Title: Sloppy Joe Tamales
Categories: Vegetarian, Vegan, Main dishes, Tex-mex
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 lb Tempeh burgers; prepared;
-crumbled
1 1/2 c Tomato paste
2 ts Vinegar, brown rice
3 ts Tamari
5 ts Canola or safflower oil
3 tb Onion flakes, dried
2 ts Oregano
1 1/2 ts Basil

To make filling: Combine filling ingredients in a
mixing bowl. Stir to combine.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 452 cal; 12 g prot; 277 mg
sod; 78 g carb; 9 g fat; 0 mg chol; 69 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Title: PERFECT APPLE BUTTER
Categories: Fruits 999
Servings: 1

6 c Sweet apples, peeled, sliced 1 c Apple cider
1 T Ground cinnamon (optional)

Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer,
stirring frequently, for about 1 hour, or until apple slices have
disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if
desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap
and process in 10-minute boiling water bath. Makes 4 1/2 pint jars.

—————————————————————————–

Smoked Sausage File Gumbo

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Smoked Link Sausage — Your Favorite Kind
1 Cup Onions — Finely Chopped
1 Cup Green Bell Peppers — Finely Chopped
1 Cup Celery — Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic — Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can’t abide the slimy texture of okra then you should
probably omit the file. It doesn’t really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.

Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2″ thick slices
and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.

When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.

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NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

NOODLE-SEAFOOD SOUP *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 lb Green cabbage — cored and
-coarsely shredded,
-(4 cups)
1 lg Carrot — shredded
2 pk (3 oz.) chicken or shrimp
-flavor Oriental soup with
-seasoning packets
8 oz Flaked imitation crabmeat
-thawed if frozen
1/2 c Scallions — sliced
1 t Oriental sesame oil
Soy sauce — to taste

Servings: 4 (makes 8 cups) Put water, cabbage, carrot and contents of
seasoning packets in a 3 quart pot. Bring to a boil. Cover, reduce heat and
simmer 5 minutes. Break nookles in half and add to pot with crabmeat and
scallions. Simmer 2 to 3 minnutes until noodles are tender. Remove from
heat and stir in sesame oil. Serve with a crisp cucumber salad. Offer soy
sauce at the table.

– – – – – – – – – – – – – – – – – –

Title: FRIED WONTONS WITH ORANGE DIPPING SAUCE
Categories: Chinese, Pork, Appetizers
Yield: 4 servings

1 oz Each cooked ground pork and
-cooked shrimp
1/4 c Finely chopped scallions
1/4 c Finely shredded Chinese
-cabbage
2 ts Reduced-sodium soy sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
1 tb Peanut oil
2 ts Reduced-calorie margarine
2 tb Teriyaki sauce
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce
-and rice vinegar

WONTONS: In medium bowl combine pork, shrimp,
scallions, cabbage, soy sauce, cornstarch and ginger,
mixing well. Spoon an equal amount of pork mixture
(about 1 teaspoon) onto the center of each wonton
wrapper; moisten edges of wrappers with water and fold
wrappers in half, triangle- fashion, enclosing filling
and forming 20 wontons. Press edges together to seal;
bring base corners of each triangle together,
overlapping corners, and press to seal. In 12-inch
nonstick skillet or a wok, combine oil and margarine
and heat, over high heat, until margarine is bubbly
and hot; add wontons and cook, turning frequently,
until browned on all sides. Add teriyaki sauce and
bring to a boil, stirring to coat wontons. Use slotted
spoon to remove wontons to serving plate, reserving
pan drippings. Set wontons aside and keep warm.
DIPPING SAUCE: To same skillet (or wok) add the
ingredients for dipping sauce and stir to combine with
pan drippings. Pour sauce into small bowl and serve
with wontons. Makes 4 servings of 5 wontons each.

—–

ACORN SQUASH WITH WEHANI RICE PECAN STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegan
Lo/No-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Acorn squash
2 c Wehani rice or rice blend
4 c Water
1 tb Tamari
1 tb Soy margarine or butter
1 c Carrot, diced
1 c Celery, diced
1 c Onion, diced
1/4 ts Dried thyme
1/2 ts Fresh ginger, minced
2 tb Pecan pieces
1 tb Orange zest, minced
Sea salt
Freshly ground black pepper
GLAZE
1 c Orange juice
1 tb Honey or barley malt
1/4 ts Cinnamon

Halve squash lengthwise. Seed, then steam for 20 minutes
(squash
will not be fully cooked). Set aside. (May be prepared
one day
ahead. Refrigerate.)

Bring water and tamari to a boil in a 2-quart saucepan over
medium-high heat. Add rice and return to a boil. Reduce
heat and
simmer, covered, until liquid is absorbed and rice is
tender. (Rice
may be cooked up to 2 days ahead; refrigerate until used.)

For Stuffing: In a large skillet, saute carrots, celery,
onion, thyme
and ginger in margarine or butter until onions are golden.
Thoroughly
toss in pecans, orange zest and rice. Season with salt and
pepper to
taste. Remove from heat and set aside. (Stuffing may be
prepared 1
day ahead and refrigerated.)

Put glaze ingredients into a small jar and shake vigorously
to
combine. Keep refrigerated until ready to use. (Glaze may
be
prepared a day ahead.)

