Title: OJAWASHKWAWEGAD (WILD GREEN SALAD)
Categories: Salads, Native, Algonquin, Vegetables
Yield: 1 recipe

—————————SALAD—————————
1 c Wild onions -=OR=- leeks,
— well chopped
1 qt Watercress
1/4 c Sheep -=OR=- wood sorrel
1 1/2 c Dandelion leaves

————————-DRESSING————————-
1/3 c Sunflower seed oil
1/3 c Cider vinegar
3 tb Maple syrup
3/4 ts Salt
1/4 ts Black pepper

Toss together the salad ingredients. Combine the
dressing ingredients mix well. Toss the salad in
the dressing serve.

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Title: HOT AND SOUR SOUP 2
Categories: Soups, Chinese
Yield: 8 servings

4 Chicken breasts,
-skinned,boned
4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 Eggs
1 Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender –
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

—–

3 leek tops
1/2 lb. old mushrooms, rinsed and quartered
3-4 carrots, rinsed and cut in 2″ segments
1 baked potato, cut in big chunks
5-6 stalks celery, in 2″ segments
3 small onions, peeled quartered
3 whole cloves garlic, peeled
1 bay leaf

I put all of this in a large stock pot ran in enough water to cover it
my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
strained it and put it in a smaller pot and let it boil for about 30-40
minutes until it was reduced to 60% of original volume. This is the
darkest, best smelling stock I have ever made. I can’t wait to try it
out.

Title: Mr. Food’s Quick Black Bean Soup 12/5/95
Categories: Soups
Yield: 1 servings

2 cn black beans — drained
1 cn chicken broth — condensed
1/2 c water
1 sm onion — quartered
2 garlic cloves — minced
1 1/2 ts ground cumin
1/2 ts dried oregano
2 TB green bell pepper —
: chopped;optional
4 ts sour cream — (optional)

Place the beans, chicken broth, water, onion, garlic,
cumin, and oregano in a blender or a food processor.
Process the ingredients for 1 minute; turn off the
machine and wait until the blades stop, then scrape
down the sides of the container. Process the mixture
for another minute, until smooth. Transfer the mixture
to a medium-sized saucepan and bring to a boil. Reduce
the heat to low and simmer, uncovered, for 15 minutes,
stirring frequently. Place in serving bowls and
garnish with the chopped bell pepper and sour cream,
if desired.

Yield: about 5 cups

Recipe By : Source: WKBWTV

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CREAM OF SUN-DRIED TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Low-fat Vegetarian
Kump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Milk — whole, low-fat or
skim
1 sm Onion — peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
—–BOUQUET GARNI—–
:Tie in cheesecloth:
6 Fresh parsley stems
1/2 ts Dried leaf thyme
1/2 Bay leaf
—–SOUP, CON’T—–
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
1 pk Sun-dried tomatoes (3 oz)
2 c Water
—–OPTIONAL—–
6 tb Heavy cream
Chopped Herbs for garnish*
-(basil, chervil or parsley)

This creamy, vibrant red soup has but 100 calories per
serving if you use low-fat milk and no cream.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, boil the sun-dried tomatoes in the
2 cups of water; do not drain. Strain the milk
mixture, add the tomatoes and their liquid, and simmer
another 5 minutes. In a blender, in batches, liquefy
the soup. Return to the stove and bring just to a
boil. Add the optional cream, if desired, and serve in
hot bowls garnished with a minced green herb.

– – – – – – – – – – – – – – – – – –

4 cups water
1 cup cooked brown rice
1 tsp vanilla
place all ingredients in blender and process til smooth. Refrigerate.
For smoother results, let sit for 30 minutes, then poor the milk into
another container, leaving sediment behind.

Title: CORN CREPES
Categories: Pancakes
Yield: 18 Crepes

3 lg Eggs
1 1/2 c Milk
3/4 c Water
1/2 ts Salt
1 c Flour
1/2 c Masa harina (corn flour)
3 tb Butter; melted (plus more)

Beat the eggs, milk, water and salt together, then beat in the white
flour, the masa harina, and the melted butter. Or combine all the
ingredients in a blender and blend until perfectly smooth, stopping to
scrape down the sides as needed. Let the batter rest for at least an
hour.

Heat a crepe pan and brush it with butter, then pour in just enogh
batter to cover the bottom of the pan by quickly tilting it around–a
scant 1/4 cup. Cook for a minute or two on medium heat, until the
crepe is golden brown on the bottom, then gently peel it up and flip
it over. Cook the other side until golden and spotted with brown,
usually less than a minute. Continue this way until all the batter is
used.

Stack the crepes and keep them covered with a slightly damp kitchen
towel as you work. The crepes can be made several hours or a day
ahead and kept in the refrigerator, tightly covered with plastic
wrap. If you refrigerate crepes, allow them to return to room
temperature before filling or rolling them. If handling crepes that
are still cold, heat a non-stick pan and place each crepe in it for a
few seconds to warm it up before filling it; this softens the crepe
and keeps it from cracking.

Makes about 18 to 20 crepes.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

1 (7 3/4 oz.) can salmon
3 c. cooked egg noodles
1 c. grated cheddar cheese
1 c. frozen peas, thawed
1/4 c. sliced green onions
2 tbsp. minced parsley
1 can cream of celery soup
1/2 c. sour cream
1 tbsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
Grated Parmesan cheese

Drain and flake salmon, reserving liquid. Combine salmon and
liquid with remaining ingredients except Parmesan cheese. Place in
buttered 2 quart casserole and sprinkle with grated Parmesan cheese.
Bake at 375 degrees for 30-40 minutes. Garnish with parsley.

Makes: 6 servings

Title: Chocolate Pound Cake with Chocolate Frosting
Categories: Dessert, Cakes, chocolate
Yield: 1 x 10″ cake

1 c Shortening
3 c Sugar
6 ea Eggs
2 2/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Cocoa
1 c Milk
1 ts Vanilla extract
Chocolate Frosting (optional

MMMMM———————CHOCOLATE FROSTING————————–
1 c Sugar
1/4 c Butter or margarine
1/3 c Evaporated milk
1/2 c Semisweet chocolate morsels
1/2 ts Vanilla extract

Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating after
each addition.
Combine flour and next 3 ingredients; add to mixture alternately
with milk, beginning and ending with flour mixture. Mix until just
blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted
near center comes out clean. Cool in pan 10 minutes; remove from
pan, and let cool completely on a wire rack. Spread with Chocolate
Frosting, if desired. Yield: one 10-inch cake.

CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil,
and boil 1 minute, stirring occasionally. Stir in chocolate morsels
and vanilla. Beat with a wooden spoon about 3 minutes or to desired
spreading consistency. Yield: 1-1/4 cups.

1990 “Southern Living”.

MMMMM

Title: Dog Biscuits ( Doggie Treats That Are Good fo
Categories: Breads, Misc, Pets
Yield: 12 Servings

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

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