SLOPPY TOMS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 Onion — chopped
1/2 Green bell pepper
1/2 c Water
1 Stalk celery
1 c Soy beans — chopped
1/2 c Ketchup
1/8 c Vinegar
1 t Salt
1/2 ts Black pepper
1 t Chili powder
1/2 ts Dry mustard
1 t Worcestershire sauce

Saute onions, pepper and celery in oil until tender.
Add remaining ingredients. Heat through. Serve on buns.

From Deeanne’s recipe files

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Title: SWEET AND SOUR PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1 1/2 lb Pork steak or 1 lb cooked
-ham
1 tb Oil (optional)
1 cn (20-oz) pineapple chunks
-packed in its own juice
1 c Liquid – pineapple + water
1 pk Brown gravy mix
3 tb Vinegar
1/4 ts Minced ginger
1 Chopped green pepper (opt)

If you are using pork steak, freeze it just until firm
and then slice it into very thin strips. For ham, cut
into long strips about 3/8-inch on a side.

Brown meat in frying pan or wok, use oil if necessary.
Drain pineapple juice from canned pineapple into a
measuring cup and add water if necessary to get
correct amount of liquid. Add this to fry pan or wok.
Stir in brown gravy mix, vinegar and ginger. Add
pineapple and green pepper. Simmer about 10 minutes,
just until liquid begins to thicken. Serve over rice.

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Title: Chocolate Mints (Karin Brewer)
Categories: Candies
Yield: 6 servings

12 oz Chocolate chips
14 oz Can condensed milk
1 ts Peppermint flavoring

Melt chocolate and milk slowly over low heat. Stir in peppermint.
Drop by sm spoonfuls onto waxed paper. Allow to dry and set for
several hours or overnight. Store in a covered container, but do not
refrigerate.

MMMMM

IMPOSSIBLE CHEESEBURGER PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1 1/2 c Onion, chopped
Salt
Pepper
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
Sliced Tomato
1 c Cheddar cheese, shredded

1. Heat oven to 400F. Grease pie plate.
2. Brown beef and onion; drain. Stir in salt and
pepper. Spread in
plate.
3. Beat milk, baking mix and eggs until smooth, 15
sec. in blender on
high or 1 min. with hand beater. Pour into place.
4. Bake 25 min. Top with tomatoes; sprinkle with
cheese. 5. Bake until knife inserted in center comes
out clean 5-8 minutes.
Cool 5 minutes prior to serving.

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Fresh Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Fruit
Information Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Sugar
1 Tbsp Cornstarch
1 C Water
3 Oz Raspberry Gelatin Powder
5 C Fresh Raspberries
1 Graham Cracker Pie Crust, 9 Inch
Whipped Cream — Optional

In a saucepan, combine sugar and cornstarch. Add the water and bring to a
boil, stirring constantly. Cook and stir for 2 min. Remove from the heat;
stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the
crust; slowly pour gelatin mixture over berries. Chill until set, about 3
hrs. Garnish with whipped cream if desired.

Yield: 6 – 8 servings

Entered into MasterCook by Reggie Dwork

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NOTES : Cal 152.3
Fat 7.9g
Carb 44.8g
Fiber 5g
Protein 2.8g
Sodium 199mg
CFF 27.1%

Arepas Fritas De Queso O Chicharron

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Ground chicharrones (pork ri
1 c Grated muenster cheese or

Recipe by: Denver Post – Vista Magazine Fried Corn Cakes From Antioquia
With Cheese Or Pork Rind
Knead dough with cheese or chicharrones until smooth. Shape into 4-inch
discs and deep-fry in hot oil until crispy. Drain on paper towels and
serve hot. These arepas can also be cooked on a griddle and served with
butter.

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Vegetable Pasta Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Sauces Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Garbanzo Beans — drained and rinsed
2 Cans Plum Tomatoes — (28 oz. each)
1 Large Yellow Onion — chopped
4 Cloves Garlic — minced
1 Teaspoon Olive Oil
1 Cup Dry Red Wine
1 Tablespoon Tomato Paste
1 Large Zucchini — scrubbed chopped
1/2 Pound Mushrooms — washed sliced
1/2 Cup Fresh Parsley — chopped
1/4 Cup Fresh Basil — minced -or-
4 Teaspoons Dried Basil
1/4 Cup Fresh Oregano — minced -or-
1 Tablespoon Dried Oregano
1 Carrot — grated
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Dried Hot Red Chilies — crushed (or to taste

In a large pot, saut‚ the onion and garlic in the olive oil (put the
onion in first, and add the garlic when the onion starts to look a
little translucent) for about 10 minutes.

Run the garbanzo beans and tomatoes through a blender or food
processor until they are finely chopped, but not smooth.

Add all the ingredients to the pot, and simmer, uncovered, for 45
minutes to an hour, stirring occasionally.

This sauce is great over all sorts of pasta.

Adapted by Ron Lunde, from:
Shea MacKenzie’s The Garden of Earthly Delights Cookbook

20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for
the honey, add oregano and mushrooms, and use another can of tomatoes
rather than fresh tomatoes, and retain the texture of chopped
vegetables by blending only the tomatoes and garbanzos.

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Title: Mexican Goolash
Categories: Diabetic, Meats, Main dish, Mexican
Yield: 4 servings

1/2 lb Lean ground beef; 1 1/2 c Raw macaroni;
1/2 c Onion; chopped 1/4 ts Garlic powder;
1/4 c Green pepper; chopped 1/4 ts Pepper;
3 c Tomato juice; Hunt’s No Salt 1/4 ts Chili powder;

Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.

Note: Served with a salad, this makes a delicious meal.

Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg.

Exchanges: Bread 2, Meat 2, Vegetable 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Title: GROUND SEITAN MIX
Categories: Vegetarian
Yield: 1 servings

1 Ground Seitan recipe
2 tb Oil
1 ts Roasted sesame oil
2 c Onion; chopped
6 Garlic cloves; minced
1 ts Thyme
1 ts Basil
1/2 ts Celery seed
2 tb Nutritional yeast
4 tb Tamari

Follow the recipe for ground seitan. Set the ground
seitan aside while you saute the onions and garlic.

Heat both kinds of oil together in a large skillet.
Add the onion, garlic, and herbs. Saute until the
onion is tender. Add the ground gluten and stir for a
couple of minutes.

Remove the skillet from the heat and stir in the
yeast. Slowly stir in the tamari and mix well.

This mix will keep well in the refrigerator for at
least one week. It may also be frozen for longer
storage.

Variations

Ground seitan mix can be the basis of all delicious
dishes. If you keep some on hand it allows you to turn
out a great meal at a moment’s notice.

Combine ground seitan mix with cooked brown rice;
adjust the seasonings to taste. Use this to stuff
cabbage leaves or peppers. Serve with a tomato sauce.

Use in spaghetti sauce. Saute the veggies for your
sauce as ususal, then add the ground seitan mix. Saute
for a couple of minutes more; then add the tomatoes.

Use as a topping for pizza.

Makes 4 cups

From the files of DEEANNE

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Harvest Vegetable Pie

Recipe By : Vegetarian Times
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Thanksgiving/Christmas
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 28 oz. cans whole tomatoes in tomato juice
2 cloves garlic — minced
2 tablespoons tomato paste
3 10 oz. bags washed ready to eat salad spinach OR
3 10 oz. pkgs. frozen chopped spinach — thawed
1/2 teaspoon freshly grated nutmeg
1 teaspoon salt — divided
1 teaspoon freshly ground black pepper — divided
2 pounds mushrooms, stems included, cleaned
4 cups thinly sliced yellow onions
1 teaspoon sugar
1 cup feta cheese — crumbled
4 eggs (or Egg Beaters or substitute) — beaten
1 cup mozzarella cheese — divided
10 sheets phyllo dough

