MEXICAN LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margerine
1 cl Garlic — crushed
4 ea Vegetable burgers — crumbled
-OR 4 1/2oz TVP® chunks
1 c Sweet corn
4 oz Green chiles — drain, chop
1/2 ts Chili powder
— Salt and Pepper to
taste
1 c Tomato sauce — cold
-double if using chunks
-instead of burgers
1 1/4 c Cornmeal
2 ea Eggs
—–TOMATO SAUCE—–
1 ea Onion — chopped
1 tb Oil
16 oz Tomatoes — canned
1 tb Tomato paste
1 t Basil
1 cl Garlic — crushed

Meatloaf Preheat oven 350. Lightly grease 2 2lb loaf
pans.

Melt butter in large frying pan and saute garlic.
Crumble the burgers into the saute and stir well.

Add the corn, chiles, chili powder, salt and pepper to
the saute and stir well.

In separate bowl, whisk the tomato sauce, cornmeal and
eggs to a smooth consistency. Add this to the mixture
in the pan and remove from heat.

Sitr the mixture well, then spoon into prepared pans.
Place the tins in a large tray of water and bake 1
hour.

Good source of protein, vitamin A, C.
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Pollo Borracho (Drunken Chicken)
Categories: Ethnic, Brazilian, Poultry, Casseroles
Yield: 1 servings

4 Half-chicken breasts,boned,
-skinned
1/2 ts Cumin seeds
1/2 ts Dried sage
1/2 Onion, minced
2 c Dry white wine
4 Garlic cloves, minced
1 c Chicken stock
2 tb Butter
1 tb Flour
1/3 lb Cooked, diced ham
1/4 c Capers, drained, rinsed

Saute onion and garlic in butter until onion is soft. Butter a heavy
casserole large enough to hold all ingredients. Place half the ham in
the bottom, chicken breasts on top, then remaining ham. Sprinkle with
cumin and sage, add sauteed onion and garlic. Add wine and enough
stock to cover the chicken.

Cover the casserole and bake at 325 deg F for 25-30 minutes, or until
chicken is done. Remove chicken and ham from the casserole to a deep
warmed platter. Reduce sauce over high heat, add flour to thicken
slightly. Pour sauce over chicken and ham. Sprinkle with capers and
serve. From: Earl Shelsby Date: 14 Jan 95
From: Dale Shipp Date: 05-14-96

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1/2 cup miso (light, dark, whatever you got)
6 tbl water
1/4 cup mirin or sweet sherry
4-6 fish steaks, about 3/4″ thick, 5-6 oz/steak (I used halibut)
1 tbl toasted sesame seeds
freshly ground black pepper

Makes 4-6 servings.

1. Combine miso, water and mirin in a small saucepan. Heat over
a moderate-low flame for about 5 minutes. Stir occasionally to
dissolve the miso.

2. Pour into a baking dish big enough to hold all the fish
steaks in one layer. Pat the fish steaks dry. Place in baking
dish. Let sit for 15 minutes. Turn over and marinate for at
least 6 hours in the refrigerator. You can marinate it overnight
if you want. Turn once or twice.

3. Stoke up the grill or broiler. Remove fish from marinade.
Grill steaks for 3 minutes per side, about. Place on serving
platter, sprinkle with sesame seeds and black pepper. Serve.

Note: Mirin is sweet rice wine. Look for it in the supermarket
with other Asian ingredients or at an Asian market.

Basic French Omelet

Recipe By : The Best Of Family Circle Cookbook
Serving Size : 2 Preparation Time :0:15
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp olive oil
6 egg whites — whipped
1 tbsp water
1 tsp salt
1/2 tsp black pepper

Heat oil over high heat in a skillet with a rounded bottom and sloping
sides. In a mixing bowl, whip egg whites, water, salt, and black pepper
together, using a fork. Pour egg mixture into skillet. Cook over
moderately high heat until the bottom is set. Using a heatproof spatula,
move the cooked mixture to the center and allow the uncooked mixture to
flow into the bottom of the pan. When cooked, the omelet should be barely
brown on the bottom, soft and moist in the center. Spoon the filling down
the center of the omelet (*see note). Using a spatula and starting from the
handle side, fold one third of the omelet over the center. With a heated
serving plate in one hand, grasp the skillet in the other, palm up and tilt
so the omelet rolls over onto the plate.

