Baby Doe’s Mine Beer Cheese Soup

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

Amount Measure Ingredient Preparation Method
8 c milk
2 tsps Tabasco sauce
4 tsps worcestershire sauce
4 tbsps chicken base
16 ozs Cheeze Whiz
6 tbsps cornstarch
1/3 c water
1 c beer
cayenne

Combine milk, Tabasco, Worcestershire, and chicken base. Bring to a
boil, stirring regularly. Add Cheeze Whiz, after warming
in hot water or in microwave. Mix in well.
Dissolve cornstarch completely in the water. Add to soup, which should
thicken immediately. Reduce heat a bit and stir in beer.
To serve, ladle into bowls and dust with cayenne pepper

TVP® Shepherds pie
=================

Ingredients

1 14oz can tomatoes
1 1/2 oz TVP® (I used granules)
3 0z tomato puree
1 1/2lb root veg (I used leeks, turnips and carrot)
good shake Worcester sauce (optional)
dried mixed herbs (optional)
1lb potatos
1/2 oz nutritional yeast flakes
splash milk

Method:

Turn oven on to 350F.
Peel potatos and put on to boil.
Empty tomatoes into saucepan, add TVP®. Bring to boil and reduce to simmer.
Add worcester sauce and herbs.
Peel veg. and put on to cook lightly.
Add tomato puree to TVP® mixture.
When vegetables are cooked, add to TVP® mixture (you may use some of the
cooking liquid if the TVP® is going dry)

When potatos are cooked, mash wish generous splash of skimmed milk/your
usual substitute. Then sprinkle in the nutritional yeast flakes, and
more milk if required. Stir/mash till you have a sloppy yellow goopy
mixture (lovely!).

By this time your TVP® mixture should be ready, so decant to a suitable
container. Spread potato goop on top.

Put in oven, cook about 30 minutes. The potato goop should be slightly
puffed up and browned on top. If not browned, cheat and put under a hot
grill.

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

Title: FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

9 oz Shrimp, Rinsed And Drained
– Or 10 Ounces Frozen,
– Cooked, Shelled, Thawed
3 oz Cream Cheese, Softened
1/2 c Thousand Island Dressing
1/4 c Mayonnaise
1/3 c Pace Picante Sauce
2 tb Grated Onion
1 ts Horseradish
2 tb Thinly Sliced Green Onion
– Tops

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine chopped shrimp with remaining
ingredients except green onions; mix well. Spoon into
serving bowl; garnish with green onion and reserved
shrimp. Chill. Serve with assorted crackers, chips or
vegetable dippers. Makes about 2-1/2 cups dip.

Note: If frozen shrimp are used in place of canned,
add 1/4 teaspoon salt before chilling.

From: Pace booklet.

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Honey Granola Bananas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
bananas — sliced
honey
granol

Slice bananas into about 1″ thick slices. Roll in honey, then in granola.
Fast, easy and delicious. You can freeze these for an even faster, easier
breakfast…they’re great frozen. I’m not a honey lover, so I just roll in
granola, pressing it in abit, then freeze.

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Title: FRESH ASPARAGUS-SHRIMP RICE
Categories: Fish, Seafood, Vegetables
Yield: 6 servings

1 c Rice,long-grain
1 lb Asparagus,fresh
2 tb Margarine
1 1/2 lb Shrimp,peeled deveined
2 Garlic cloves,finely chopped
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

1. Cook rice following package directions, salt optional. Reserve.
2. Clean and slice asparagus into 1 1/2″ pieces. Heat 1 tablespoon of
the margarine in large nonstick skillet. Add asparagus; stir-fry 3
minutes. Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp;
stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute
more. Stir in lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)

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Portuguese Soup

Recipe By : Richard Dykstra
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups onion — chopped
2 teaspoons garlic powder
2 teaspoons black pepper
16 ounces Heinz catsup (don’t sub.)
2 cups kidney beans, canned
1 pound smoked sausage — cut in halves
6 medium boiling potatoes — cubed
1 small cabbage head, cored chopped into
spoon-size pieces
4 tablespoons oil
1 teaspoon salt (opt.)
3 quarts beef stock
1/2 cup apple cider vinegar

Saute onions in oil in a large pot. Add the sliced sausage and cook over
medium heat for 4-5 minutes, stirring frequently to prevent burning. Add
garlic powder (or equiv. fresh crushed garlic), ground black pepper and salt
(see notes). Stir to mix and then add beef stock, catsup, kidney beans and
potatoes. Raise heat and bring to a vigorous boil, stirring occasionally to
prevent burning. Boil for a few minutes and lower heat to simmer for about
30 minutes. Add the cabbage and simmer for an additional 30 minutes or so.
Add the vinegar and simmer for additional 15-30 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : 1. The recipe also works in a crock-pot. Slight differences in the
texture of the meat and veggies but basically the same as on the stove.
Just dump everything into the pot, set it on HIGH and 5 hour later it is done.

2. Doesn’t come out the same with other catsups or with reduced amount –
use Heinz.

3. I hardly ever have 3 quarts of beef stock to use in a soup. I mostly
use beef bouillon (hence the optional salt). About 8 standard bouillon
cubes seems to be about right and with that quantity. I rarely add any
extra salt but that has to be on a “taste” basis. I occasionally use up
chicken or turkey stock in making up the 3 quarts of liquid and it doesn’t
change the taste much at all.

