Title: SEITAN ROAST WITH MUSHROOM GRAVY
Categories: Vegetarian
Yield: 6 servings

1 lb Seitan
2 c Sliced mushrooms
2 c Sliced onions
1 1/3 oz Tofu scrambler
4 c Water
1 tb Chopped fresh basil leaves
1 tb Chopped fresh sage leaves

Slice seitan into 1/2″ slices place in a Dutch oven.
Layer mushrooms onions on top. In a bowl, combine
dry tofu scrambler with water, basil sage. Pour
over seitan vegetables. Bring to a boil simmer
gently for 30 minutes, till gravy has thickened.

“Vegetarian Times” November, 1991

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Hazelnut Caramels

Recipe By :
Serving Size : 81 Preparation Time :0:00
Categories : Candy Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 1/4 cups brown sugar — packed
1 cup sugar
1 1/4 cups dark corn syrup
1 14 oz can sweetened condensed milk
1 vanilla bean — split lenghwise
1 cup toasted hazelnuts — coarsely chopped
cellophane/colored plastic wrap

Line a 9″ square baking pan with 2″ high sides with heavy duty aluminum foil,
extending foil over the sides of the pan. Butter foil.

Melt 1 cup butter in a heavy large saucepan over low heat. Add both sugars,
corn syrup and sweetened condensed milk and stir until sugar dissolves.
Scrape seeds from vanilla bean into mixture; add bean. Attach a clip on
candy thermometer to the side of the saucepan. Increase heat to medium and
bring mixture to a boil. Cook mixture for 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. Continue cooking until candy
thermometer registers 242F, stirring frequently, about 5 minutes longer.
Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into
prepared pan (do not scrape saucepan). Cool until almost firm, about 1 hour.

Using a buttered heavy large knife, score 8 lines lengthwise to a depth of
1/4″ in caramel, then score 8 lines crosswise. Using same buttered heavy
large knife, cut caramel on scored lines into pieces. Wrap each piece of
caramel in colored cellophane/plastic wrap.

Can be make 2 weeks ahead. Store in an airtight container.

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Title: SEAFOOD SOUFFLE CASSEROLE
Categories: Main dish, Casserole, Seafood
Yield: 1 casserole

12 sl Of bread
2 c Halibut, flaked
1 c Celery, sliced thin
1 sm Onion; chopped fine
1 cn Sliced water chestnuts
4 oz Canned mushrooms (sliced)
2 c Milk
1 c Mayonnaise
4 Eggs; beaten
2 cn Cream of chicken soup
1/2 c Grated cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on
bottom of 9"x13″ baking dish. Mix fish, celery, onion,
chestnuts, mushrooms. Spread atop bread cubes, salt
and pepper. Cube remaining bread and place on mixture.
Mix beaten eggs, milk and mayonnaise. Pour over
casserole and refrigerate overnight (covered). When
ready to bake, remove from refrigerator. Cover with
cream of chicken soup. Bake at 325 degrees F. for 45
minutes (uncovered). Remove from oven, cover with
cheese. Bake 15 minutes longer. Excellent for a
potluck or crowd. Good with crab, shrimp or halibut.

Kathy, Haines, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

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Aunt Sadie’s Savory Kugel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Jewish
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cup fine noodles — *
1 each cube margarine
3 each extra large eggs — beaten
1/2 cup sour cream
salt and pepper — to taste

*cooked and drained 1 very large onion, finely diced This fine dish was made by
my Aunt Sadie Jean Greenfield Gibrich in the “ol days” before we knew what
cholesterol was. We used to saute the onion in 1 cup pure rendered chicken
fat. Did this taste good!! Look for the fine noodles in the Jewish section of
your supermarket. Preheat oven to 375 degrees. Pam Spray 9 x 13 inch pan. (Pam
is Barbara’s Saute onion in fat until onion is clear> but not brown. Add to
cooked nood along with sour cream, eggs, salt and pepper. Transfer to sprayed
casserol dish and bake 375 for about 40 minutes until set and lightly browned
on top Good served with brisket of beef and sweet sour red cabbage.

– – – – – – – – – – – – – – – – – –

Vidalia Onion Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Special Vidalia
Bon Appetit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Ritz crackers — crushed or
-any buttery crackers
6 tb Unsalted butter — 3/4 stick
-room temp
2 c Vidalia onions — thin slice
-or any sweet onion
-or yellow onions
3/4 c Milk — do not use low-fat
– or nonfat
2 Eggs
3/4 ts Salt
3/4 c Sharp cheddar cheese
-packed, grated
Paprika
Parsley — freshly chopped

Preheat oven to 350′. Mix crackers and 4 tb butter in bowl until well
blended. Press mixture on bottom and up sides of 8 inch pie plate.

Melt remaining 2 T butter in heavy medium skillet over medium heat.
Add onions and saute until tender about 12 minutes. Arrange onions in
cracker crust. Beat milk, eggs, and salt in medium bowl until
blended. Season with pepper. Pour egg mixture over onions in crust.
Sprinkle cheese over filling. Sprinkle with paprika.

Bake pie until knife inserted in center comes out clean, about 35
minutes. Garnish with parsley and serve.