One hour before serving, preheat oven to 375 F. Mound
stuffing
mixture into each squash half to about 2 inches over top of
squash.
Place stuffed squash halves in a baking pan filled with 1/2
cup of
water. Drizzle some glaze over stuffing and brush onto
squash. Cover
with foil and bake 20 minutes.

Drizzle remaining glaze over squash, and continue baking,
uncovered,
for another 20 minutes until glazed and lightly browned.
Serve
immediately.

Calories per serving: 326 Grams of fat: 5 % fat calories:
14
Cholesterol: 0 mg. Grams of fiber: 5.8

Adapted from a recipe in Delicious! magazine (November
1994) Typed
for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Bbq Lamb Salad W/Grilled Vegetables Goat Cheese (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3621
Serving Size : 4 Preparation Time :0:00
Categories : Lamb-Mt Bbq-Mt
Grill/Broil-Mt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lamb tenderloins
1/2 cup new mexicostyle bbq sauce
salt and freshly ground black pepper
4 cups mixed greens
8 slices goat cheese — 1/4-inch thick
8 pencil thin asparagus — grilled
1 red bell pepper — grilled and
— seeded, cut into 4
— pieces
1 yellow bell pepper — grilled and
— seeded, cut into 4
— pieces
2 new potatoes — cooked, grilled
— and cut into
— 1/4-inch thick
— slices

Prepare a wood or charcoal fire and let it burn down to embers. Brush the
lamb with the barbecue sauce and season to taste with salt and pepper.
Grill for 3 minutes on each side or until done. Serve on top of mixed
greens with grilled vegetables and goat cheese.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Making Jams and Jellies With Added Pectin
Categories: Canning, Preserves
Yield: 1 recipe

Fresh fruits and juices as well as commercially caned or frozen fruit
juice can be used with commercially prepared powdered or liquid pectins.
The order of combining ingredients depends on the type of pectin used.
Complete directions for a variety of fruits are provided with packaged
pectin. Jelly or jam made with added pectin requires less cooking and
generally gives a larger yield. These products have more natural fruit
flavors, too. In addition, using added pectin eliminates the need to
test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of
butter or margarine with the juice and pectin will reduce foaming.
However, these may cause off-flavor in a long-term storage of jellies
and jams. Recipes available using packaged pectin include:

Jellies–Apple, crab apple, blackberry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
loganberry, rhubarb, and strawberry.

Jams–Apricot, blackberry, boysenberry, dewberry, loganberry, red
raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and
spiced tomato.

Be sure to use Mason canning jars, self-sealing two-piece lids, and a
5-minute process (corrected for altitude, as necessary) in boiling
water. For more information about jams and jellies see “Preparing
butters, jams, jellies, and marmalades”.

Purchase fresh fruit pectin each year. Old pectin may result in poor
gels. Follow the instructions with each package and the process times
recommended in Table 1.

Table 1. Recommended process time for Jellies and Jam with Added Pectin
in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Gourmet Glazed Nuts

Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1/2 cup Sugar
2 cups Peanuts
1/4 cup Butter or margarine — melted
1 1/2 cups Pecan halves

Salt
Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable
cooking spray. Boil water; add nuts. Cook and stir for one minute; drain.
Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts
to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve
sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15
minutes; stir well and bake another 10 to 15 minutes or until evenly
toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt.
Store in refrigerator in a tightly covered container. Makes a great gift.
Makes 38 (1 oz.) servings.

Nutrient Value per 1 ounce: 93 calories (72 % from fats), 2 g protein, 5 g
carbohydrates, .7 g fiber, 8 g fat (1 g saturated), 9 mg cholesterol, 75 mg
potassium, 44 mg sodium.

– – – – – – – – – – – – – – – – – –

SEITAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Analog
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Stone ground, whole wheat
-bread flour
3 c Water
1/2 c Tamari
12 Slices fresh ginger, about
-1/8″ thick
1 Piece kombu, about 3″ long

Mix together flour and water to make a dough. Knead
until stiff (10 to 12 minutes by hand or 6 to 8
minutes by machine). Place in a bowl, cover with cold
water and allow to rest for about 10 minutes.

While dough is resting, bring 3 quarts of water to a
boil. Add tamari, ginger and kombu. Cook for 15
minutes, remove from heat and allow to cool completely.

Immerse dough in a bowl of warm water and knead to
remove starch. When water turns milky, drain it off
and refill bowl with fresh water. In final rinses, use
cold water to tighten gluten. Rinsing is complete when
liquid runs clear as dough is squeezed (about 8
changes of water.)

Lightly oil a 9″ x 5″ x 3″ loaf pan. Place seitan in
pan and let rest until dough relaxes, about 10
minutes. Use in recipes calling for uncooked seitan or
continue with following steps for cooked seitan or
continue with following steps for cooked seitan.

Bring 3 quarts of plain water to a boil. Add seitan
and cook for 30 to 45 minutes or until it floats to
surface. Drain and cut into pirces or leave whole.
Drain and cut into pieces or leave whole.

Place seitan in cold tamari stock and bring to a boil.
Lower temperature and simmer for 1 1/2 to hours,
depending on size of pieces.

Serve warm or use in recipe calling for cooked seitan.

From _Friendly Foods_ by Bro. Ron Pickarski, reprinted
in _Vegetarian Gourmet_, Winter 1992

– – – – – – – – – – – – – – – – – –