Title: ROMANESQUE SAUCE
Categories: Sauces, Vegan
Yield: 4 servings

1 pk EDEN Spaghetti
-OR EDEN Ribbon Pasta
3 lg Sweet bell peppers
–(green or red)
2 Cloves garlic
1/4 c Slivered almonds, toasted
1 lg Lemon; (zest only)
Sea salt and black pepper
— to taste

Cut Peppers in half, remove seeds and sear
over a burner or under the broiler until
thoroughly charred and black. Place in paper
bag and allow to sit for 5 minutes. When cool,
gently peel off the skin. Meanwhile, place
garlic cloves in blender or food processor and
mince. For lemon zest, carefully remove the
outer skin, not the bitter tasting white layer,
with a vegetable peeler or a grater. Add
peppers, almonds and lemon zest to blender
and mix until coarsely chopped. Spoon over
hot or cold pasta.

Prep Time: 15 minutes
Yield: 4 servings

Copyright 1995 Eden Foods, Inc.

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PEAR CHUTNEY

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces dried pear halves, chopped (2 cups)
1 large red onion, finely chopped (1 cup)
2 1/2 cups pear nectar
2 cups dark seedless and/or golden raisins
3/4 cup cider vinegar
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon mustard seeds
1 tablespoon grated, peeled fresh ginger
1/4 teaspoon salt
1 cinnamon stick (3 inches)

In a 4-quart saucepan, heat all ingredients and 1 cup water to
boiling over
high heat, stirring occasionally. Reduce heat to low; simmer,
uncovered, 15
minutes or until pears are very soft, stirring frequently.

Discard cinnamon stick. Spoon chutney into jars for gift giving.
Store in
refrigerator for up to a month.

Yield: About 6 cup

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Apricot Spice Cake

Recipe By : Mrs. Cinda Lively
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
2 C Sugar
1/4 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Baking Powder
1 C Crisco Oil — * see note
1 C Apricot Baby Food —
1 C Apricots, Canned — pureed
1 C Chopped Nuts
3 Eggs
—
1/2 C Brown Sugar
1/2 C Margarine
1/4 C Milk
1 tsp Vanilla
Powdered Sugar

*Do not substitute.

FOR THE CAKE:

Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by
hand. Do not overbeat. Bake in tube pan at 350° for 30 minutes and lower
to 300° for 20 minutes. Do not allow to get too brown. Remove from oven
when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack
or serving plate to cool.

FOR THE ICING:

Boil brown sugar and margarine. Add milk and bring to boil again. Remove
from heat and add powdered sugar to spreading consistency. Add vanilla.

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

billspa@icanect.net

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ATAR ALLECHA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Side Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Onion — chopped
2 cl Garlic — finely chopped
1 tb Corn oil
1 c Split green peas — soaked,
-cooked, drained, mashed
1/2 ts Tumeric — ground
1/2 ts Salt
3 ts Hot green pepper — finely
-chopped
1 c Water

Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for 1/2 hour. Drain.
Mash. Set aside.

In dry pan over moderate low heat, stir fry the onion
and garlic for 2 mins. Add oil and stir fry one
minute more.

Add the mashed peas, tumeric, salt, and chili. Mix
well. Add the water and cook 3-4 mins longer to
reduce the mixture to a thick, green, well spiced
puree.

Serve with warm Injeera.

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Title: CARIBOU MARINADE IV-
Categories: Game, Sauces, Marinades, Jw
Yield: 1 batch

2 qt Water
1 qt Wine
3 Ribs celery; chopped
2 lg Onions; chopped
2 Carrots; diced
2 Bay leaves
3 tb Pickling spice
1 ts Peppercorns
1 ts Juniper berries

Simmer the vegetables and spices in water till tender.
Cool mixture and add wine. Place the caribou in the
marinade (can be used on any game) Cover and marinate
2 days or longer. Turn daily. The strained marinade
can be used as a
BBQ baste or incorporated into gravies and sauces
afterwards. Meat should be
marinated at least 2 days before preparing and large
roasts up to a week..

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CHOCOLATE SCOTCH TRUFFLES

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Good-quality unsweetened
-chocolate
2 Egg yolks
1 c Confectioner’s sugar
1/2 c Heavy or whipping cream
4 tb (1/2 stick) unsalted butter
1/4 c Scotch whiskey
30 Whole shelled hazelnuts
1 c Sifted unsweetened cocoa
-powder, for dusting

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan,
and melt over low heat. Remove the pan from the heat
and set aside.