In large colander or sieve set over bowl, drain tomatoes. Save juice, cov
ered refrigerated, for later use. Cut tomatoes in half; place cut side down
in colander; drain well. Squeeze seeds out of cut halves. Chop each tomato hal
f into 8 pieces.
Place tomatoes in lightly oiled 12-inch nonstick skillet. Saute over high
heat, stirring, until all juices have evaporated, about 5 minutes. Add garlic
; cook, stirring until garlic is soft, about 3 minutes. Add tomato paste; stir
gently to combine. Cook until no juice remains, about 5 minutes. Turn tomato
mixture onto large plate lined with paper towels to cool.
Cook spinach in batches with 1 cup water in skillet, covered, over high he
at until spinach wilts, about 5 minutes. Remove to colander to drain and cool.
Squeeze spinach by handfuls until very dry. (If using frozen chopped thawed
spinach, skip the cooking step and squeeze until no more moisture can be extrac
ted.)
Chop spinach finely with knife on cutting board. Return to colander to dr
ain. Squeeze a second time. In medium bowl, mix spinach with nutmeg, 1/2 tsp.
salt, and 1/2 tsp. pepper. Place on paper towel lined plate.
Trim woody ends from mushroom stems. In a food processor, using shredding
blade, shred mushrooms finely in batches. (Can mince with a knife in batches
on cutting board.) In lightly oiled skillet over high heat, saute mushrooms,
stirring, until all moisture evaporates, up to 20 minutes. Season with remaini
ng 1/2 tsp. salt and 1/2 tsp. pepper. Turn onto paper towel lined plate to coo
l.
In lightly oiled skillet, saute onions with sugar, stirring, until onions
are caramelized but not burned, about 20 minutes. Turn out onto paper towel li
ned plate to cool.
At this point, the four filling ingredients may be put into separate self-
seal plastic bags, each with a folded paper towel, and refrigerated.
TO ASSEMBLE PIE: Preheat oven to 350 degrees F. In a medium bowl, mix to
gether feta, eggs, and spinach.
Unfold phyllo sheets. Lay flat on length of waxed paper. Cover top compl
etely with clean damp towel. Lightly oil a 9 to 10-inch round springform pan.

Remove one sheet of phyllo from top. Cover remaining sheets with a damp t
owel. Working with the edges toward center, spray or brush phyllo sheet lightl
y with olive oil or butter-flavored or olive oil cooking spray. Ease sheet ont
o bottom of springform pan. Pat dough against sides; let excess hang out over
pan edge. Repeat with second sheet at an angle to first sheet. Repeat with th
ird, fourth, and fifth sheets at angles so all four quarters of the pan are cov
ered.
Layer in 4 additional oiled sheets. Oil both sides of an additional sheet
of phyllo; fold in half and ease into bottom of pan (for support of bottom of
pie).
Add fillings in layers as follows: spinach-feta-egg mixture, mushrooms, 1
/2 cup mozzarella, tomatoes, 1/2 cup mozzarella, onions. Bring phyllo sheets u
p over top of pie and spray lightly with oil.
Lightly oil another phyllo sheet. Cut into fourths, cutting along shot si
de of rectangle. Fold each piece in half lengthwise. Roll up *loosely* jelly-
roll fashion. Pinch at bottom to make a rose and spread side slightly to make
petals. Repeat with each piece. Place 4 phyllo roses in center of pie, pinchi
ng phyllo top to attach.
Place springform pan on baking sheet to catch any drips. Bake in center o
f oven until phyllo is golden brown and filling is completely cooked, about 1
hour. (If some areas, such as roses, begin to get too brown, cover those areas
with foil.)
Remove from oven. Let sit for 10-15 minutes. With a small thin spatula, l
oosen phyllo from pan dies. Unclasp springform pan and remove sides. Lift pie
(leaving bottom of springform pan with pie) onto a serving plate. Decorate si
des of plate, if desired, with parsley, flowers, leaves, etc.

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NOTES : The success of this layered vegetable pie depends upon making sure all
ingredients are as dry as possible, so don’t stint on cooking times. You can m
ake the four filling ingredients a day ahead and store them in the refrigerator
in plastic bags with a clean dry paper towel tucked in to absorb excess moistu
re. Fresh spinach has a much better flavor than frozen. One 12-inch skillet m
ay be used to prepare each set of filling ingredients. Simply rinse with hot w
ater and dry in between.

VEGAN VARIATION: Omit eggs and feta in spinach layer and substitute 1/2 cup sh
redded mozzarella-type soy cheese and 10 oz. package of Japanese-style firm sil
ken tofu that has been drained and pressed to extract moisture. In the tomato
and mushrooms layers, substitute 1/2 cup soy mozzarella for dairy cheese.