Title: Un Stuffed Bell Pepper Soup (Vegan)
Categories: Soups, Prodigy, Dec.
Yield: 12 servings

8 c Water
3/4 c Basmati brown rice
1 1/2 c Diced yellow onions
1 1/2 c Red or green peppers; dice
2 1/2 c Red or green peppers; chop
2 c Chopped celery
3/4 c Diced carrots
6 Garlic cloves; minced or pre
2 ts Crushed oregano leaves
1/2 ts Ground celery seed
12 oz Tomato paste
2 1/2 ts Mild chili powder
3 tb Tamari soy sauce

This soup much resembles the flavor or a stuffed bell
pepper that has indeed come unstuffed. In a 5-6 qt pot
bring to boil water, rice onion, diced bell pepper.
Reduce heat simmer covered for about 25 min or until
rice is a little tender. Add celery, bell pepper
squares, carrot, garlic, oregano, basil, celery seed
and tomato paste. Continue simmering 20-30 min or
until added veggies are tender and rice is completely
cooked. Add chili powder, tamari and salt to taste.
Simmer 5 min or until flavors are well blended. Adjust
seasonings to taste. You can also add a few table
spoons of powdered vegetable broth to make a creamier
broth. Nutrition (per serving): 119 calories, Total
Fat 1 g (7% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Burger Buns

Recipe By : Fleischmann’s Yeast Best Ever Breads
Serving Size : 8 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup warm water
3/4 cup milk — warmed
1/4 cup sugar
3 tablespoons butter — or oil
2 teaspoons salt
5 cups bread flour
2 eggs
4 1/2 teaspoons active dry yeast

Add all ingredients to bread machine and activate the dough setting, or mix all
in a bowl and knead for 5 minutes. Let rise. Dough can be taken out of bread
mac
hine after 45 minutes or left to the end of the cicle. if rising in a bowl, oil
the bowl.
Divide dough into 8 equal (more or less…) parts and form each part into a
smoo
th ball (again more or less, the wierd shaped ones are more fun).
Place on acooking sheet and let rise for 20-40 minutes, until doubled.
Beat one egg and brush over buns, top with favorite topping )sesame seeds,
poppy
seeds, garlic. Whatever).
Bake at 400F. for 10-15 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 407 Calories; 8g Fat (17% calories from fat); 13g Protein; 70g
Carb
ohydrate; 60mg Cholesterol; 604mg Sodium

NOTES : The original recipe suggests adding instant minced onion to the dough
(1
1/2 T) but I never tried that.

Title: PIGNOLI COOKIES
Categories: Cookies, Fruit, Italian
Yield: 36 servings

1 1/4 lb Almonds; ground fine
1 c Butter
1/2 c Sugar
1 ts Vanilla
1/2 ts Salt
2 c Flour, or a little less
-(See NOTE)
1 c Pine nuts, chopped
Granulated sugar
Sweetened milk, optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend
in the ground almonds, salt, vanilla and flour. The dough will be
rather firm. Cut off pieces about the size of prunes and roll them
into little cigar-shaped pieces about 1/2-inch thick. Roll these in
the chopped pine nuts and bend them into a half-moon shape. Place
these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20
minutes. The crescents should not be browned. Cool about 5 minutes,
then strew with a little granulated sugar or brush with heavily
sweetened milk.

MMMMM

WARM BRIE WITH BLUEBERRY CHUTNEY *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cheese
Fruits Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
12 oz Brie cheese
—–BLUEBERRY CHUTNEY—–
1 c Blueberries
2 tb Onion — chopped
1 1/2 ts Fresh gingerroot — grated
1/4 c Brown sugar — packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350~. Place cheese on ungreased
ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.

– – – – – – – – – – – – – – – – – –

CRANBERRY-APPLE COBBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple — cored thinly
sliced

Heat oven to 350F. Heat butter in 9 x 13 pan in oven
until melted.

Mix Bisquick, sugar and milk with wire whisk until
smooth. Pour batter evenly into pan. Mix cranberry
sauce and applesauce. Spoon evenly over batter.
Place apple slices on sauce.

