMMMM—————————–OR———————————-
2 Egg yolks; slightly beaten
2/3 c Water
1/3 c Lemon juice
1 ts Lemon rind
2 ts Butter

Combine sugar, flour, and salt in top of double boiler; add egg,
water, and lemon juice, mixing thoroughly. Place over boiling water
and cook 10 minutes, stirring constantly. Add lemon rind and
butter. Cool. Makes about 1 1/3 cups filling, or enough filling for
two 8×8-inch layers, or three 9-inch layers.

MMMMM

C.S.BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Beef
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cornstarch
2 t Salt
1/4 t Pepper
1/2 t Paprika
1 1/2 lb Stewing beef
3 T Oil
1 1/2 c Carrots
5 ea Potatoes
4 ea Onions
3 ea Stalks celery
1 cn Mushroom soup
1 pk Onion soup mix
1 t Liquid gravy browning
1 T Worcestershire sauce
1 3/4 c Milk

combine cornstarch, salt paprika. Dredge meat lightly with mixture,
reserve rest of mixture. Toss meat cubes with oil in oven proof casserole.
Bake uncovered in 450 oven 30 min., Stir once. Add carrots, celery onion
and potatoes. Combine rest of cornstarch, mushroom soup, onion soup mix,
worcestershire sauce and gravy browning, gradually add milk. Pour over
meat and vegetables, cover and bake in reduced heated oven at 350 F for 1
hour, Stir and bake another 45 min. or until meat is tender.

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