CASHEW LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cashews, raw
2 c Soy milk
2 lg Onions
4 sl Whole wheat bread
2 tb Soy sauce
1 t Salt
2 tb Dried parsley
1/2 ts Celery seed

Blend first four ingredients in blender or put
through food grinder, except the milk. If you grind
the ingredients, pour soymilk over the top.

Add soy sauce, salt, parsley and celery seed and mix
well. Place in well-greased baking pan and bake at 350
degrees until firm, about 40 minutes.

Approximately 325 cal per serving

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Title: SALSA FRESCA/PICO DE GALLO
Categories: Beans, Mexican
Yield: 1 Batch

6 Roma tomatoes or
3 -regular tomatoes,
-seeded, and chopped
4 Green onions, chopped
Juice of two limes
3 Jalapeno peppers,
-seeded and chopped or
2 Seranno chili peppers
1 c Cilantro leaves,
-coarsly chopped (opt’l)
2 tb Bland salad oil (opt’l)

Combine the ingredients, and allow to sit for an hour or so to blend
the flavors.

All of the ingredients in this dish can be freely varied to suit the
individual cook’s taste. Some cooks also include a small, firm but
ripe avocado, cubed.

The mixture will keep under refrigeration for about a day, but I
wouldn’t hold it much longer than that, and it’s really best when
freshly made.

Kathy in Bryan, TX

MMMMM

INGREDIENTS FOR A GREAT CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY—–
1 lb Butter — brought to a cream
1 lb Flour
5/8 lb White Sugar
1 1/3 lb Currants
1/8 Worth Perfume
Peel of 2 Oranges
1/8 pt Canary
1/8 pt Rosewater
8 2/3 Eggs — half ye whites
1/8 lb Citron

No instructions were given. Taken from FRANTIC MOTHER COOKBOOK–a 1763
English recipe from a Cornish cookbook.

– – – – – – – – – – – – – – – – – –

Title: CHURCH WINDOW COOKIES
Categories: Cookies
Yield: 10 servings

1 pk 6 oz mint chocolate chips
1 pk 6 oz plain chocolate chips
1 ea Stick oleo
1 pk Miniature colored marshmallo
1 c Chopped nuts
1 x Flaked coconut

Heat first 3 ingredients just enough to melt chips, let cool. The add
marshmallows and nuts. Stir until marshmallows and nuts are covered
with chocolate mixture.
Put flaked coconut on wax paper and put half of cookie mixture in a
line and roll. Repeat with other half of mixture. Put in
refrigerator until hardened, cut into cookies.
Tasty and very pretty.

—–

Title: Chocolate-Covered Pecan Fingers
Categories: Cookies
Yield: 14 servings

3/4 c Powdered sugar
1/3 c Shortening
1/3 c Margarine or butter;
-softened
1 1/2 c All-purpose flour
1/2 ts Salt
2 Eggs
1 c Packed brown sugar
1 c Chopped pecans
2 tb All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Vanilla
1 pk Semisweet; (6 ozs)
Chocolate chips
Powdered sugar

Recipe by: Betty Crocker’s Microwave
1. Mix powdered sugar, shortening and margarine in large bowl thoroughly.
Stir in 1-1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in
rectangular dish, 11 X 7 X 1-1/2 inches. Microwave uncovered on high 4 to
6 minutes, rotating dish 1/4 turn after 2 minutes, until no longer doughy.
2. Mix remaining ingredients; spread over hot layer. Microwave uncovered 6
minutes, rotating dish 1/4 turn after 3 minutes. Immediately sprinkle warm
bars with chocolate chips. Microwave uncovered about 1 minute or until
chocolate is melted; spread over bars. Cool completely. Sprinkle with
powdered sugar. Cut into about 3 X 1-inch bars. 28 BARS; 180 CALORIES PER
BAR.

—–

Title: PEANUT BUTTER AND JELLY TAMALES
Categories: Vegetarian, Vegan, Desserts, Tex-mex
Yield: 9 servings

1 Basic masa dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 c Jam, fruit-sweetened
1 c Peanut butter, unsweetened

To make filling:

Mix jam and peanut butter.

Fill and cook tamales according to “Tamales: Basic
Procedure.”

Per serving (2 tamales): 554 cal; 8 g prot; 267 mg
sod; 89 g carb; 17 g fat; 0 mg chol; 19 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Title: SUBSTITUTES FOR ALCOHOL IN COOKING
Categories: Info/tips
Yield: 1 servings

For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or fruit
juice for desserts and the remaining 1/8 cup lemon juice or vinegar. OR
try tomato juice and add some fresh herbs.

For 1-2 Tbsp. dry wine substitute lemon juice or vinegar eg. for dips.

For Amaretto, try 1/2 tsp almond extract for each 1/4 cup liqueur. Add
extract gradually and taste as you go along.

For orange liqueur such as Grand Marnier use equivalent amount of frozen
orange juice plus a little orange rind.

For coffee liqueur, use coffee made with 4-6 times the amount of coffee
you normally use or double-strength espresso.

Other fruit liqueurs, use the syrup from canned fruit (reduced by
boiling).

Rum – try small amount of rum extract or vanilla.

—–

Title: Sweet Pickled Carrots
Categories: Pickles, Vegetables, Gifts
Yield: 3 servings

2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice

Serve these sweet-and-sour nibbles as cocktail food or give jars of
them to friends.

Cook carrots in boiling water until crisp-tender. Drain. Cut carrots
into 3-inch-long sticks and pack upright in small hot sterilized
jars. Combine sugar, vinegar, water and salt in saucepan. Tie
cinnamon stick and pickling spice in cheesecloth bag and add to
vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup,
leaving 1/2-inch head space. Adjust lids and process in boiling water
bath 30 minutes.

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

MMMMM

CANADIAN CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato, finely chopped
1 lg Onion, finely chopped
1/4 c Carrots, thinly sliced
1/4 c Finely chopped celery
1 c Water
2 c Chicken consomm‚ or
2 c Chicken broth
1 c Grated sharp Cheddar cheese
1/2 c Half and half
2 T Chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole
place 1 cup water, potatoes, onion, carrots and celery. Heat,
covered, in Microwave Oven 8 minutes or until vegetables are
tender.
2. Add remaining ingredients, except parsley, and heat, covered,
5 minutes or until soup bubbles and cheese has melted. Stir
occasionally.
3. Serve garnished with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: LOVE ‘EM AND LEAF ‘EM (FGGT98B)
Categories: Salads
Yield: 4 servings

MMMMM—————–COMBINE AND MIX THOROUGHLY———————-
2/3 c Mayonnaise
2 tb Vegetable oil
2 tb Honey
2 tb Half and half
1 tb Prepared mustard
1 1/2 tb Fresh lemon juice
1/8 ts Dry mustard
1 tb Parsley; chopped

MMMMM—————-OPTIONAL INGREDIENTS TO ADD———————
1/8 ts Curry
1 Green onion; chopped
1/2 ts Celery seeds
1/2 ts Poppy seeds
1/2 ts Sesame seeds
2 tb Raisins
2 tb Nuts, slivered almonds, etc
2 ts Capers
2 ts Black olives; chopped

NOTE: You can garnish the greens to reflect your own intentions by
combining common ingredients in an unusual way. A creative
arrangement of olives and carrots could be mildly fliratious–or
boldly suggestive, depending on how you slice them! Compose your
salad to best express your desires, but keep it simple and make your
own dressing, if possible. This recipe is a basic honey-lemon
dressing whose variety is almost endless. Source: Cooking In The
Nude–Quickies, c1984

MMMMM