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

– – – – – – – – – – – – – – – – – –

Title: Great-Grandmother Lillie’s Turnip Soup
Categories: Soups
Yield: 4 Servings

1 lb White turnips
1/2 lb Lean salt pork
1 qt Water
Salt pepper to taste
3 T White cornmeal or polenta
1/4 c Heavy cream (minimum 36 %
Milkfat)

Gently but thoroughly scrub the turnips under cold running
water. Trim off the root ends and the green tops. Young turnips do
not need to be peeled, but they may be peeled.
Cut turnips into slices a little thicker than a quarter of an
inch, set aside.
Rinse the salt pork and put it in a 3-quart soup kettle with the
water. Turn heat to medium-low and bring the water slowly to just
below the boiling point carefully skimming off the scum as it rises.
Lower the heat to a bare simmer and cook the pork gently for about an
hour.
Raise the heat to medium-high and add the sliced turnips. Let
the liquid come back to a boil, skim it again and then reduce the
heat to low. Simmer until the turnips are tender, about 20 to 30
minutes. Discard the pork and skim off any excess fat floating on top
of the broth.
Remove turnips with a slotted spoon. Cut a cup of them into
cubes and rub the remainder through a colander or food mill. Add
both of them back to the broth. Let the soup come back to a simmer,
taste, correct the salt and add a liberal grinding of black pepper.
Take the cornmeal or polenta meal in your hand, and stirring the
soup constantly, let the meal fall into the soup in a thin stream
between your fingers. Never stop stirring or the meal will lump up.
Let simmer, stirring constantly, until thickened. Leave it to simmer
for about five minutes more, then if you like, stir in the optional
cream. Heat through about two minutes more, then serve at once.

Indianapolis Star
20 December 1995

Submitted by John Hartman
Indianapolis, IN 1996

MMMMM

CRAISIN NUT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 c Bread flour
1 c Whole wheat flour
3 tb Sugar
1 1/2 ts Salt
1/3 c Milk (80f)
1/2 c Water (80f)
1/3 c Oil (80f)
2 Eggs, room temp
1 t Walnut extract
2/3 c Craisins (dried cranbry)
1/3 c Chopped walnuts
1 t Dried orange peel or
Grated rind from 1 orange

This is a Red Star Yeast recipe. For questions, call 1-800-445-4746
#4.

– – – – – – – – – – – – – – – – – –

Quick Wild Mushroom Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried cepes
2 ts Onion powder
1 t Salt
1/2 ts Sugar
4 tb Butter — melted
2 tb Soy sauce
Creme fraiche (opt)

Combine the cepes and 4 cups of water in a 2-quart
saucepan and bring to a boil. Let simmer for 20
minutes. Let cool for 5 minutes, then strain liquid.
Puree mushrooms and liquid in a blender. Returnt he
puree to the saucepan and add teh onion powder, salt,
sugar, butter and soy sauce. Stir and simmer for 5
minutes. Ladle into soup bowls and spread a dab of
creme fraiche over the top of each serving if desired.

Nutritional info per serving: 132 cal; 1g pro, 7g
carb, 11g fat (75%), 31mg chol, 1164mg sod.

Source: A Cook’s Book of Mushrooms Miami Herald,
9/28/95 format: 8/13/96, Lisa Crawford

– – – – – – – – – – – – – – – – – –

Title: Pizza Crust
Categories: Bread, Pizza, FP
Yield: 8 servings

3 c Flour
1/2 c Yellow cornmeal
1 pk Active dry yeast
1 tb Sugar
1/2 ts Salt
1 c -Water, cool
2 tb Olive oil

Recipe by: the California Culinary Academy Preparation Time: 1:30

1 . In a food processor fitted with a steel blade, process flour, cornmeal,
yeast, sugar, and salt just to blend.

2. With motor running, add water in a steady stream. Process until mixture
comes away from sides of work bowl. Process 30 seconds to knead dough. If
dough is sticky, add more flour and process 30 to 60 seconds longer. Dough
should feel tacky, smooth, elastic, and warm but not hot.

3. Remove dough from processor and shape into ball. Place ball in an oiled
bowl, turn to coat it with oil, and cover with plastic wrap or a damp
towel. Let dough rise until doubled in bulk, 30 to 60 minutes.

4. Punch dough down and divide it in half. Fit each piece into a 12-inch
pizza pan. Spread each with toppings of your choice.

Makes two 12-inch pizzas.

Notes – add fresh vegetables, bits of ham, grated cheese — whatever sounds
good — to make a gourmet pizza.

From the recipe files of suzy@gannett.infi.net

—–

Title: Whipped Cream Graham Cake
Categories: Kids, Snacks
Servings: 6

1 pt (2 cups) heavy cream
2 tb Honey or sugar
32 Squares (16 rectangles) of
-graham crackers
Sprinkles

Beat cream with sweetener until stiff. Spread whipped cream heavily on one
square and place it on a platter. Spread cream heavily on a second square
and place it on top of the first. Continue until there is a stack of 4
squares. Press down gently on the top square so the cream squeezes out of
the sides. Spread the excess along the sides. Repeat the procedure until
there are eight stacks. Slide them together till sides touch to form a
rectangular cake of 2 squares by 4 squares. Use extra whipped cream to
smooth over all the tops. Refrigerate. Allowing it to chill several hours
before serving enables the crackers to soften. A dash of sprinkles over the
top adds a party flavor with adding much additional sugar.

Hint: Use a pressurized can of whipped cream if you don’t have the time or
inclination to whip the cream.

MMMMM