Source: Bon Appetit, 11/92

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Festive Cocktail Bake

Recipe By : Ann Moreschi – Cooking with Class
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Oil
1 Med Onion — Chopped
2 Ea Tomatoes — peeled and chopped
1 Can Chopped Chilies Or Jalepenos — 4 ox.
1 Pkg Froz Chopped Spinach — thawed/squeezed dry
2 C Monterey Jack Cheese — about 8 oz., grated
1 C Sour Cream
2 Cans Sliced Black Olives — drained
1 Tbsp Red Wine Vinegar
1 Tbsp Garlic Powder — scant
8 Oz Cream Cheese — sliced into sm pcs
Tortilla Chips

Heat oil in medium skillet. Add onion and saute until softened. Add chopped
tomatoes and chilies and cook for two minutes.

Transfer onion mixture to large bowl and add spinach. Mix well. Stir in
remaining ingredients except for tortilla chips and mix well. Season with
salt and pepper.

Spoon into pam-sprayed shallow baking dish. (can be refridgerated for up to 2
days at this point. Return to room temperature before baking.)

Bake at 400 until bubbly and lightly browned, about 30 minutes.

Serve hot with tortilla chps.

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NOTES : Any leftover can be used on a baked potato or to season a can of peas.

Title: Lemon-Oatmeal Crispies
Categories: Cookies
Yield: 36 servings

Mmmm—————-
———ingredientes–
—————————
2/3 c Vegetable oil
2/3 c Brown sugar
1/2 c Egg whites
2 tb Lemon juice
2 tb Grated fresh or finley chop-
Ped dried lemon rind
1 ts Lemon flavoring
1 c All-purpose flour
1 c Rolled oats
1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 c Crispy rice cereal

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at
medium speed until creamy. Add egg whites, lemon juice, rind and
flavoring, and mix at medium speed to blend well. Stir flour,
oatmeal, baking powder, and baking soda together to blend well; add
to creamy mixture while beating a medium speed. Stir in cereal. Drop
by the tablespoonfuls (level no.duooer) onto cookie ssheets left
ungreased or lined with aluminum foil. Bake at 350 for 8 to 10
minutes, or until cookies are lightly browned. Remove them to a wire
rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT
EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg,
Cholesterol: 0

Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to

VEGETABLE STEW WITH NUT DUMPLINGS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Potatoes
1 ea Parsley sprig
1/4 lb Carrots
1 ea Celery leaf
1/4 lb Parsnips
2 oz Onions
1/4 lb Turnips
2 tb Oil
1/2 tb All purpose flour
———DUMPLINGS———-
2 tb Oil
4 tb Wholewheat flour
1/4 c Wholewheat breadcrumbs
1/4 c Finely chopped walnuts

Cut peeled washed vegetables into small cubes.
Combine oil 1 1/2 cups of vegetables. Cook till
ight brown. Add flour mix well. Add a pint of
water the rest of the vegetables. Cook slowly for
about 90 minutes. Season to taste serve with the
dumplings.

DUMPLINGS: Work oil into flour, crumbs nuts. Add
enough water to make a stiff dough. Roll cut into
walnut sized pieces. Cook for 25 minutes in rapidly
boiling water.

“The Vegetarian Times Cookbook”

– – – – – – – – – – – – – – – – – –

EASY FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Marie Frainier *DGCP02C*
3/4 c Plus water below
1 tb Water
2 c Bread Flour
1 tb Sugar
1 t Salt
1 1/2 ts Yeast

1 POUND LOAF—–

– – – – – – – – – – – – – – – – – –

Title: FRENCH ONION SOUP — LOWFAT (D)
Categories: Low-fat, Low-cal, Main dish, Soups
Yield: 8 servings

-formatted for MM by
-diane crhn32b
5 c Sliced onions; 5 md onions
3 tb Sherry;
1 tb Margarine;
1 tb Unbleached flour;
6 c Beef stock; (See below)
3 1/2 tb Low-sodium soy sauce;
3/4 ts Black pepper; freshly ground
1/2 c Parmesan cheese; grated 2oz

————————BEEF STOCK————————
2 1/2 lb Beef bones;
4 qt Water;
5 x Whole anise seeds;
5 x Celery tops;
2 x Whole onions;
12 x Peppercorns;

French Onion Soup: In a large heavy-gauge soup pot
saute the onions, dry, for about 2 minutes. When the
bottom of the pot begins to brown, add the sherry and
continue to saute the onions for 4 more minutes. Move
the onions to a side, and melt the margarine in the
pot. Sprinkle the flour over the margarine and stir
the margarine-flour mixture. Slowly add 1 cup of the
beef broth into the margarine-flour mixture, stirring
as mixture thickens slightly. Combine the liquid with
the cooked onions. Add the remaining 5 cups of the
stock, soy sauce, and pepper, and simmer for 15
minutes. Serve with 1 tblspoon of grated Parmesan
cheese. YIELD: Makes 8 (3/4-cup) servings Per Serving:
74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo,
0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
Exchanges per serving: 3/4 meat — 1.5 vegetable

BEEF STOCK: IN an 8-quart stock pot combine all the
ingredients and simmer for 1 1/2 hours, uncovered.
Strain through a colander. YIELD:Makes about 2.5 qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat,
0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg
calcium Exchanges: 1/3 meat

SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk

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