Title: CHICKEN EN CASSEROLE
Categories: Chicken
Yield: 8 servings

1.00 Four-pound chicken
1.00 c Celery, diced
0.50 c Minced onion
1.00 c Hot water
1.00 Green pepper, chopped
2.00 c Carrots, diced
0.25 c Cooking fat
1.00 c Milk
Salt and pepper
Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat.
Season with salt and pepper. Place chicken in casserole. Add water.
Cover. Cook slowly until chicken is tender. Add vegetables which
have been browned in the cooking fat. Cover. Cook slowly until
vegetables are tender. Add water if necessary. Remove chicken.
Combine milk and 2 tablespoons flour. Mix until smooth. Combine with
vegetables and chicken broth. Cook slowly, stirring constantly until
smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my
be added to give variety in flavor. 8 servings.

Mrs. M. Westrum, Scarville, IA.

MMMMM

Title: CINNAMON SHORTBREADS
Categories: Cookies, Holidays
Yield: 24 pieces

100.00 g Plain wholewheat flour 100.00 g Plain white flour
50.00 g Cornflour 50.00 g Semolina or ground rice
2.00 ts Cinnamon (or more) 225.00 g Soft butter or margarine
100.00 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7-1/2
inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients
together until they form a soft dough which leaves the sides of the bowl
clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very
lightly tinged with gold. It’s more tricky to tell when these are done
than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When it’s done, cut it into sections,
if you haven’t already done so, and leave it to cool and crisp up in the
tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

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Title: Raspberry and Fig Gratin
Categories: Desserts. Masterchefs, Frisco, Sfbg
Yield: 12 servings

1 c Raspberries, fresh 1/2 c Cream, sour, thinned with
1 c Figs, peeled, halved — 2 tb milk
3 tb Sugar, brown

Layer the raspberries in a gratin dish. Pour the sour cream over the
raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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OVEN ROASTED TEMPEH VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh, cubed
3 tb Tamari
2 tb Oil
1/4 c Tamari
1/4 c Flour
1/4 c Nutritional yeast
1/4 c Tahini
2 ts Basil
1 t Rosemary
2 ts Marjoram
1 t Sage
1/2 ts Black pepper
2 1/2 c Water
2 c Potatoes, cubed
1 c Carrots, cubed
1/2 c Celeriac, cubed
3/4 c Celery, chopped
3/4 c Onions, coarsely chopped
3/4 c Mushrooms, halved
1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb
tamari 1 tb olive oil. Bake on oiled cookie sheet
for 12 minutes. Remove from oven reduce heat to
350F.

Whisk 1 tb oil, 1/4 c tamari with flour, yeast
tahini to form a smooth paste. Whisk in the herbs.
Simmer for 5 minutes. Whisk in enough water to form a
thin gravy. Simmer for 10 minutes remove from heat.

In a 3-quart casserole or Duch oven with lid, combine
raw vegetables, except mushrooms peas, with gravy.
Stir. Bake gently, covered, for 45 minutes. Stir
once or twice during cooking. Add water if needed.
Add mushrooms peas cook, occasionally stirring,
for another 15 minutes. Serve.

“The Big Carrot Vegetarian Cookbook”

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ELDERBERRY GRAPE JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Elderberries
3 lb Half-ripe grapes
Sugar

Wash elderberries. Remove stems. Cover with water. Cook until soft.
Drain through jelly bag. Wash grapes. Remove stems. Cover with water,
cook until soft. Drain through jelly bag. Combine elderberry and grape
juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets from spoon. The Household Searchlight

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Date: Tue, 27 Jul 93 14:18:16 BST
From: Michael Traub

Low fat Date and Banana Cake
—————————-

This recipe is my modification of the one found in “The Vegan Cookbook”,
by Gordon Baskerville and Alan Wakeman, published by Faber and Faber
1986.

