Title: SEITAN A LA NORMANDIE
Categories: Vegetarian, Ethnic
Yield: 4 servings

4 c Sliced onions
2 tb Minced garlic
2 tb Sesame oil
-OR- other cooking oil
4 Pieces of seitan, 2 oz each
– fried and simmered
-(SEE NOTE IN DIRECTIONS)
6 tb Tamari
4 tb Apple juice concentrate
1 c -Water
1/2 c Ground, roasted pecan nuts
-(Optional; this dish is
– more delicate without it)
3 md Apples; peeled, cored,
– and thinly sliced
2 tb Mirin or calvados or sherry

NOTE: This recipe needs uncooked seitan. Cut the
seitan into four thin pieces (1/8 to 1/4 inch thick),
each about 2 ounces. The thinner the better. Fry the
seitan in a (little?) hot oil until lightly browned
and then simmer it in a little water for about 30
minutes before using. If you don’t simmer it first,
you may need to add more liquid to the recipe.

Saute the onions and garlic in the oil until the
onions are soft and translucent but not fully cooked.

Place the seitan in an ovenproof baking dish and cover
it with tamari, apple juice concentrate, and water.
Cover with the sauteed onion mixture and sprinkle the
ground pecans over it, if you wish. Fan the apples
over the onions and pour the mirin on top. Cover the
dish with a tight-fitting lid or aluminum foil, and
bake at 300 degrees F for 2 hours. Serve hot.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

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Carrot and Acorn Squash Soup (Home Version)

Recipe By : Sacramento Natural Foods Coop
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 acorn squash — baked
13 cups vegetable stock
1 tablespoon salt
1 tablespoon thyme
2 teaspoons dill
1 1/4 teaspoons white pepper
2 yellow onions — chopped
3 pounds carrots — peeled and sliced
2 cloves garlic — minced
3/4 cup rolled oats

Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices,
garlic, stock and oats in large pot. Puree in blender.

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CORNBREAD MASON-DIXON STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 c Dry white bread crumbs
1/2 c Butter or margarine
2 Onions, chopped
6 Ribs celery (including
-some tops), chopped
1/2 c Chopped pecans or walnuts
1 cn Corn, undrained, OPTIONAL
Chicken broth/turkey stock
-to moisten
Sage, thyme, salt and
-pepper to taste

As a Californian, married into a Southern family, I
can warn you that the traditional cornbread stuffing
probably isn’t gonna be to his taste. The first time I
had the stuff, I found it gritty, nasty, and just
plain wierd.

Wes, on the other hand, was less than enthralled by
the sage-laden stuff that *I* think ought to go into a
bird. Now, we compromise, with a dressing that we
both enjoy.

Crumble the cornbread and white bread into a big bowl.

Melt the butter in a large frying pan, add the onions
and celery, and cook over low heat until the
vegetables are soft, but not browned. Dump the
butter/vegetable mixture over the bread. Stir in the
nuts, canned corn and its liquid (if used),
seasonings. Add broth to moisten to the consistancy
you like (Western-style dressing tends to be a bit
dryer than the Southern version).

Kathy in Bryan, TX

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Title: Bisquick Cherry Fruit Chews
Categories: Cookies, Bakery
Yield: 48 servings

1/4 c Butter
1 c Sugar
2 Eggs
1 1/4 c Bisquick baking mix
1 c Walnuts; chopped
1 c Dates; cut up
1 Jars (4 oz) maraschino cherr
(abt 1/3 cup)
Drained/chopped

Recipe by: PAULA TOLBERT
Mix butter, sugar, and eggs; stir in baking mix. Gently fold in
nuts, dates and cherries. Spread dough in greased oblong pan 13 x 9
x 2 inches. Bake 30 minutes at 350*. Cool slightly and cut into 1 1/2
inch squares. Makes 4 dozen. The book says they are moist and rich
bars. NOTES : Good for sending to people by mail.

MMMMM

Title: SAVOURY AUBERGINE (EGGPLANT) ON TOAST
Categories: Vegetarian, Vegan
Yield: 1 serving

1/2 sm Eggplant
1 sm Onion
1 tb Olive oil
Sea salt
Freshly ground black pepper
Whole wheat toast

Put the halved aubergine (eggplant) cut side down on a baking dish
(the remaining half should be immediately wrapped and refrigerated)
and bake at 400 degrees F (200 C / Gas Mark 6) for about half an
hour, by which time it should be soft. Leave to cool.

Slice the onion thinly. Fry the sliced onion in the olive oil in a
frying pan (skillet) until lightly browned.

Scrape the aubergine (eggplant) flesh from the skin and discard the
skin. Chop the flesh coarsely. Add it to the frying pan (skillet),
and continue cooking for a couple of minutes longer. Season to taste
and serve immediately over hot toast.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

MMMMM

Title: Orzo Pignoli (Pasta Pine Nuts)
Categories: Diabetic, Pasta
Yield: 6 servings

8 oz Orzo or other sm pasta; 1 tb Dried leaf basil;
-such as mini shells Salt to taste;
1 tb Virgin olive oil; Pepper to taste;
3 tb Pine nuts; pignoli

Bring a large kettle of water to a boil and cook orzo until al dente;
3 minutes. Drain in a colander. Meanwhile, in a small, non-stick
skillet, heat oil and stir in pine nuts. Cook until golden, about 5
minutes. Add basil. Toss with orzo, season with salt and pepper to
taste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;

Source: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: FROZEN CITRUS PIE
Categories: Pies
Yield: 8 servings

6 oz Lemonade frozen concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready crust graham cracker p
1 x Yellow food coloring,if desi

Place concentrate in large mixing bowl and beat
about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in
whipped topping and add food coloring,whipping until
smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4
hours.Store any leftover pie in freezer.

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COOKIE: CRISPIE TREATS (NO BAKE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Minature marshmallows
1/4 c Margarine
1/2 c Peanut Butter
1/8 ts Salt
4 c Crisp Rice Cereal
1 1/2 c M M’s Plain or Peanut Candy

Melt together marshmallows, margarine, peanut butter
and salt in heavy saucepan over low heat, stirring
occasionally, until smooth. Pour over combined cereal
and candies, tossing lightly until thoroughly coated.
With greased fingers, gently shake into 1-1/2-inch
balls. Place on waxed paper; cool at room temperature
until set.

Makes about 3 dozen cookies.

– – – – – – – – – – – – – – – – – –

Title: Breakfast Cake
Categories: Bread Osg1966
Servings: 1

3 c Flour
1/2 ts Salt
4 tb Sugar
3 ts Baking powder
3 tb Shortening; melted
1 c Milk
1 ea Egg; slightly beaten

Sift dry ingredients together. Add shortening, milk, and egg. Spread
1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake
about 30 minutes in moderate oven.

NOTE: Exact temperature not give. Moderate oven 350 – 400 F.
Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
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Title: REESE’S PEANUT BUTTER CUPS
Categories: Chocolate, Candies
Yield: 6 servings

8 oz Chocolate
12 oz Peanut butter

Melt 1/2 the peanut butter and half the chocolate together. Spread the
melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut
butter and divide equally into the 24 cups. Melt the chocolate and divide
equally into 24 cups and use as a lid to seal the peanut butter in.

Origin: George Young (my birth father) Shared by: Sharon Stevens

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