Title: VEGETABLE LASAGNE (MCDERMOTT)
Categories: Main dish, Vegetarian, Vegan
Yield: 8 servings

9 Lasagne noodles
-(OR as much as needed)
1 lb Tofu
1/2 c Tomato paste (or sauce)
1 -to:
2 c Tomato sauce
-(as much as desired)
1 bn Chard (or spinach)
3 tb Nutritional yeast
1/2 ts Salt
1 ts Thyme
1 ts Basil
3 tb Canola oil
3 sm Onions; -OR-
1 lb Mushrooms
3 Celery stalks
1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional
yeast, spices, tomato paste. Chop the celery,
caulflower, and onion finely and saute in oil. When
mostly cooked add the mushrooms, sliced. When the
mushrooms are done, add the vegetables to the tofu and
mix well.

Cook the lasagne noodles in water until done. This
can be done beforehand to save time. Grease your
casserole pan lightly with some oil to help prevent
sticking. Place a layer of noodles down and spoon
some tomato sauce over it. Put a layer of
tofu/veggies down.

Saute the chard (or spinach) in a pan with just a
little bit of oil. When completely cooked down and
soft, add half to the lasagne, spreading evenly over
the layer. Add more sauce then noodles, then tofu
than another layer of chard. Top with more sauce,
more noodles and a large amount of sauce (to prevent
any burning or drying out of the noodles when they’re
cooked). Preheat oven to about 350 or 375 and cook
roughly 35 minutes, or until bubbly and hot. SERVE!
I guarantee it’ll be among the best lasagne you’ve
ever had….

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

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Jeanne Owen’s Chili Con Carne

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Olive oil
3 pounds Beef round,lean — 1″ cubes
2 Onions,medium — finely chopped
3 Garlic cloves,med — fine chop
Salt
4 cups Water — boiling
1 teaspoon Caraway seeds
2 teaspoons Sesame seeds
1/2 teaspoon Oregano,ground — pref. Mexican
3 tablespoons Red chile,ground — hot-mild
1 cup Olives,green — pitted
2 cans Kidney beans (16oz ea)

1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat.
Add the beef cubes a few at a time, stirring to brown evenly. As they are
browned, remove cubes to a plate and set aside, add more cubes to the pan.
Continue the process, adding more oil if necessary, until all the meat is
browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes,
then add the garlic. Cook until the onions are translucent.~ 3. Return the beef
cubes to the pan, season with salt to taste, then add the boiling water,
caraway and sesame seeds, and oregano.
Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4.
Gradually stir in the ground chile, tasting until you achieve the degree of
hotness and flavor that suits you palate.~ 5. Add the olives and simmer,
covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney
beans and heat through.~

– – – – – – – – – – – – – – – – – –

Title: CALDO CALLEGO (SPANISH VEGETABLE AND SAUSAGE
Categories: Spanish, Pork, Vegetables, Soups/stews, Meats
Yield: 4 servings

2 ts Olive oil
1/2 c Chopped onion
3 Garlic cloves, minced
1 qt Water
2 Pkts instant beef broth and
-seasoning mix
1 Pkt instant chicken broth
-and seasoning mix
6 oz Pared and diced potato
1 c Seeded and diced canned
-Italian tomatoes
1/2 c Diced carrot
1 Bay leaf
6 oz Cooked veal sausage, sliced
4 oz Draines canned chick-peas
-(garbanzo beans)
1 c Cooked chopped kale
1 tb Minced fresh parsley
1/2 ts Oregano leaves
1/4 ts Pepper

In a 3- to 4-quart saucepan heat oil over high heat.
Add onion and garlic; saute until onion is
translucent, 1 to 2 minutes. Add water and broth
mixes and stir until dissolved. Reduce heat to low
and add potatoes, tomatoes, carrot and bay leaf; cover
and let simmer until vegetables are tender, 35 to 40
minutes. Add remaining ingredients and cook until
sausage and chick-peas are heated through, about 5
minutes longer. Remove and discard bay leaf before
serving.

Makes 4 servings, about 1 1/3 cups each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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MEATLESS SUNDAY ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROAST—–
2 cl Garlic — minced
12 oz Vegetable sausage mix
1 ea Egg
4 ea Vegetable schnitzles — OR
-5 vegetable burgers
4 1/2 oz TVP® mince, unflavored
4 tb Soy sauce — or veg extract
3 tb Vegetable oil
—–SAVOURY STUFFING—–
1 ea Loaf brown bread — cubed
6 tb Margerine
5 ea Stalks celery — chopped
1 ea Onion — chopped
4 ea Fresh sage leaves — chop fine
1 tb Dried mixed herbs

Roast Start preparing the roast the day before it’s
needed. Preheat oven 350. Grease and flour a large
casserole dish or mold. Sprinkle one half the garlic
over the inside of the dish.

Measure the sausage mix, egg, and 1 pint water in
large mixing bowl. Stir well and leave 5 mins for the
liquid to absorb.

Measure 1/4 pint water into food blender. Add veggie
burgers and blend to even consistency.

Mix TVP® mince and 1 pint water in bowl. Stir well and
let stand 5 mins.

Combine sausage mix, pureed burgers, and the soaked
TVP® mince together in a large bowl. Add remaining
garlic and soy sauce. Mix well. Coat the casserole
dish with the vegetable oil, and pour the mixture into
the dish, pressing it firmly on to the sides and
bottom. Leave large cavity in the middle of the
stuffing. Firm mixture with the back of a spoon or
your knuckles.