2/3 lb Wholemeal Flour
2 tbsp Baking Powder
6 Dates, pitted
2 tbsp Date Syrup
1 tbsp Barley Malt Extract
3 Bananas
3 tsp Vanilla Essence
1/8 pt Soy Milk
1/8 pt Water
1/4 lb Apple Sauce
1 doz Whole Almonds to Garnish

Mix the flour and baking powder together. Cut the dates up with a pair of
scissors and add to the flour. Put the bananas, the date syrup, malt
extract, apple sauce, vanilla essence, water and soya milk in a blender
and blend for about twenty seconds. You don’t really want the bananas to
be totally pulverised, a few little chunks are nice. Mix the liquid and
dry ingredients together. Place in a 6 inch baking tin, which has been
previously coated with non-fat spray and dusted with flour. Optionally
place a few almonds on top of the cake for decoration. Spray the top of
the cake with a little soya milk or oil (optional, though the cake gets
quite crusty without it). Bake in an oven at about 170 deg C/ 340 deg F
for approximately an hour or until a knife comes out clean.

This makes quite a substantial cake. To make a lighter cake use a flour
with less bran in it and use concentrated apple juice as a sweetener
instead of barley malt extract.

Title: MAPLE PECAN PIE
Categories: Pies
Yield: 1 servings

1/4 c Butter or margarine, melted
1 c Dark brown sugar
1 c Dark amber maple syrup
3 ea Eggs, well beaten
1/4 t Salt
1 t Vanilla
1 c Pecans
1 ea 9″ pie shell

Cream butter or margarine and sugar. Add syrup, eggs, salt, and
vanilla. Mix together and add pecans. Bake 5 minutes at 450øF then
reduce heat to 350øF and bake about 40 minutes until firm. Makes one
9″ pie.
From Connecticut Maple Syrup Recipes by Maple Syrup Producers

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Title: PUMKINCOOKIES
Categories: Cookies
Yield: 40 servings

4 c Flour
1 1/2 c Butter
2 c Quick Cooking Oats
2 c Brown Sugar
2 ts Baking Soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla
1 cn Pumkin,solid,packed (16oz)
1 c Chocolate Chips
1 c Raisins
1 c Chopped nuts
1/2 pk M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and
egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry
ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by
teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or
until firm and lightly golden brown. Remove from cookie sheets, cool on
racks. Decorate with M M right away or drizzle with LEMON GLAZE: 1 3/4 cup
of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice
Combine all three and glaze the cookies with it, or decorate with jelly
beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

—–

EASY COCONUT MACAROONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1/2 c Confectioner’s sugar
1/2 ts Vanilla
4 oz Shredded coconut

Place egg whites into a bowl and beat until stiff,
gradually adding sugar. Add vanilla and beat again
until light and smooth. Carefully stir in coconut.
Drop spoonfuls of mixture onto greased baking sheets.
Bake at 270 degrees (slow oven) about 40 minutes,
until macaroons are delicately browned around edges.

– – – – – – – – – – – – – – – – – –

Title: PUMPKIN ICE-CREAM PIE
Categories: Vegetables, Desserts, Ice cream, Holiday
Yield: 6 servings

1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate
up to 8 hours ahead. Calorie Trimmer: Use
reduced-calorie margarine, vanilla nonfat frozen
dessert instead of the ice cream and 2 cups thawed
frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch
deep-dish pie plate ready. 2. Mix butter and cracker
crumbs in a medium-size bowl until evenly moistened.
Press over bottom and up sides of pie plate. 3. Bake 8
minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold
in pumpkin just until blended. Fold in ice cream and
vanilla until blended. 5. Spoon into crust, swirling
top. Freeze until hard, at least 4 hours. 6. Up to 8
hours before serving: Pipe whipped cream in lattice
design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About
10 minutes before serving without garnish: 198 cal, 2
g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10
mg chol with margarine, 147 mg sod. Per “trimmed”
serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg
chol, 152 mg sod

Recipe From: Woman’s Day magazine 11/26/91

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