Title: Two Bean Tofu Chili
Categories: Main dish, Vegetarian
Yield: 12 servings

1 1/2 c Black turtle beans
19 oz Tofu
1 sm Can tomato paste, 5 1/2 oz
2 tb Soy sauce
2 tb Dijon mustard
3 ea Garlic cloves, chopped
2 ts Oregano
1/4 c Dry red wine
2 ts Basil
1/2 c Vegetable oil
1 c Onions, chopped
3 ea 28 oz cans tomatoes, undrain
1/4 c Chili powder
1 1/2 tb Cumin
1 cn Red kidney beans, 14 oz
1/2 c Italian parsley, chopped
1/4 c Cilantro, chopped
Salt pepper, to taste

Soak the black beans. Freeze, thaw squeeze out the tofu, then tear
into pieces. In a mixing bowl, whisk together half the tomato paste,
soy sauce, mustard, garlic, oregano, red wine basil. Add the tofu
stir to coat.

In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed the tofu browned. Remove from the heat.
In a small pot, saute the onion in the remaining oil until
transparent. Add to the tofu mixture. Also add the tomatoes, the
rest of the tomato paste, chili powder, cumin, salt pepper. Also
add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans cook another 10
minutes. Add parsley cilantro cook for 5 minutes. Check
seasonings serve with cornbread.

“Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board”

—–

Title: HUNGARIAN SPICED CHEESE DIP
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 2 servings

1 c Cottage Cheese
2 ts Hungarian Paprika
1 ts Caraway Seeds
1 ts Capers; Mashed
1/2 ts Mustard; Dry
2 tb Green Onion; Chopped,Use All
1/2 c Sour Cream

Strain the cottage cheese in a colander to remove the
excess water then cream in a blender or food processor
or with an electric mixer. Put into a bowl and add
the paprika, caraway seeds, capers, mustard and green
onion. Blend all of the ingredients together until
almost smooth. Blend in the sour cream. Cover and
chill. Makes about 1 3/4 cups of dip.
SUGGESTED DIPPERS: Chicken, String Beans, Cherry
Tomatoes, Chili Peppers

—–

Title: Sunday Chili
Categories: Chili, Crockpot
Yield: 8 servings

3 c Dry kidney beans
2 ts Olive oil; opt
1 lg Onion; slice thin
4 Garlic cloves; mince
1 Green bell pepper; chop
1 c Green cabbage; chop coarse
1/2 c Red unpeeled potatoes; dice
10 oz Canned tomatoes with liquid
1 ts Chili powder; (1 to 2)
1/2 ts Cumin
1/2 c Uncooked brown rice
5 Water or vegetable broth
Salt and pepper
Grated cheese for garnish

Soak beans overnight in cold water to cover. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion and
garlic until soft, about 3 to 5 minutes. Add bell pepper,
cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently, for 3 minutes;
transfer to slow cooker. Add rice and water or broth, cover
and cook on low 6 to 8 hours or until chili is thick and
rice and beans are tender. Season to taste with salt and
pepper. Garnish with cheese, if desired.

MMMMM

Title: KISELI KUPUS (SAUERKRAUT)
Categories: Vegetables
Yield: 1 batch

24 Cabbage heads (solid heads)
3 Red peppers; quartered
1 Fresh horseradish
— peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)

Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.

Source: Ivan C. Tiholiz, M.D. “Our Favorite Recipes”
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

—–

Title: Eggplant/swiss Cheese Casserole
Categories: Diabetic, Vegetables, Vegetarian, Casseroles, Cheese
Yield: 6 sweet ones

1/2 c Onion, chopped 2 tb Dried Parsley Flakes
1 tb Vegetable Oil 1/2 ts Salt
6 oz Can Tomato Paste 1 lg Eggplant -or- Zucchini
1 3/4 c Water 1 lb Swiss Cheese, sliced
2 ts Dried Oregano 1 1/2 c Dry Bread Cubes
1/4 c Parsley Leaves, freshly 1 c Parmesan Cheese, grated
-chopped -or-

Saute the onion in the oil in a saucepan until the onion is tender.
Add the tomato paste, water, oregano, parsley and salt. Simmer over
low heat for 10 minutes. Cut the eggplant (or zucchini) into
1/4-inch-thick slices.

Arrange one layer of eggplant slices in the bottom of a lightly-oiled
9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce.
Top with the Swiss cheese slices.

