Blend first 7 ingredients in processor or blender. Add Parmesan cheese
and blend just until combined. Season to taste with salt. Can be
prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad. Serves 4.

Onion Soup with Cheese Toast

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onions — sliced or chopped
2 cups boiling water
2 cups milk
large lump of butter
1 cup cheese bread — grated
salt and pepper
4 slices buttered toast

1. Cook the onions in salted water until tender, add the milk and
simmer together
for about 10 mintues.
2) Add the butter and pepper.
3) Put a slice of the buttered toast in each flat bottomed soups dish,
heap grated cheese
on the toast, and pour the soup broth over top.

– – – – – – – – – – – – – – – – – –

NOTES : Not your traditional Onion Soup Au Gratin.. but it sounds good.

Title: INDOOR S’MORES
Categories: Candies, Snacks, Desserts
Yield: 48 servings

2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate
-morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about
-8 cups)
3 c Miniature marshmallows

Makes 48 squares

*DIRECTIONS*

Grease a 13x9x2″ rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly
until completely coated with chocolate. Fold in marshmallows, 1 cup at a
time. Press mixture evenly in pan with piece of waxed paper. Let stand
until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.

From Golden Grahams Cereal box

—–

PEPPER- -TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions, thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs — chopped
4 Garlic cloves
— peeled coarsely chopped
Salt
1 lb Red peppers or pimientos
— thinly sliced
1/2 lb Chopped savoy -ÿÿ
— Smooth-Skinned Cabbage
6 c Stock
1 lb Very ripe tomatoes — peeled,
— seeded and chopped
— (juice reserved)
Chopped cilantro
— for garnish

Remove stems, Seeds veins from chiles. Tear flesh
into a few large pieces, cover with 1 cup water in
small saucepan and bring to boil. Simmer 20 minutes,
then puree in blender. Heat oil in pan and add onions,
bay leaves, cloves, coriander, parsley and garlic.
Cook over medium heat several minutes until onions
have begun to soften, then add salt, peppers and
cabbage. Stir to combine and coat vegetables with oil.
Add 1/2 cup water or stock, cover pan and cook over
low heat 10 minutes. When vegetables have wilted, stir
in 1/4 cup pureed chiles or 1 to 2 teaspoons chile
powder. Add tomatoes, their juice and remaining water
or stock. Bring to boil, then reduce heat, cover and
simmer very slowly 30 minutes. When finished cooking,
remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if
needed. Add more chile if desired. Serve soup with a
sprinkling of chopped cilantro.

Deborah Madison, “Prodigy Guest Chefs Cookbook”

– – – – – – – – – – – – – – – – – –

Title: Suitable Containers, Covers, and Weights for Fermenting Food
Categories: Canning, Pickles, Preserves
Yield: 1 text

A 1-gallon container is needed for each 5 pounds of fresh vegetables.
Therefore, a 5-gallon stone crock is of ideal size for fermenting about
25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass
containers are excellent substitutes for stone crocks. Other 1- to
3-gallon non-food-grade plastic containers may be used if lined inside
with a clean food-grade plastic bag. Caution: Be certain that foods
contact only food-grade plastics. Do not use garbage bags or trash
liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an
acceptable practice, but may result in more spoilage losses.

Cabbage and cucumbers must be kept 1 to 2 inches under brine while
fermenting. After adding prepared vegetables and brine, insert a
suitably sized dinner plate or glass pie plate inside the fermentation
container. The plate must be slightly smaller than the container
opening, yet large enough to cover most of the shredded cabbage or
cucumbers. To keep the plate under the brine, weight it down with 2 to 3
sealed quart jars filled with water. Covering the container opening with
a clean, heavy bath towel helps to prevent contamination from insects
and molds while the vegetables are fermenting. Fine quality fermented
vegetables are also obtained when the plate is weighted down with a very
large clean, plastic bag filled with 3 quarts of water containing 4-1/2
tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold
for packaging turkeys are suitable for use with 5-gallon containers.

The fermentation container, plate, and jars must be washed in hot sudsy
water, and rinsed well with very hot water before use.

===========================================================

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

—–

ANASAZI BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Anasazi beans, dry — picked
-over and rinsed
Vegetable stock or water
1 md Onion — chopped
2 lg Garlic cloves — pressed or
-minced
1/4 ts Coriander
1/2 ts Cumin
1 Jalapeno or other pepper
-finelychopped
Salt to taste
Green onions — minced, and/or
-cilantro leaves for garnish

Cover the beans in water and soak overnight, allowing
extra water for expansion. Drain, reserving soaking
water. Measure soaking water and add stock or water to
equal 6 cups. Pour into pot.

