Title: Instant Irish Cream Of Potato Soup
Categories: Cream, vegetable
Yield: 6 servings

1.00 c peeled and diced potatoes
1.00 c diced onions
1.00 c diced carrots
2.00 tb chopped fresh dill; -or-…
-dried dill
0.25 ts ground white pepper
1.00 ts granulated garlic; -or-…
-minced fresh garl
3.00 tb corn oil
4.00 c water
2.25 c light soy milk
2.00 tb vegetable bouillon powder
1.00 c instant mashed potato flakes

In a medium-size saucepan, saute potatoes, onions, carrots, pepper,

dill and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even

dispersion. Reduce heat to low and cook, stirring occasionally, until

potatoes are cooked and mixture is hot, about 15 minutes.

Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg

chol,

38 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed

for you by Karen Mintzias

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MILLET CAKES WITH CARROT SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Millet — uncooked
3 c — water
1/8 ts Sea salt
1 lb Carrots
1/2 lb Soft silken tofu
1 tb Tahini
1 t Rice miso (white)
1 tb Umeboshi vinegar
1 Nori sheet
Corn oil

Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and
return to a boil.

Lower heat, cover and simmer for 25 minutes or until
water is absorbed, stirring occasionally.

Press millet firmly into a 9″ by 5″ x 3″ bread pan.

Let cool and cut into 1/2″ wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water
to make a smooth sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1′ wide strips of nori long enough to wrap around
a millet cake.

Heat a skillet and brush generously with oil. Fry
millet cakes one minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g
carb; 10 g fat; 0 mg chol; 156 mg calcium

From DEEANNE’s recipe files

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VEGETABLE SOUP WITH LENTILS (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
6 c [stock]
3 c Chopped fresh mushrooms
2 Celery — chopped
1 lg Potato — diced
1 Nion — chopped
1 lg Carrot — chopped
1 lg Green bell pepper — chopped
2 tb Fresh lemon juice
3 lg Garlic cloves — minced
2 Bay leaves
1/4 c Minced fresh parsley
1/2 ts Savory
1/2 ts Thyme
1/2 ts Oregano
Salt and pepper — to taste

Bring to a boil in a large saucepan the ff chicken
broth (you can use vegetable broth) and the lentils.
Add and then reduce heat and cover the rest of the
ingredients and simmer for one hour. Before serving,
remove the bay leaves and puree half the mixture in
blender and add to rest of soup to thicken. Nutrition
(per serving): 161 calories Total Fat 1 g (7% of
calories) Source: Simply Vegetarian!, Page (s): 31,
Date Published: 1989 Crystal Clarity Publishers 14618
Tyler Foote Rd Nevada City, Ca. 95959 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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FRESH, HOT BAGELS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.)
3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups)
1 Gal water

Makes 18

*DIRECTIONS*

Stir yeast into 1-1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. Stir in
sugar, salt and enough flour to make soft dough. Knead
dough on lightly floured board until smooth and
elastic, adding remaining flour as necessary.

Let dough stand covered in warm place 15 minutes.
Punch down dough; roll on lightly floured board to
rectangle 13×4 inches (about 1-inch thick). Cut dough
into 18 strips with floured knife. Roll each strip
gently to form rope 1/2-inch thick; moisten ends and
press together to form bagels. Place bagels on floured
cookie sheets. Let stand covered 20 minutes.

Heat 1 gallon water to boiling in large saucepan;
reduce heat to medium. Place 3 or 4 bagels in
saucepan; simmer uncovered 7 minutes (no longer).
Drain on towel. Repeat with remaining bagels.

Heat oven to 375 degrees F. Bake bagels on ungreased
cookie sheets until golden, 30 to 35 minutes. Cool on
wire rack.

Makes 18 bagels.

Note: To top the bagels with poppy or sesame seeds,
remove them from the oven after 10 minutes of baking.
Brush them with 1 egg white beaten with 1 tablespoon
water, sprinkle with seeds. Continue baking until
golden.

From: “Bagels! Bagels! and more Bagels!” by Nao Hauser
and Sue Spitler, c. Lender’s Bagel Bakery, Inc.,
Bantam Books, 1982.

Shared by June Hoffman, 6/93

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WINTER SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Spinach, fresh, washed
2 c Radicchio
4 oz Bacon, cooked, diced
1 md Red onion, chopped
8 oz Mushrooms, sliced
1/2 c Toasted pine nuts
—–CREAMY DILL/GARLIC DRESSING—–
2 Garlic cloves, fine chop
1/4 c Buttermilk
3/4 c Light sour cream
2 tb Lemon juice
2 tb Fresh dill, chopped
pn Sugar
Salt
Pepper, fresh ground

The salad tastes fresh and summery although it is made with winter greens.
To
toast pine nuts, place on a cookie sheet and bake at 375F (!()C) for 5
minutes. The dressing is low calorie and it will keep for a week.
1. Strip spinach from its ribs and tear into bite sized pieces. Place in
large salad bowl. Tear radicchio into bite sized pieces and add to spinach.
3. To make dressing, whisk together all ingredients in a bowl. Taste for
seasoning adding more lemon juice and dill to taste. Use about 3/4
cup (175ml)
dressing for salad and reserve the remainder to use as a dip or to dress
another salad.

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Chicken and Sausage Gumbo

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup all-purpose flour
1/2 pound smoked sausage — sliced
3/4 pound chicken breasts — cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic — minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green
pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag
e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours
or on High 3 to 4 hours. serve over rice and garnish with the green onions.
Serves 8 to 10

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Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Title: OATMEAL PIE
Categories: Pies
Yield: 6 servings

1 Pie shell, 9“; unbaked
1/4 c Butter or margarine
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
1 c Dark corn syrup
3 Eggs
1 c Rolled oats, quick-cooking

Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in
syrup. Add eggs, one at a time, stirring after each addition until
blended. Stir in rolled oats. Pour into the pie shell and bake in a
moderate oven (350 F) about 1 hour, or until knife inserted in center of
pie comes out clean.

NOTE: During baking, the oatmeal forms a chewy, ”nutty" crust on
top. Pie is rich, delicately spiced.

MMMMM

Title: TEXAS CHILI CON CARNE
Categories: Chili, Wp
Servings: 4

6 Pequin chilies (small but
Very hot chilies!)
6 Ancho chilies (large dried
Chilies)
2 lb Stewing beef, cut up
Into 1/2″ cubes
1 tb Olive oil
2 Bay leaves
1 tb Cumin, ground
2 Cloves garlic, peeled
2 ts Oregano, preferably Mexican
2 tb Paprika
1 ts Sugar
Coarse salt
Fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.

MMMMM

Title: SCOTS SHORTBREAD
Categories: Cookies
Yield: 1 Pan

1 1/2 c Flour
1 1/2 c Confectioner’s Sugar
1 c Butter

Sift flour and confectioner’s sugar, then cut in butter until the mixture
is crumbly. Knead for 10 minutes.

Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased
cookie sheet. Cut into 2-inch diamonds or squares.

Bake at 300 F, 45 minutes or until golden.

Recut the cookies at the marks and separate carefully while still warm.

Lynn Sacerdote

MM by Dave Sacerdote

Dave’s notes: This was a great favorite of my grandfather, Albert Stewart.
Rather than greasing a cookie sheet, though, I prefer to make these on a
cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97

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