Title: Dry Barbeque Rub
Categories: Rubs
Yield: 16 servings

4 T Brown sugar
1 T Hickory Salt
1 T Oregano
1 T Cumin
2 T Garlic Powder
2 T Chili Powder
2 T Paprika
1 T Onion Powder
2 T Mustard, Dry
1/4 t Cayenne

Mix dry ingredients thoroughly. Rub generously into skinless
chicken, pork chops, or whatever. Let the meat ‘marinate’ for
an hour, then toss on the grill for a slow cooking.
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Title: Soba Noodles with Grilled Tuna Soy Ginger Sauce
Categories: Chinese, Seafood
Yield: 8 servings

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and
pepper. Set aside. In a small saucepan, heat remaining
2 tsp. oil over moderately high heat. Add the garlic
and ginger and cook, stirring until slightly colored,
about 1 minute. Stir in the stock, vinegar, soy sauce
and 1 tsp. of the lemon zest. Add the chile and sugar
and bring to a boil. Remove from the heat and stir in
the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once,
until charred on the outside and pink in the middle.
Transfer to a plate and keep warm. Cook the noodles
and toss with half of the soy sauce mixture. Mound the
noodles on 8 warm plates. Place the tuna on the
noodles and spoon the remaining sauce over. In a small
bowl, toss the remaining zest with the chives and
minced mint and sprinkle over each serving. Garnish
with mint and serve immediately.

Source:Food and Wine November 1992.

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SOYBEAN-LENTIL-RICE LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian
Ovo-lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Soybeans
1 c Cooked AM Lentils
1 c Cooked AM Medium Brown Rice
3/4 c Soy milk, water, or stock
-OR- gravy
1 md Onion — finely chopped
2 Garlic clove
— finely chopped
2 Egg whites — beaten
1/4 c Tomato puree
2 Celery stalks — chopped
2 ts Sea salt (optional)
1 c AM Wheat Germ
1/2 ts Onion powder
1/2 ts Chili powder

In a large mixing bowl, mash soybeans and lentils well. Add the rest of
the ingredients and mix well. Turn into an oiled loaf pan. Bake in
preheated oven for 1 hour. Serve as is, or top with tomato puree.

[NOTE: There is no mention of a specific oven temperature in this recipe.]

Source: Arrowhead Mills “Hearty Main Dish Meals without meat” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

HOT OR COLD LEEK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leek, (About 8 Ounces) *
2 tb Olive Oil
1 Onion, (About 6 Ounces),
Peeled And Sliced
6 c Chicken Stock
1 1/2 lb Potatoes, Peeled And Cut
Into 2-Inch Cubes
Salt To Taste (Depending On
Saltiness Of Stock)
1/2 ts Freshly Ground Black Pepper
Bread Croutons, For Garnish
—–FOR COLD SOUP—–
2 1/2 c Cold Milk
6 tb Chives, Chopped
1/4 ts Tabasco Sauce

Remove the root end and any damaged outer leaves from
the leek, but leave the remainder of the leaves
intact. Split the leek in half lengthwise, and cut it
into 1/2-inch pieces. Clean the leek by immersing the
pieces in a bowl filled with cold water. Lift the
pieces from the water and place them in a sieve to
drain. Heat the oil in a pot. When hot, add the leek
and sliced onion, and cook over medium heat for about
5 minutes, until they soften and begin to brown
lightly. Add the stock, potatoes, salt and pepper, and
bring to the boil. Boil for 30 to 40 minutes, until
the potatoes are tender. Strain off most of the
cooking juices and reserve them. Add the solids with a
little of the juices to the bowl of a food processor,
and process briefly, just until pureed. (If too much
liquid is added to the processor bowl, the mixture
will become too foamy.) Stir the puree into the
reserved juices. You should have about 7 cups. The hot
soup can be served immediately, either plain or with
croutons. FOR COLD SOUP: Cool the soup and stir in the
milk, chives and Tabasco sauce. Serve cold. Serves 6.
*If you cannot find leeks, add additional onions or
scallions; the soup will be very good, although it
won’t have the unique taste that leeks give to soup.
If using leeks or scallions, be sure to make use of
the green as well as the white part of the vegetables,
after trimming them first, of course, to eliminate any
damaged or wilted sections. The green leaves lend
color as well as taste and texture to the soup. Recipe
from “Cuisine Economique” by Jacques Pepin. Source:
Cuisine Economique – J. Pepin

– – – – – – – – – – – – – – – – – –

Title: GRILLED TEMPEH W/RED ONION EGGPLANT
Categories: Vegetarian
Yield: 6 servings

