SPINACH LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice — cooked
1 c Celery, stalks and leaves
-chopped
2 c Spinach — cooked
Wheat germ

Chop spinach and add other items. Pour into greased
loaf pan. Sprinkle with wheat germ. Bake at 400 deg
for 30 minutes. Swiss chard can be substituted. Serves
2.

Vegetarian Persuasion/Canadian Natural Hygiene
Society/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Date: Thu, 21 Apr 94 10:26:43 EDT
From: MPAX@pbs.org

Spicey Chickpea/Butterbean Pasta

1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers
(if chili peppers are not very hot you will also need)
1 – 2 jalepanos
tobasco sauce

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute
in stock (include the seeds) for about 2 minutes. Add chickpeas
and more veg stock and cook for 5-10 mins. Add the butterbeans
with liquid and the rest of the veg stock. Let simmer and liquid
reduce some.

If chilis are not hot enough, puree in blender or chopper 1 or
2 jalepanos and add. Then add tobasco to taste.

I am drooling thinking about the leftovers in the fridge.
I can’t wait to make and eat more.

Title: GARNISHES FOR DRINKS
Categories: Beverages
Yield: 1 servings

—————–FOR FRUIT AND MILK DRINKS—————–
Mint leaves
Lemon or lime slices
Orange slices
Maraschino cherries; on
-toothpick
Whipped cream
Candy canes
Pineapple chunks; on
-toothpicks with cherries
Strawberries, fresh; on
-toothpick
Chocolate; shavings or curls
Coconut; shredded
-Ice cubes with frozen fruit
-inside or chunks of fruit
-dipped in lemon juice
-frozen

——————-FOR VEGETABLE DRINKS——————-
Parsley
Watercress
Celery; sticks
Carrot; sticks or curls
Lemon; or lime spirals
Scallions
Chives; chopped
Paprika
Pepper; freshly ground
Olives, black or green
-on toothpicks
Radish; spirals

————————FOR COFFEES————————
Cinnamon sticks
Whipped cream; topped with
-cinnamon or shaved
-chocolate

—————-FROSTING GLASSES (SEE BELOW—————-

To frost glasses: Dip glasses into water, and while
still dripping wet, place them in the freezer of the
refrigerator. Leave them at least 2 or 3 hours.

Sugar Frosted Glasses: (for fruit drinks) Moisten top
of glass and rim area with a wedge of lemon, lime or
orange. Just rub it along the glass edge, then dip in
superfine sugar place in freezer for a few hours.
Moistener could be grenadine syrup.

Salt Frosted Glasses: (for vegetable drinks) Use salt
along the rim area.

compiled from a variety of sources.

—–

Title: TEA SMOKED DUCK OR CORNISH HENS
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 1/2 lb Duck *
3 tb Sichuan peppercorns
3 tb Coarse salt
1 1/2 tb Sugar
4 Quarter-sized slices fresh
-ginger, shredded
3 Green onions, cut into
-2-inch pieces, crushed
1/4 c Chinese rice wine or dry
-sherry
Asian sesame oil
ACCOMPANIMENTS:
Chinese Steamed Lotus Buns
Slivered green onions
Hoisin sauce (1/2 teaspoon
-per serving)
SMOKING MATERIALS:
1/2 c Sichuan peppercorns
1/2 c Raw long-grain rice
1/2 c Black tea leaves
1/2 c Dark brown sugar
2 Cinnamon sticks, broken into
-small pieces
4 Whole star anise or the
-equivalent in pieces

* or 2 Cornish game hens, about 1 1/2 pounds each (see
note)

Remove fat from duck or hens and discard. Rinse
thoroughly with cold water. With the palm of your
hands press down on the breastbone to snap the bone
and flatten the bird. Pat dry.

Marinating: In an ungreased skillet or wok over medium
heat, toast the peppercorns and salt until the salt
turns a tan color and the peppercorns are aromatic,
about 5 minutes. Finely grind in a food processor or
spice mill and combine with sugar, ginger, onions and
wine. Rub mixture throughout the duck or hens inside
and out and place in a shallow heat-proof bowl (select
one that will fit comfortably into the wok or pot that
you will steam in). Cover and marinate overnight or up
to 3 days, refrigerated. Turn every few hours, Remove
from the refrigerator. Let the duck or hens come to
room temperature.

Steaming: Fill the bottom of wok or steaming pot with
boiling water. Place bowl with the duck or hens and
marinade on a rack over the water. Cover and steam 1
1/2 hours for duck, 45 minutes for hens.