Add remaining ingredients except salt and bring to a
boil. Cover, reduce heat andcook at a low simmer for 1
1/2 to 2 hours, or until beans are tender. season with
salt to taste and serve hot, garnished with green
onion and/or cilantro. Makes 4 servings.

Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb;
0 chol; 422 mg sod; 6 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

4 cups of chicken stock
1/2 eggplant
1 stick celery
2 strips of bacon
1 chard leaf
1/2 zucchini
1 carrot
1 onion
10 basil leaves
salt and pepper to taste
Bring stock to a boil, cut vegetables (not basil) and the bacon into
small cubes. Add vegetables to the stock and simmer gently for 15
minutes. Add bacon cubes to the soup for the last 8 minutes of cooking
time. Check the seasoning and add salt and pepper to taste. Cut basil
leaves into thin strips and add these to soup just before serving.

VARIATION: Add any other vegetales you have to this soup.

Date: Tue, 17 Aug 93 11:24:14 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

This is a recipe from a friend. The comments at the end are his.
[recipe originally from: _Cooking Without Fat_ by George Mateljan]

CREAMY NEW YORK CHEESECAKE

2 32-ounce cartons plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
(I use Health Valley Cookies, available in most stores)
1 cup honey
2 teaspoons vanilla
4 tablespoons arrowroot (available at natural food stores in bulk)
5 egg whites (2 1/2 eggs or egg substitute equivalent)

* Day before drain yogurt to make yogurt cheese (24 hours is best)

1. Preheat oven to 300 F
2. Moisten fingers with water and press cookie crumbs over bottom and
slightly up sides of 9- or 10-inch spring form pan. Chill while preparing
remaining ingredients
3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot
and egg whites until thoroughly blended.
4. Pour filling into crumb lined pan.
5. Bake at 300 F for 60-75 minutes until center is set and surface is lightly
browned.
6. Remove from oven, cool to room temperature; refrigerate several hours
until thoroughly chilled.

yield: 12 servings

Nutrition information
Calories: 214
Fat .3 (that is right, read this as “point 3 grams”)
Percentage of calories from fat: 1%
Choleserol 2.7 milligrams
Sodium 156 milligrams
Dietary Fiber 1.3 grams

It takes almost like a cheesecake but there is a subtle difference.
I had this with fresh strawberries on top. It would probably be
possible to substitute a can of pumpkin filling for 1 of the 32 ounces
of yogurt. Pumpkin is actually a fruit. It is also a member of the
squash family. By substituting pumpkin for yogurt, you would probably
gain complex carbohydrates, lose protein, and exchange one set of
vitamins for another. Overall the balance would improve on the dessert.

Potato and Green Bean Salad

Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad:
1 pound green beans, cut into 2″ lengths and
steamed 5 minutes
4 large potatoes, cooked until just tender, peeled
and cubed (about 4 cups)
2 scallions, sliced, including some green
tops

Dressing:
2 tablespoons olive or canola oil
2 tablespoons white wine or rice vinegar
1 large clove garlic, crushed
1 small red onion, thinly sliced into rings
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste

Placed the cooked beans, potato cubes, and scallions ina bowl.

In a jar, combine all the dressing ingredients. Cover tightly and
shake well. Pour the dressing over the salad and toss gently to
mix well.

(Prepare several hours or a day ahead.)

– – – – – – – – – – – – – – – – – –

Pasta Bean Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Pasta — Eden Organic Sifted
-OR whole wheat vegetable
1 Broccoli head — cut into
-flowerettes
1 cup Carrots — cut into match-
-sticks
1 md Red pepper — sliced into
-thin strips
1 cup Onions, green — sliced
30 ounce Beans, navy or pinto — Eden
-organic (2 15-oz cans)
—–DRESSING—–
4 Garlic cloves — pressed
1/3 cup Sesame oil, toasted — Eden
3 tablespoon Umeboshi paste — Eden
1/4 cup — water

Cook pasta as package directs. Drain and cool. Whle pasta is cooking, bring
3 cups of water to a boil.
Blanch carrots and broccoli separaely by dropping into boiling, salted water
for 1-3 minutes. Drain and rinse with cool water. Mix together pasta, beans,
vegetables, and red pepper. Prepare salad dressing by mixing garlic, oil,
umeboshi paste and water in a blender. Mix into salad.

Healthy Recipes/Eden Foods/MM by DEEANNE

– – – – – – – – – – – – – – – – – –