Add another layer of eggplant slices and pour on about 1/2 cup of the
tomato sauce. Combine the rest of the sauce with the bread cubes and
spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a
325-degree oven for about 25 minutes.

Serves 6

One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26
Sodium: 497 Potassium: 471 Cholesterol: 72

Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Portobello Mushrooms and Pasta

Recipe By : Stamford advocate
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb mushroom, portobellos
1/4 cup olive oil
3 cloves garlic fresh — chopped
3 tablespoons parsley
1 teaspoon black pepper
1 lb pasta, cooked

Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.

Cut the mushrooms into thick strips an trhen into medium chunks.
In a large skillet, heat the oil and saute the garlic until golden brown.=

Add the mushrooms and saute until well browned. Add the parsley, salt an
d

pepper and stir together. Serve over hot pasta.

– – – – – – – – – – – – – – – – – –

MOROCCAN VEGETABLE COUSCOUS

Recipe By : The Vegetarian Starter Kit, PCRM
Serving Size : 6 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups couscous — whole-grain
4 cups boiling water
1 large onion — sliced thin
2 cloves garlic — minced
2 tablespoons wine, red — or other wine
1 pound tomatoes, canned — coarsely chopped
3 large carrot
2 large celery stalks
1 medium turnip — cubed 1/2″
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon paprika
2 teaspoons dark corn syrup
1/8 teaspoon cayenne
1/2 pound zucchini — sliced 1/2″
1/2 cup red bell peppers — chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas — rinsed and drained
1/4 cup fresh mint — chopped (or parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather
over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the
heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins,
apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

– – – – – – – – – – – – – – – – – –

Title: Rattlesnake and Beans
Categories: Main dish
Yield: 6 servings

3 lb Dry kidney or pinto beans
– cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
– more or less to taste
1 lg Red onion
– cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef
– browned and drained
1/2 lb Rattlesnake meat *
– in bitesized pieces
– browned
Broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

—–

Title: U.S. MINTS
Categories: Cookies, Brownies
Yield: 24 servings

———————————-BROWNIES———————————-
1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate
– finely chopped
1/2 c Unsalted butter
– cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe
3 Extra-large eggs
– room temperature
3/4 c Sugar; PLUS:
2 tb Sugar

———————————–GLAZE———————————–
6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate
– finely chopped
5 tb Unsalted butter
– cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to
350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides.
Fold 18×12-inch piece in half crosswise. Line pan with foil, allowing
foil to extend over two sides. Butter foil. Melt both chocolates and
butter in heavy medium saucepan over very low heat, stirring until smooth.
Cool.
Sift flour and salt into small bowl. Mix cream, espresso powder and creme
de menthe in small cup. Using electric mixer, beat eggs and sugar in
large bowl until frothy. Fold in coffee mixture and then melted
chocolate. Fold in dry ingredients. Spread batter evenly in prepared
pan. Bake until toothpick inserted in center comes out with some moist
crumbs still attached, about 25 minutes (surface may crack). Gently press
down on any raised surfaces to flatten slightly. Cool 30 minutes on rack.
FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over
low heat, stirring until smooth. Let stand until cool enough to spread.
Spread glaze over brownies. Let stand 4 hours at room temperature.
Lift brownies from pan using foil sides. Cut into squares. (Can be
prepared 1 day ahead. Store in airtight container.)

—–

Black Russian Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Chocolate Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Yellow cake mix
1 package Instant chocolate pudding
2 teaspoons Cinnamon
2 teaspoons Instant coffee
4 Eggs
—–MILK CHOCOLATE FROSTING—–
1/2 package Milk chocolate frost mix
2 tablespoons Water — hot
2 tablespoons Butter — softened
1 tablespoon Brandy
1 tablespoon Orange Flavor liqueur
1/4 teaspoon Almond extract
2 tablespoons Powdered sugar
3/4 cup Water
3/4 cup Oil
1/4 cup Vodka
1/4 cup Tia Maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at
high speed for 2 minutes.
Spoon into greased and floured Bundt pan. Bake at 350~ for 45 minutes. Cool at
least 10 in pan; turn out to cool. Ice with the milk chocolate frosting.
Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low
speed, beat for 1 minute at high speed. Stir in a few more drops of water until
mixture reaches desired spreading consistency.

– – – – – – – – – – – – – – – – – –