At 15-minute intervals, check water level and
replenish with more water if needed. Remove hens with
their bowl. Cool. Transfer duck or hens to a cooling
rack; scrape off marinade. (Save duck stock. It makes
a delicious cooking stock for vegetables.) Set hens in
a cool, airy spot to dry for at least 4 hours, or
refrigerate, overnight, uncovered,

Smoking: Line bottom of a wok with heavy-duty aluminum
foil. Mix together and distribute smoking materials on
the bottom. Set a 9 or 10-inch round cake rack into
the wok or devise a rack by crisscrossing 6 wooden
chopsticks in the middle of the wok. Place duck or
hens directly on rack. Turn heat to medium-high. When
the smoke begins, cover the wok and smoke for 10 to 20
minutes, or until duck or hens turn golden brown.
Remove from rack and brush lightly with sesame oil.
The hens may be served at this point or browned.

Browning: Place hens breast side up on a roasting rack
in a 425 degree F. oven for 5 to 10 minutes to crisp
the skin.

Serving: Chop duck or hens into bite-size pieces, or
remove bones and cut meat into thin slices. Serve with
Lotus buns and accompaniments.

Note: If you are preparing more than 2 hens, you will
need to steam and smoke them in 2 batches.

PER SERVING (duck, not counting lotus buns): 700
calories, 38 g protein, 1 g carbohydrate, 58 g fat (20
g saturated), 168 mg cholesterol, approximately 1,270
mg sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

—–

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

Title: CHICKEN SALAD ASIAN-STYLE
Categories: Salads, Poultry, Oriental
Yield: 6 servings

4 Chicken breast halves
– cooked, skinned, boned
– broken into small pieces
1 cn Water chestnuts (8 oz can)
– drained, sliced
3 Green onions with tops
– chopped
1/4 c Sesame seeds, toasted
1/3 c Sliced almonds, toasted
1 tb Poppy seeds
Dressing
1 cn Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce
– broken into small pieces

In large bowl, mix together chicken, water
chestnuts, green onions, sesame seeds, almonds and
poppy seeds. Pour Dressing over chicken mixture; toss
gently to mix well. Refrigerate salad until chilled,
about 2 hours.
At serving time, mix chicken mixture with noodles
and lettuce. Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons
sugar, 4 tablespoons cider vinegar, 1 teaspoon salt
and 1/2 teaspoon pepper. Add 1/2 cup salad oil; shake
to mix well. NUTRITIONAL INFORMATION PER SERVING: 295
calories; 23 grams protein; 14.8 grams fat; 18.8 grams
carbohydrates; 49 milligrams cholesterol; 143
milligrams sodium.

—–

Divinity Surprise Cookies

Recipe By :Cookbook USA
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg whites — room temperature
1 c. sugar
1 tsp. vanilla
1 (12 oz.) pkg chocolate chips
Few drops food coloring — optional

Beat egg whites until stiff. Continue beating and gradually add
sugar. Fold in vanilla and chocolate chips. Drop by teaspoonfuls 2
inches apart onto cookie sheet lined with parchment paper. Bake 30
minutes at 300 degrees. Cool on parchment paper.

– – – – – – – – – – – – – – – – – –

Title: APPLE RYE BREAD PUDDING
Categories: Desserts, Vegetarian
Yield: 8 servings

—————–FORMATTED BY S.GRABOWSKI—————–
5 1/2 c Cubed fresh or stale
Sourdough, wheat, or rye
Bread
1/2 c Raisins
1 tb Caraway seeds ->OR<- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter ->OR<- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) ->OR<- Vanilla soy milk Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 -----

Celery Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — cubed
15 ounces Celery — cubed
1 Onion — cubed
2 tablespoons Butter
1 tablespoon Curry Powder
1 tablespoon Ginger — cubed
1 teaspoon Cayenne Pepper
1 Chilipepper
1 1/2 quarts Broth
Salt — Pepper
Lemonjuice
2 ounces Butter

1.Saute the onion and potatoes in the butter, add the seasonings.
Stir well; add celery and fill up with broth. 2.Put in salt and pepper
and simmer for 30 minutes. 3.With a mixer puree all and season with
lemonjuice and mix in the butter. Serve with toasted breadcubes and a
finely chopped green onion sprinkled on top of each serving.

Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: CEASAR SALAD (ORIGINAL)
Categories: Gourmet, Salads
Yield: 4 servings

2 Romaine lettuce
1/2 ts Fresh ground black pepper
1/2 ts Salt
8 tb Parmesan cheese
10 dr Worcestershire sauce
2 md Lemons, juice of
4 oz Garlic flavored oil
2 Coddled eggs
1/2 c Croutons

Recipe by: Ceasar Cardini
Break romaine lettuce into 2-inch strips, discarding outer leaves. Then
pour oil over lettuce.
Sprinkle pepper and salt over lettuce. Toss several times, add eggs,
Worcestershire and lemon
juice. Toss several times again. Sprinkle with cheese, add croutons,
toss one more time. Serve
immediately.

—–