Date: Sat, 02 Oct 93 10:36:42 PDT
From: “Jane T. Waddell”

Vegetarian Pastitsio

1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic
1 c. lentils
1 t. salt
1/8-1/4 t. cinnamon
several dashes of red pepper sauce
1 16 oz can chopped tomatoes (or fresh)
1/2 of an 8 oz can of tomato paste
2 c skim milk (soymilk ?)
1/4 c. flour (for a white sauce: I used cake flour, because it is finer)
dash of white pepper
nutmeg
1 lb rigatoni, ziti, or penne
3 egg whites or equivalent egg replacer

Cook lentils. Saute onion, carrots and garlic in water until soft. Add
tomatoes, tomato paste, pepper sauce, and cinnamon. Stir in lentils.
Set aside. Over medium heat, warm milk. Gradually add flour, whipping
constantly with a wire whip. Stir until thickened. Add pinch of white
pepper and a pinch of nutmeg. Cook pasta. Drain the cooked pasta, and
return to pot. Add the egg whites and stir. In a large casserole (I
used a springform pan), layer 1/2 the pasta mixture. Top with the lentil
mixture. Cover with remaining pasta. Pour white sauce over the entire
thing. Shake the dish gently to settle the sauce. Sprinkle with nutmeg.
Bake in preheated oven at 375 deg. f for 1 hr.

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

– – – – – – – – – – – – – – – – – –

BEAN COOKIES (AKA SCREW-ENTENMANS COOKIES)

I took 1/2 cup of great northern beans (medium-size white beans),
cooked them until they were very soft, drained and mashed them. I
guess this made about one cup of mashed beans.

I creamed them with:

1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt, but obviously you can leave that out

I then took four cups of rolled oats, and ground them up in the
cuisinart until it was flour with a little grit to it.

Mix in

the oat flour just described
1 tsp baking powder
1 tsp baking soda

Now chop 1/4 lb. dried apricots into fourths or so, and mix them in.

Heat the oven to 375F

Either

1. divide the batter into 12 huge balls and bake for about 15
minutes to make 12 huge cookies, or

2. divide the batter into 24 big balls and bake for about 10
minutes

Title: Lemon Sauce (Amish)
Categories: Amish, Sauces, Ceideburg 2
Yield: 1 servings

1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

Title: Four Treasure Soup
Categories: Chinese, Soups
Servings: 9

1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard

Mince Half Of The Water Chestnuts Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard Flour. Reserve Remaining Water Chestnuts Onions. in A
Large Saucepan Mix Broth, Sherry Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions Pea
Pods. Heat Through Serve Immediately.

MMMMM

POORMANS SHAKE N BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Cayenne pepper
1 c Bran flake cereal, crushed
2 tb Parsley flakes
2 ts Garlic powder
1 tb Onion powder
2 ts Chili powder
2 tb Taco seasoning
1 t Season pepper
1 t Curry (or more)
1 t Sweet basil
1 t Oregano

Mix all together and use for coating any and all types of meat. I use a
large size ZipLoc and just keep it in the freezer. You can add more of the
cayenne and chili powder if you so desire. I usually just throw in what I
have at the time I make it so it is never the same twice. It is a great all
round coating.

– – – – – – – – – – – – – – – – – –

ORANGE MUFFINS *JB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cooking oil
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
1/4 c Fresh orange juice
2 tb Grated orange rind

Combine oil, sugar and eggs. Mix well. Add remaining
ingredients. Blend. Pour into muffin pan. Bake at 350
degrees for 10 to 15 minutes.

– – – – – – – – – – – – – – – – – –

HOTEL ROANOKE PEANUT SOUP

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, diced
1/3 ts Celery salt
1/4 lb Butter
1 t Salt
2 Celery ribs, diced
1 tb Lemon juice
3 tb Flour
1/2 c Ground peanuts
2 qt Hot chicken broth
1 lb Peanut butter (creamy)

Melt butter in sauce pan and add onion and celery.
Saute for 5 minutes (do not brown). Add flour and mix
well. Stir in chicken broth and simmer for 30
minutes. Remove from heat and strain. Add peanut
butter, celery salt, salt, and lemon juice. Sprinkle
ground peanuts on top before serving.

Makes 20 1/2 c. servings.

– – – – – – – – – – – – – – – – – –

Title: Vegetable and Bean Biryani
Categories: main dish, rice, vegetarian
Yield: 4 servings

1 md aubergine; cubed (large is better, though)
1 pn salt and black pepper
4 tb vegetable oil or vegetable ghee
3/4 ts poppy seeds
1 ts mustard seeds
1 pn cayenne
1/4 ts turmeric
3/4 ts garam masala
1/4 ts ground coriander
1 red pepper; seeded and sliced
3 oz butter beans; cooked
2 tomatoes; skinned, seeded chopped
8 oz long grained brown rice;
-cooked with saffron (??? expensive or what???)
1 oz toasted pine nuts
1 oz raisins
1 coriander sprig for garnish*

Place the aubergine cubes in a colander, sprinkle with salt and leave for
30 minutes. Rinse the cubes and dry.
Heat the oil or ghee in a large pan. Add the poppy and mustard seeds and
cook for 2 minutes, stirring.
Add the cayenne pepper, turmeric, garam masala, coriander, aubergine, red
pepper, beans, tomatoes and salt and pepper. Cover and cook for about 10
minutes.
Layer the rice and vegetable mixture in an ovenproof dish. Cover and cook
in a preheated moderate oven (180~C, 350~F, Gas Mark 4) for 30 minutes.
To serve:

Sprinkle with toasted pine nuts and raisins. Garnish with a coriander
sprig and serve hot.

* I’ve never used sprig of coriander – can’t stand it unless it’s ground
coriander, from a packet! It’s called cilantro in the US, isn’t it?

This recipe from Carole Bowen’s book “The Vegetarian Cookbook”, I think.

—–

VEGETABLE-SESAME PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 c AM Brown Rice Flour
1/4 c AM Hulled Sesame Seeds
2 tb AM Unrefined Sesame Oil
2 tb AM Sesame Tahini
1/4 c Water
—–FILLING—–
3 tb AM Unrefined Sesame Oil
1/2 Onion — minced
2 Garlic cloves — minced
2 c Chopped turnips or potatoes
2 c Chopped carrots
1 c Finely chopped broccoli
– stems
1/4 c AM Sesame Tahini
-OR- Peanut Butter
2 ts Cider vinegar
1 t Syrup or honey
1/4 ts Sea salt (optional)
1 tb Tamari soy sauce
1/2 ts Ginger
—–MIX—–
3 tb Arrowroot powder
1/2 c Cold water

CRUST: Mix all ingredients together until evenly
blended. Pat into deep 10″ pie plate. Bake at 400 F.
for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add
oil, onion and garlic; saute 1 minute. Add chopped
vegetables; saute until almost tender, about 10
minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into
1-1/2 cups more cold water or orange juice. Pour over
vegetables. Lower heat. Stir and simmer until
slightly thickened. Pour all over crust. Sprinkle
with 1/2 cup chopped nuts. Bake at 375 F. for 45
minutes or until set.

Other vegetables may be substituted for those above,
such as mushrooms, cauliflower, purple cabbage,
celery, etc.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –