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

—–

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.

– – – – – – – – – – – – – – – – – –

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.

ARUGULA RAVIOLI WITH CHANTERELLES AND ROCCA

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the filling:
2 tablespoons extra virgin olive oil
6 pounds organic arugula
2 tablespoons garlic puree
1 cup Chanterelles scraps
Salt and pepper to taste
4 tablespoons Parmigiano cheese, grated
1/4 pound plain white pasta
For the Garnish:
1/2 cup whole Chanterelles, if large, slice
1 teaspoon extra virgin olive oil
2 cups arugula
Salt to taste
White pepper to taste
1/4 cup brown chicken sauce
4 slices shaved Parmigiano cheese

Preparation of the Ravioli Filling:Heat the olive oil in a heavy sautJ
pan,
add the arugula and allow it to wilt over high heat. Add garlic puree,
Chanterelles and season. Once wilted, add Parmigiano and remove from
heat. Chill over ice. Puree mixture in a blender until smooth. Roll out
pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch
cookie cutter, cut out 50 rounds of pasta dough. Place 1 tablespoon of
filling in center of round, brush edges with water and top with another
round. Press edges together, squeezing out excess air. Set aside on a
sheet pan. Repeat process until all the dough has been used.
Before serving, blanch ravioli in simmering water for forty-five seconds
or until pasta is cooked. Preparation of the Garnish:
Saute the Chanterelles in olive oil, add the arugula, season and wilt.
Keep warm.
Presentation:
Place the wilted arugula and Chanterelles in the middle of a deep bowl
and crown with the ravioli, which have been warmed in the brown
chicken sauce. Add shavings of cheese and serve hot.
Yield: 50 ravioli

– – – – – – – – – – – – – – – – – –

NOTES :

Buttermilk Biscuits

Recipe By : Miss Kathy Potterfield
Serving Size : 14 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
2 1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Salt
1/3 C + 2 Tsp. Shortening
3/4 C Buttermilk

Measure dry ingredients into mixing bowl. Sift and cut in shortening.
Stir in buttermilk. When thoroughtly mixed, turn onto a lightly-floured
board, knead, and roll to about 1/2 inch tickness. Put on greased baking
pan and brush tops with melted butter. Bake at 450 degrees for 12 to 15
minutes. Serve hot.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

ORANGE RICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Brunch
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mashed banana
1/2 c Orange juice concentrate
2 tb Oil
1 1/4 c Rice flour
1 1/2 ts Cornstarch-free baking powde

In large bowl mix, bananas, orange juice concentrate,
and oil. Add flour and baking powder. Blend well. Fill
six 2 1/2 inch nonstick muffin cups 2/3 full. Bake at
375 for 20-25 minutes. Turn out onto a wire rack to
cool. Variations: add 1/2 cup raisins, 1/2 cup sliced
almonds, 1/2 cup chopped dates (no sugar), or 1/2 cup
well drained crushed pineapple. For apple rice
muffins, substitute apple juice concentrate for orange
juice concentrate.

– – – – – – – – – – – – – – – – – –

Title: LENTIL AND CORN SOUP
Categories: Digest, Sept.
Yield: 1 servings

1 md Onion, chopped
2 md Carrots, sliced
2 T Water, stock, or sherry for
Sauteing
7 c Water
3/4 c Dried lentils
2 md Tomatoes
1 c Fresh or frozen corn
1 sm Sweet potato, diced
4 t Tamari or soy sauce
1 c Cooked brown rice
2 T Chopped fresh parsley (I
Double this amount)

Corn and sweet potatoes give this soup a nice sweetness. It’s adapted from
Mark Bricklin’s _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting for the oil in the saute. It also freezes and microwaves well
for brown-bag lunches.

Saute the onion and carrots in a large saucepan over low heat, stirring
occasionally, until the onions are translucent.

Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil,
reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley,
and heat through before serving.

From: judith@utig.ig.utexas.edu (Judith Haller). Fatfree Digest [Volume 10
Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

—–

ARROZ VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 c Unconverted long-grain rice
1/3 c Safflower oil, melted
-chicken fat, or melted lard
3 tb Finely chopped white onion
2 Chilies poblanos, charred,
-peeled, and cut in strips
4 c Chicken broth
1 Garlic clove, peeled and
-roughly chopped
1 c Firmly packed, roughly
-chopped flat-leaf parsley
1/2 c Firmly packed, roughly
-chopped epazote or cilantro
Sea salt to taste
Green Rice

Put the rice into a bowl and pour very hot water over to cover; stir and
set aside for 10 minutes. Drain in a strainer and rinse in cold water;
drain again and set aside.

Heat the oil in a heavy pan, stir the rice into it, and fry over fairly
high heat, stirring and scraping the bottom of the pan, for about 5
minutes. Add the onion and chile strips and continue frying for 4 minutes
or until the onion is translucent.

Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
parsley, and epazote and blend until smooth. Add this to the frying rice
and continue frying and reducing the puree over quite high heat, stirring
and scraping the bottom of the pan, until the rice is dry. Stir in the rest
of the broth, add salt to taste, and cook over fairly high heat, uncovered,
until the liquid has been absorbed and there are air holes in the rice.
Cover with a towel and lid and continue cooking over low heat for 5
minutes. Remove from the heat and set aside, still covered, in a warm
place for the rice to swell up. Before serving, turn the rice over with a
fork from the bottom where a lot of the flavor and oil will have settled.

The Art of Mexican Cooking From the collection of Jim Vorheis

– – – – – – – – – – – – – – – – – –

Special Florentines

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Unsalted butter
8 Ounce Ground pecan
2/3 Cup Sugar
2/3 Cup Flaked coconut
2 Tablespoon Milk
2 Tablespoon All purpose flour
2 Teaspoon Vanilla
12 Ounce Coarsely chopped semisweet
-chocolate
2 Ounce Coarsely chopped unsweetened
-chocolate

Preheat oven to 350 deg. Line baking sheet with foil. Line work surface
with waxed paper. Melt butter in heavy medium saucepan over low heat.
Remove from heat. Add remaining ingredients except chocolate and stir well.
Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches
apart (about 5 cookies per sheet). Keep remaining batter warm over very low
heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until
firm, about 10 minutes. Using thin spatula, transfer cookies to waxed
paper. Repeat with remaining cookie batter, stirring well before using.

Melt chocolates in double boiler over gently simmering water; stir until
smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1
teaspoon melted chocolate. Top chocolate with second cookie, pressing
gently to form “sandwich.” Repeat with remaining cookies. Let cool. (Can
be prepared 1 month ahead and frozen. Store between layers of waxed paper.
Bring to room temperature before serving.)

– – – – – – – – – – – – – – – – – –

Portabello “Steak”

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 2 Preparation Time :0:05
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Portabella mushroom
olive oil
white wine
garlic

While you’re warming up the broiller, marinate sliced portobello mushrooms
in a little olive oil, white wine and garlic.
Broil quickly. Serve instead of steak. Serve with roasted, carmelized
veggies (500 degree kind).

– – – – – – – – – – – – – – – – – –