Title: Rhubarb Lemon Tofu “Pie” (Vlf Vegan)
Categories: Veg-cook, Sept., Dessert
Yield: 1 servings

5 Stalks rhubarb, washed,
Leaves discarded
1 Granny smith apple, peeled,
Cored and cubed
Dozen large strawberries
6 oz Firm (reduced fat) tofu
Juice of 1/2 lemon
1/4 c + 2 T sugar
2 T Whole wheat flour
2 t Sugar + 2 t whole wheat
Flour (or optional pie crust
And crust crumble)

In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped. Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as needed).
When rhubarb is pretty well done, carefully remove the cover (have an oven
mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and
continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very
smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process
until well blended. Line an 8″ pie tin with oil, (here you can add a pie
shell if you prefer, instead of…) and sprinkle to coat with a sugar and
whole wheat flour mixture, about 2 t each. Spread the tofu mixture into
the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until
crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust
to your preference. Pour into a fine (or cheesecloth lined) seive, and
drain off juices, do not squeese dry. Save juices for some other use
(perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon
tofu. Refrigerate (or top with crust crumble and bake again until done).
The texture of the fruit mixture does not jell, or thicken, when the
smaller amount of sugar is used, but I like it the way it is. The lemon
tofu is in sweet contrast to the more tart but still sweet rhubarb and
fruit filling.

From: Lu Bozinovich . rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: KAREN’S BRISKET MARINADE
Categories: Marinades
Yield: 2 cups

-Rub your Meat-with
6 lg Garlic Cloves minced
-Marinade Paste_
2 ts Paprika sweet,hungarian
1 ts Szechuan Peppercorns
Measured whole-crushed
1 ts Black Pepper whole
Measured whole-crushed
1 1/2 ts Fresh Oregano
Measured whole-crushed
1 1/2 ts Dry mustard (Sunbird)
1 ts Sugar
1 Juice of one Lemon
2 ts Red Wine
2 ts Lemongrass Oil (mine)

Crush garlic and rub into meat, slightly score brisket
to insure penetration.
Place Black Peppercorns, Szuchuan Peppercorns, and
fresh Oregano into Cuisinart
Spice grinder and pulse until fine. Place dry
ingredients, including pepper mix
into small bowl and mix well. Add the wet ingredients
and combine, add more red
wine if the mix is too thick. Rub into meat and
marinate for several days. For a whole brisket use a
two gallon plastic bag. Put the meat into the bag and
apply the marinade.

—–

UPSTATE MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sweet sausage
1 tb Olive OR Vegetable oil
1 c Diced onion
1 ea Clove garlic, finely minced
1 c Sliced carrots
1 t Crumbled basil
2 ea Small zucchini, sliced
1 cn (1 – lb) Italian pear
Tomatoes, chopped, undrained
2 cn 10 3/4 oz beef boullion OR
3 beef boullion cubes plus
1 1/2 cups hot water
2 c Finely shredded cabbage
1 t Salt
1/4 ts Pepper
1 cn (1 lb) great northern beans,
Undrained
Small amount chopped parsley

Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan
or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes.
Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper.
Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans
with liquid; cook another 20 minutes. Garnish with parsley.

– – – – – – – – – – – – – – – – – –

Horn Hardart Macaroni and Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Desserts
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Elbow macaroni — cook
1/8 teaspoon Cayenne pepper
1 1/2 cups Milk

x Salt to taste 2 TB Light cream x White Pepper to taste 1 1/2 TB Butter
1/4 c Canned tomatoes; chop fine 1 1/2 TB Flour 1/2 ts Sugar 1 1/2 c
Cheddar cheese; shred Prepare oven to 400~. Combine milk and cream in a
small saucepan and bring to a simmer over moderate heat. While the milk
warms, heat the butter in another saucepan over low heat for 1 minute
until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the
hot milk into the butter–flour mixture and cook, stirring with a wire
whisk or wooden spoon for a few minutes, until thickened. Add the cheese
to the white sauce, about 1/4 cup at a time, stirring, until the cheese
has melted and the sauce is smooth. Add the cayenne, salt and white pepper
to taste. Stir the tomatoes and sugar into the cheese sauce. Combine the
cooked macaroni with the sauce, and pour into a buttered 1 1/2 quart
baking dish. Bake for 25 to 30 minutes, until the top is nicely browned.
Source: Great American Food Almanac, Formatted by: Deidre-Anne Penrod,
FGGT98B (wrv)

– – – – – – – – – – – – – – – – – –

Title: THANKSGIVING TURKEY MARINADE – DKP
Categories: Marinades, Poultry, Di, Holidays
Yield: 1 marinade

See recipe

Thaw turkey (if frozen) on Monday Tuesday in
refrigerator.

On Wednesday, put 3 onions (cut up), 4 garlic cloves
(sliced) and 1 large bunch of parsley in cavity of
bird.

Pour Vernors (ginger ale) and 8 oz orange juice
concentrate in cavity. Cover and rub bird with
Catalina dressing. Sprinkle with seasoned salt and
pepper and paprika. I put the whole mess in a garbage
bag and marinate it overnight.

Before baking, discard all marinade.

Di Note: When I finally bought my house, I wanted to
have Thanksgiving here instead of at my mother’s
(which was traditional). I had NEVER done a turkey
before. I bought this HUGE creature and started to do
the marinade thing (my Mom’s recipe). Well, I don’t
have much counter space and this bird was a slipping
an’ sliding all over the place and I was laughing
hysterically. I was actually fighting this monster!
My Mom called to see how everything was going and all
she could hear was me cackeling. She jumped in her
car and came over and here I was, on the floor with
this damn bird in my lap and marinade all over me. It
was one of those moments…great marinade tho!