Bake 1 1/2 hours in the oven. Allow to cool, then
cover and place overnight in the frig.

Make stuffing Preheat oven to 350. Place cubes of
bread in large mixing bowl. Melt margerine in a large
frying pan. Add celery and onion and saute 5 mins,
until lightly brown. Pour the saute into mixing bowl
with the bread cubes. Add 1/4c water, the sage and
mixed herbs. Mix very well. Fill roast cavity with
this stuffing. Any remainder may be placed in baking
dish and baked separately later.

Turn casserole dish upside down on a baking tray, or
roasting pan, without removing the dish. Place in
oven and bake 45 mins. Remove casserole dish and
continue baking one more hour. After half an hour,
place extra stuffing in oven and bake the extra 30
mins.

Serve the stuffed roast with hot gravy, extra
stuffing, baked sweet potatoes, cranberry sauce,
mashed and roast potatoes, etc.

Good source of protein, calcium, potassium, iron, zinc.
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

– – – – – – – – – – – – – – – – – –

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

GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Okra
6 tb Bacon grease
2 Medium onions — chopped
2 Celery stems — chopped
1 Green pepper — chopped
1/4 c Flour
2 c Tomatoes
4 tb Worcestershire
1/8 ts Cloves
1/2 ts Chili pwd.
1 tb Salt
1 t Pepper
1 t Oregano
1 t Thyme
1/4 c Parsley — minced
1 qt Water
1 1/2 lb Shrimp* — peeled deveined

Cut and fry okra in bacon grease. Add onion, celery,
green pepper. Blend in the flour and cook over low
heat, stirring constantly, until mixture is bubbly and
vegetables are tneder. Add tomatoes, Worchestershire,
cloves, chili pwd, salt, pepper, oregano, thyme
parsley water and shrimp* (may substitute or add other
seafood as available–the best gumbo I every ate
included fresh crab, shrimp, and red fish–). Simmer
one to two hours. Serve over rice. (This recipe from
my former sister-in-law, Sandee Hunt, who was a great
cook.)

– – – – – – – – – – – – – – – – – –

Cheese-Garlic Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese — shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder

Heat oven to 450 degrees

Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30
seconds. Drop dough by spoonfull onto ungreased cookie sheet. Bake 8 to 10
min or until golden brown. Melt and mix margarine and garlic powder. Brush
over warm biscuits before removing from cookie sheet Serve warm.

(10-12 biscuits)

– – – – – – – – – – – – – – – – – –

Rhubarb Juice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice
back in kettle and add other ingredients. Bring to a boil. Boil for 5-10
minutes. Pour in warm jars right from stove and seal

– – – – – – – – – – – – – – – – – –

FIFTEEN-BEAN CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Casseroles
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Bean soup mix — discard the flavorin
1 large Onion — chopped
1 teaspoon Garlic
1 teaspoon Celery salt
2 Celery stalks — chopped
1 Bay leaf
1 dash Cayenne pepper
1 pound Kielbasa sausage

Soak beans overnight. Drain. In crockpot, cover beans with water. Add all
other ingredients except sausage. Cover and cook on high for one hour;
turn to low and cook overnight. Stir once or twice during cooking. One
hour before serving, check the texture of the soup. If too thin, mash
some of the beans. Add sliced keilbasa. Cook one hour more. Serve with
rice or bread.

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER EASTER EGGS
Categories: Candy, Pnutbutter, Chocolate
Yield: 1 servings

1/4 lb Butter, softened
1 18-oz jar of peanut butter
1 lb Confectioner’s sugar
1 pk Semi-sweet chocolate chips

1. Mix together everything except the chocolate chips. 2. Shape into
eggs. 3. Let dry overnight. 4. Melt Chocolate chips in a double
boiler and dip shaped eggs into melted chocolate.

MMMMM

Title: Apricot-Walnut Strudel Cookies
Categories: Cookies
Yield: 2 servings

Mmmm—————-
————pastry—–
—————————
1/2 c Sour cream
1/4 c Unsalted butter, softened
1 c Flour
1/4 ts Salt
Mmmmm—————
————filling—- — €
—————————
2/3 c Apricot jam
2/3 c Walnuts, chopped
2 tb Raisins
2 tb Golden raisins

1. With an electric mixer on medium speed, blend the sour crem and
butter until smooth, about 2 minutes. Add the flour and salt and
blend until the dough comes together, about 30 seconds.

2. Form the dough into 2 disks, wrap in plastic and chill overnight.

3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the
middle. Lightly grease a baking sheet.

4. On a lightly floured surface, roll out each disk to a circle about
9 to 10 inches in diameter and less than 1/8 inch thick.

Prepare the Filling:

5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a
1/4 inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1
tablespoon of the raisins and 1 tablespoon of the golden raisins over
the jam.

6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking
sheet. With a sharp knife, slice the roll halfway through into about
12 sections.

7. Repeat the procedure with the remaining dough and filling.

8. Bake for 40 to 45 minutes, or until golden brown. Cool on the
baking sheet for 5 minutes. Cut the slices through; cool completely
on the sheet. Store in an airtight container for up to 1 week or
freeze for several months.

Source: Corby Kummer’s “Joy of Coffee”

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