Bake 50 to 60 minutes or until golden brown. Serve
warm with whipped cream or rum raisin or vanilla ice
cream, if desired.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE PEANUTBUTTER BAR
Categories: Ww
Yield: 1 servings

-DENNIS SPIVEY (NGNR19A)
2 tb Black coffee or water
1 tb Chunky Peanut Butter
1 pk Chocolate Alba
3/4 oz Uncooked Old Fashioned Oats
2 tb Raisins

Using a fork, is small mixing bowl, combine coffee (or water) and
peanut butter, mixing until peanut butter is softened; add remaining
ingredients and mix thoroughly (mixture will be stiff and sticky).
Transfer mixture to sheet of wax paper or plastic wrap and using
hands, press mixture together and shape into a log about 5 inches
long and 1 1/2 inches wide. Tightly wrap log in the wax paper and
freeze overnight. Makes 1 serving. EACH SERVING: 1 P, 1 B, 1 FAT, 1
FRUIT, 1 MILK (302 Calories).

—–

Title: SOPA DE TORTILLAS
Categories: Texmex, Soups, Main dish
Yield: 4 servings

1 tb Onion, minced
1 Clove garlic, crushed
2 tb Bacon drippings or lard
2 c Beef stock
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
4 c Crisp tostadas
3 Whole,dried,crushed chiles>>
Anaheim or other mild chile.

Saute the onion and garlic in the bacon drippings or
lard in a med. sized saucepan. Add the stock,
chiles, and cumin and simmer until the chiles are
tender, abt. 30 min. Ladle soup into bowls or mugs
and top each bowl with some of the grated cheese.
Divide half of the tostados evenly among the
servings. Heat the bowls under the broiler for abt. 5
min. to melt cheese. Sprinkle a few more tostados on
each. Serve remaining tostados separately in bowl.

—–

Title: FRESH MINESTRONE SOUP
Categories: Microwave, Soups/stews
Servings: 1

3/4 c spiral pasta
1 cn beef broth
2 c vegetables
1 bn broccoli
1 bn cauliflower
tomato
1 c hot water
1/4 t dried marjoram
1/4 t dried thyme
Romano cheese

In 2 quart microwave safe casserole, combine all ingredients except
cheese. Cover; microwave at high 11-13 minutes, stirring once, or until
pasta is tender. Serve in bowls sprinkled with cheese, if desired.

—–

VEGETABLE SWEET POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn kernels
1/2 c Carrots — diced
1/2 c Onion — diced
1/2 c Sweet potato — diced
1/2 c Tomato — chopped
1/4 c Green bell pepper — diced
1/4 c Red bell pepper — diced
1 1/2 qt Water
2 1/2 tb Soy sauce, low sodium
1/4 ts Pepper — ground
1 t Thyme — dried
3 Bay leaf
1/4 c Arrowroot
1/4 c Water
1 c Spinach — chopped

Place the vegetables and stock or water in a large
soup pot. Add the soy sauce and other seasonings.
Bring to a boil, reduce the heat, cover, and simmer
for about 45 minutes.

Mix the arrowroot with the cold water and add to the
soup, stirring. Add the spinach, stir, and cook
another 5 minutes.

Recipe By : McDougall Program for Maximum Weight
Loss, modified

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: SATAY VEGETABLE AND SPROUT PANCAKES
Categories: Meatless, Breakfast, Personal, Vegetables
Yield: 2 servings

MMMMM————————–PANCAKES——————————-
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk

MMMMM————————–FILLING——————————-
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish

MMMMM————————–DRESSING——————————-
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large
bowl. Make a well in the centre. Combine the egg, milk and oil and
stir into the flour. Mix until a smooth batter is formed, then pour
into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to
thinly cover the base of the pan. Cook for 2-3 minutes until the
mixture sets. Turn over using a metal spatula and cook for a further
1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof
paper. Continue until all the batter has been used. Keep the pancakes
warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and
whisk well. Pour over the pancakes before serving.

MMMMM