Di Pahl’s personal recipes

—–

Snickers Pie

Recipe By : Sam Waring
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-inch pie shell
5 1.5oz Snickers candy bars — chopped
1/2 cup sugar
12 ounces cream cheese — softened
2 large eggs — beaten
1/3 cup creamy peanut butter
1/3 cup sour cream
3/4 cup peanuts — shelled, roasted
1/2 cup chocolate chips — melted

Sprinkle candy in pie shell. Combine sugar, cream cheese, eggs,
peanut
butter and sour cream in medium bowl; mix well. Spread mixture over
candy. Sprinkle peanuts around outer edge of pie, then drizzle
chocolate over peanuts. Chill for 1 hour before serving.

– – – – – – – – – – – – – – – – – –

Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad

Recipe By : COOKING RIGHT SHOW #CR9733
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Large quail
Tamarind Glaze (recipe follows)
Purslane, Tomato and Sumac Salad (recipe f
–Garnish–
Mint sprigs, young arugula leaves,
day lily or other edible flower petals
–TAMARIND GLAZE–
2 Teaspoons garlic — minced
1 tbsp shallot — minced
1 tbsp fresh ginger — minced
1 tbsp olive oil
3 tbsp sugar
2 tbsp Asian fish sauce
1/2 c water
2 tbsp tamarind concentrate
2 tbsp lime juice
–PURSLANE, TOMATO AND SUMAC SALAD
3 c lightly packed tender purslane sprigs
1/2 c spring onions or scallions — chopped
1 c roasted and peeled yellow bell pepper — chopped,
1 1/2 c ripe tomatoes — cubed, seeded
2 tbsp sumac powder
1/2 tsp serrano chile — seeded minced
3 tbsp fresh lemon juice — or to taste
3 tbsp extra virgin olive oil
Kosher salt and freshly ground black peppe
–Garnish–
red and gold baby beets — sliced, roasted

=20
FOR THE QUAIL:

Split the quail, carefully remove the back and rib bones and brush with
tamarind glaze. Grill the quail over a medium-hot fire 4 to 5 minutes, skin
side down. Turn and grill another 2 to 3 minutes, taking care not to=
overcook.

Place purslane salad attractively on plates. Place grilled quail on top and
garnish with mint sprigs, arugula and flower petals.

FOR THE GLAZE:

In a small skillet over medium heat, saute the garlic, shallots and ginger
in olive oil until tender but not brown. Stir the sugar, fish sauce, water,
tamarind concentrate and the lime juice together until well combined. Add to
the garlic mixture and reduce over high heat by one-third or until slightly
thickened. Remove from the heat and let cool. Store covered in the
refrigerator for up to 2 weeks.

Yield: About 1/2 cup

FOR THE SALAD:
Wash the purslane and discard any tough stems or damaged leaves. Chop the
onion and bell pepper and rinse in cold water. Place the onions and peppers
in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
juice and olive oil. Gently mix and season with salt and pepper and garnish
with roasted beets.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – -=20

NOTES : Show: 10/16/96

Waterloo Ice House Mexican Corn Soup

Recipe By : Waterloo Ice House Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 to 2 serrano peppers
1 cup onion — diced
1 poblano peppers
1/4 teaspoon cumin
1/4 teaspoon oregano
2 plum tomatoes
2 tablespoons margarine
2 cups half and half
2 cups canned creamed corn
6 to 8 ounces Monterey Jack Cheese — grated
tortilla chips

Remove and discard the stems from the serrano peppers and the poblano
pepper. Finely dice the serrano pepper. Remove the seeds from the poblano
pepper before slicing it into 1/2-inch strips. Dice the onion. Melt the
margarine in a soup pot and saute the pepper, onion and spices until soft.
Reduce the heat and simmer, while chopping tomatoes into chunks. Add
tomatoes to the pepper mixture. Simmer 3 minutes; set aside.

In a large soup pot combine the half and half with the corn soup mix. Mix
well before adding the creamed corn. Heat without boiling to combine
flavors. Place grated cheese in bottom of each cut before filling with soup
to withing 1/2 inch of top. Place tortilla chips on top of soup. Serve
immediately. Makes 1 quart.

– – – – – – – – – – – – – – – – – –

Dry-Roasted Herbed Mushrooms

Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Low-Cal
Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — sliced
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 teaspoon rosemary

Arrange mushroom slices in a single layer on Pammed baking sheets. Mix
seasonings and sprinkle over. Bake 1 1/2 hours at 200F, till
crisp but not browned,

Store in an airtight container.

– – – – – – – – – – – – – – – – – –

OYSTER-MUSHROOM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oysters Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 c Oyster liquor
3 tb Butter
1 tb Flour
1 c Milk
1/2 c Cream
2 tb Shallots, minced
Salt and pepper
1/2 lb Mushrooms
2 ts Parsley, minced

Heat oysters in liquor over low heat until edges curl.
Drain, saving liquor. Melt 1 tbs butter, blend in
flour, add milk gradually, stirring constantly. Bring
to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining
butter until heated but not brown. Combine mushrooms,
oysters, and oyster liquor to cream sauce. Serve
immediately.

– – – – – – – – – – – – – – – – – –