3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into
– 1/3″ thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
– sliced into ovals
1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper

—————————SWEET LEMON MAYONNAISE—————————
1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
– minced to a paste
Salt
Freshly ground pepper

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in
half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the
refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the
refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until well-browned. Grill
the whole wheat bread slices over low coals until toasty. Arrange the
vegetables and tempeh on slices of whole wheat toast spread with Sweet
Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper
to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

—–

Title: Thick oxtail and lentil stew
Categories: Stews, Beef
Yield: 6 Servings

2 Oxtails, cut
2 tb Flour
2 tb Vegetable oil
6 c Water
1/2 ts Peppercorns
1/2 ts Juniper berries
2 Bay leaves
1 Garden thyme
2 Garlic cloves
1/2 c Green lentils
3 ts Salt
1 lg Carrot
1 sm Turnip
2 Onions
2 Celery stalks
Parsley for garnish

Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on. Add peppercorns,
juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower
heat, cover and simmer for 2 hours, skimming off the fat as it rises
to the surface. Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping. Serve with steaming hot
boiled potatoes.

MMMMM

Maple Snaps

Recipe By : Pillsbury Cookies, Bars Brownies
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3/4 cup shortening
1/2 cup maple syrup
1/4 cup Egg Beaters® 99% egg substitute
2 1/4 cups flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Combine 3/4 C sugar, shortening, maple syrup egg substitute.
Stir in flour, baking soda, ginger, 1/2 tsp cinnamon, cloves
salt. Cover refrigerate for 1 – 2 hours until easy to handle.

In a small bowl, combine 1/4 c sugar 1 1/2 tsp cinnamon.
Shape dough into 1″ balls; roll in sugar-cinnamon mixture. Place
2″ apart on greased cookie sheets.

Bake at 350 degrees for 7 – 10 minutes or until light golden
brown. Cool 1 minute; remove from cookie sheets.

Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 ea Egg Whites 1 ts Vanilla
1 pn Salt 1 c Chocolate Chips
1/4 c White Sugar

Preheat oven to 325 degrees.
Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating after each addition
until the meringue stands in stiff peaks.
Stir in vanilla and fold in chocolate chips.
Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
After 2 minutes, turn off oven.
Leave meringues in oven overnight. remove from pan and store in cookie tin
lined with paper towel.
Makes 3 dozen.
From The Gazette 90/12/19.

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BREAKFAST BURRITOS ANYTIME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen hash brown potatoes
(country-style)
3 tb Vegetable oil
Salt, to taste
8 oz Bulk light sausage
4 Eggs — beaten OR…
1 c -Egg substitute
4 Flour tortillas — warmed
(7- to 8-inch)
1/2 c Prepared tomato salsa

In large nonstick skillet cook hash browns in oil as
package directs. Season with salt. In medium skillet
over medium heat break up and cook sausage until
thoroughly cooked, 5 to 7 minutes; drain fat. Add
eggs to skillet; cook and stir until eggs are set. To
serve, spoon hash browns and sausage mixture down
center of each tortilla, dividing equally. Fold sides
over and secure with picks. Serve with salsa.

Menu: Bell Pepper and Carrot Sticks, Broiled
Grapefruit Halves Drizzled with Maple Syrup

Nutritional Information Per Serving: 740 calories; 47
g fat; 255 mg cholesterol; 840 mg sodium; 63 g
carbohydrate; 3 g fiber; 24 g protein.

Source: The Potato Board

– – – – – – – – – – – – – – – – – –

Title: POACHED APPLES IN WINE
Categories: Desserts
Yield: 2 servings

5 c Dry white wine
1 1/2 c Sugar
Zest of 1 large lemon, cut
-into very fine strips
5 Granny Smith apples

Info: posted by Perry Lowell, April 1993 from Good
Food magazine, September 1987

This recipe gets 30% or less of its calories from fat.
This is a low sodium recipe.

Makes 2 servings.

1. Boil wine, sugar, and lemon zest in large saucepan
10 minutes.

2. Meanwhile, pare and core apples, leaving apples
whole. Add apples to wine and reduce heat to low.
Barely simmer, turning apples frequently, until tender
but still firm, 25-30 minutes. Remove 4 apples to
serving dish. Cool remaining apple and refrigerate.

3. Boil poaching liquid until syrupy, about 15
minutes. Pour 1/2 cup syrup over apples and cool to
room temperature. Remove lemon zest from remaining
syrup with slotted spoon and sprinkle over apples.

Nutrition Information per Serving: 124
calories 0 g protein 31 g carbohydrates 0 g fat (0%
of calories) 3 mg sodium

—–