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NOTES : * See recipe “Fillings For Basic French Omelet”.

Eggplant Manicotti

Recipe By : Vincent Bommarito, Jr., of Tony’s, St. Louis, MO
Serving Size : 6 Preparation Time :1:00
Categories : Italian Dishes Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium eggplants — peeled
18 ounces ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to
bottom. Lay slices on a paper towel and sprinkle salt on them to allow water
to drain from the slices.

In skillet, cook eggplant slices with olive oil. Lay on paper towel to let
the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato
sauce in casserole and neatly place manicotti in rows on top of the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
from pan onto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce
is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with
Parmesan cheese.

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Serving Ideas : Top with grated Parmesan cheese

Title: TREASURE CHEST
Categories: Kids, Snacks, Jello, Chocolate
Yield: 8 servings

1 pk 12 oz. Entenmann’s All
Butter pound loaf
8 oz Cool Whip — thawed
Assorted “jewels” such as
Fruit chews,
Candy necklaces, cubed
Prepared Jello
Brand gelatin, raspberries,
Gumdrops
Or other small candies
1 Pretzel rod, cut into 3
Pieces
Miniature candy-coated
Semi-sweet
Chocolate candies
Black licorice
2 Pretzels cut into
3 pieces

Cut 1/2″ horizontal slice off top of cake; set slice aside. Carefully
hollow out center of cake, leaving 1/2″ shell on bottom and sides;
reserve removed cake for snacking or other use. Spoon 1 cup of the
whipped topping into cake shell. Frost sides with 1-1/2 cups whipped
topping. Refrigerate until ready to serve. Just before serving, place
assorted “Jewels” over whipped topping in cake shell. Angle reserve
cake slice over jewels using pretzel rod pieces to resemble an open
chest lid. Frost slice with remaining whipped topping. Decorate with
miniature candy-coated semi-sweet chocolate candies and licorice. Add
remaining pretzels to ends of chest for handles.

Recipe By : Cool Whip Get-Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

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Date: Fri, 14 May 93 18:27:22 PDT
From: “”Michelle R. Dick“”

This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in _Sundays at Moosewood Restaurant_ (the
best of the Moosewood cookbooks, IMHO).

GREEN BEANS IN BLACK BEAN SAUCE

Ingredients
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch the
green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix together
the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.

Serves 2

Comments:

Blanching: bring a *large* pot of water to a rolling boil. Dump in
the green beans, boil for 3 minutes, remove promptly and dump into ice
water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Title: Doggie Liver Treats
Categories: Dog biscuit, Liver
Servings: 6

1 lb Raw liver
2 Cloves garlic
1 Box corn muffin mix (martha
-White works well)

Heat oven to temperature listed for the corn muffins.

In blender or food processor, mix liver and garlic until liquid. Mix it
box of cuffin mix. Scrap onto a cookie sheet and pat to about 1/2 to 1
inch thick. Bake until very firm but not burned. Cut into squares. May be
frozen.

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Date: Fri, 29 Oct 93 09:31:24 PDT
From: Jan Gordon

This is good on anything. Can be vegan or dairy.

MUSHROOM GRAVY

Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic

sautee all in about 1/3 cup white wine
When veggies are soft, add about 2 – 3 tablespoons of flour, stir and
cook for a minute or two
add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work
Stir and heat til thickened.
If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt
but add some of the sauce to the yogurt, then add back to sauce. Heat
this all together but do not boil
If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.