4. I make this in an 8 quart stock pot and it fills it up to about 1″ from
top.
Sherry Zeiss
zeiss@tab.com

Tomato and Apple Chutney

Recipe By : Organic Gardening Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds firm ripe tomatoes
2 pounds tart apples — cored and peeled
2 onions — sliced
2 cups cider vinegar
2 teaspoons powdered ginger
2 dried chile peppers — crushed
1 teaspoon mustard seed
1/2 cup raisins
3/4 cup honey

1. Peel and slice the tomatoes into a stainless steel pot (4 qt. size is
best). Add the apples, onions, vinegar ginger, chile peppers mustard seed
raisins and honey. (If you have a food processor or grinder you can grind up
the tomato and apple skins and add them too.)

2. Stir the ingredients.

3. Bring the mixture to a boil. stirring frequently. Reduce the heat and
simmer uncovered until thick and rich in color (about 3 hours)

4. Age the chutney in the fridge for 10 days before you use it so that
flavors have time to blend completely. It will keep in the fridge for
another month. Makes about 3 pints

Fresh chile peppers and fresh ginger can be used as a substitute

From Organic Gardening Sept/Oct 1994
Submitted by Mary Hebard of Canyon City, Oregon

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Title: PIZZA CRUSTS
Categories: Breadmaker
Yield: 15 servings

-VGWN37A
1 pk Yeast
3 c Flour
1 c Water
1 ts Olive oil
1/2 ts Salt

Put in machine make on dough cycle. take out and put on floured board
cove for 10 to 15 minutes then roll out and put on pan or peel dusted
with cornmeal. I then put a little olive oil on the dough where the
sauce goes. then add any topping make sure hamberger and sausage are
cooked and drained before placing on pizza. Bake 375 for 20 to 25
minutes when cheese is melted and starting to turn brown.

MMMMM

Title: FUN SEE VEGETABLES
Categories: Main dish
Yield: 5 servings

6 md Dried black mushrooms
2 oz Cellophane noodles (bean
-thread)
1/2 oz Tiger lily buds
4 lg Stalks bok choy
4 oz Chinese pea pods
4 oz Block firm tofu
2 Green onions (with tops)
5 tb Vegetable oil
1 ts Finely chopped ginger root
1 ts Salt
1/2 c Sliced canned bamboo
-shoots,
-drained
1/2 c Sliced water chestnuts,
-drained
1/2 c Water
2 tb Dark soy sauce
1/2 ts Sesame oil
–

Cellophane noodles are transparent noodles that cook
into a silvery spaghetti and are given crunch with
water chestnuts and Chinese pea pods.

Soak mushrooms in hot water 20 minutes or until soft.
Drain. Rinse in warm water. Drain. Squeeze out excess
moisture. Remove and discard stems. Cut caps into
1/2-inch pieces. Soak noodles in warm water 5 minutes.
Drain. Cut noodles into 4-inch pieces. Soak tiger lily
buds in warm water about 5 minutes or until soft.
Drain. Remove and discard tips. Cut bok choy stems
(with leaves) diagonally into 1/2-inch slices. Remove
strings from pea pods. Place pea pods in boiling
water. Cover and cook 1 minute. Drain. Immediately
rinse in cold water. Drain. Cut tofu into halves and
cut each half into 1/4-inch slices. Cut green onions
diagonally into 2-inch pieces. Heat wok or large heavy
skillet until very hot. Add 2 tablespoons vegetable
oil and tilt wok to coat side. Add tofu and stir-fry
carefully 1 minute. Remove tofu from wok. Wash and
thoroughly dry wok. Heat wok until very hot. Add 3
tablespoons vegetable oil and tilt wok to coat side.
Add mushrooms, tiger lily buds, bok choy, ginger root
and salt. Stir-fry 1 minute. Add bamboo shoots and
water chestnuts. Stir-fry 1 minute. Stir in water and
heat to boiling. Add noodles and pea pods. Cook and
stir 30 seconds. Add tofu, green onions and soy sauce.
Cook and stir 30 seconds. Stir in sesame oil.

(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS
COOKBOOK

Converted by MMCONV vers. 1.50

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Title: Yataklete Kilkil (Spiced Vegetables)
Categories: Side dish, African, Vegetables
Yield: 6 servings

1 1/2 lb New potatoes
1 ea Broccoli head, stem included
5 lg Carrots, sliced in small
— rounds
1 sm Cauliflower, coarsely choppe
1 md Onion, coarsely chopped
1/2 c Ghee

If potatoes are very small, leave them whole: if not
quarter them. Remove tough outer fibre of the broccoli
stalk. Chop the whole thing. Steam over boiling water
the potatoes, broccoli stem, carrots cauliflower.
After 10 minutes, add the broccoli florets steam for
a few more minutes. Vegetables should be just tender.
Meanwhile, in a heavy skillet, saute the onions in
half the ghee until they are transparent. Mix in the
steamed vegetables except the broccoli florets. Cover
cook for 6 to 8 minutes, stirring frequently. Add
broccoli cook another 5 minutes. Heat remaining
ghee pass around at the table. Serve with injera.

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