3. Combine the egg yolks and 1/2 cup of the
confectioner’s sugar in a large bowl, and cream until
well blended.

4. Combine the cream, butter, and remaining 1/2 c.
sugar in a medium-size saucepan and bring to a boil,
stirring until the butter and sugar are thoroughly
melted.

5. Slowly pour the hot sugar mixture over the egg
yolk mixture, whisking constantly. Mix thoroughly and
set aside to cool slightly. Then stir in the melted
chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill
until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet
and toast them in the oven for 15 minutes. Remove
them from the oven and rub handfuls of nuts in a
kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around
each hazelnut to form a truffle about 1 inch in
diameter. Set them on a baking sheet lined with waxed
paper, and chill thoroughly in the refrigerator 2 to 3
hours.

9. Melt the remaining 14 oz. chocolate in a heavy
saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa.
Dip each truffle in the melted chocolate, covering it
completely. Then lift it out with a fork and roll it
in the cocoa. Arrange the truffles on the baking
sheet again, and chill before serving.

Source: “The New Basics Cookbook,” Julee Rosso
Sheila Lukins

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Rice and Coconut Milk

Recipe By : Hugh Carpenter and Teri Sandison (1994)
Serving Size : 4 Preparation Time :1:00
Categories : Chopstix Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice
1/4 cup coconut milk
water
salt and pepper
chopped cilantro

Rice: long grain white, jasmine, or pearl — not “minute” or “converted”

Wash rice until the water remains clear. Place rice in a 2-1/2 quart
saucepan. Add the coconut milk (quantity varies as per your likely). Add
cold water to cover the top surface of the rice by exactly 1 inch. Bring to
a boil, continue. As soon as the top surface of the rice is no longer
covered with liquid, cover the saucepan, turn the heat to the lowest setting
and simmer/steam for 15 minutes. Season with salt and pepper. Garnish.

Black and Decker type Steamer Enough for 2 servings
Use “full” water bath level. Put 1/2 cup washed rice in bowl. Add 1/4 cup
coconut milk to bowl. Make up the difference with water (1/2 cup water in
bowl). Set timer for 35 minutes.
Fluff with fork. Season with salt and pepper and garnish with cilantro.
Ref: Fusion Cookbook

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from phannema@wizard.ucr.edu in S. Calif.

Title: ANCHOYADE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry
with paper towels. Place in a large mortar or heavy
bowl with the garlic and tomato paste. Pound with a
pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble
the oil in, a few drops at a time, stirring constantly
until thick and smooth, like mayonnaise. Stir in lemon
juice and a few grounds of black pepper. Preheat oven
to 500 F. Brown bread lightly on one side. While
bread is warm, spread untoasted side with anchovy
mixture, pressing it into bread with back of fork or
spoon. Bake for 10 minutes. Sprinkle with parsley and
serve at once.

Note: For a first course, use whole slices of French
bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
Categories: Cookies
Yield: 1 servings

1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched
-almonds
6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream the butter and sugar until light and fluffy. Add the egg yolk and
vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls
(using waxed paper or plastic wrap) and refrigerate until firm, about 2
hours.

Preheat oven to 350 deg F. and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2
inches apart on baking sheets and bake for 8 to 10 minutes, just until
lightly browned. Cool on a rack.

In the top of a double boiler, melt the chocolate and butter for the
topping. Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate, then sprinkle with the chopped almonds (I just
put them in a cup and then dip the chocolate edge into the nuts, allowing
some to stick). Cool on a rack until the chocolate hardens.

—–

Title: TOFU “EGG” SALAD
Categories: Mcdougall, Salads
Yield: 4 servings

1 lb Firm tofu; drained, crumbled
1/4 c Fat free mayonnaise (opt)
2 tb Prepared mustard
1 tb Soy sauce
1/2 ts Tumeric
4 Scallions;, finely chopped
1/4 c Celery; minced
1/8 c Pickle relish (opt)

Place tofu in a bowl and mash with a potato masher.
Add mayonnaise, if desired, mustard, soy sauce and
tumeric. Mix well until tofu takes on a bright yellow
color. Stir in scallion, celery and relish, if desire.
Serve as a spread on bread or stuffed into pita bread.
NOTE: Weight Watchers makes a mayonnaise that is
fat-free — no oil, no eggs.

From DEEANNE’s recipe files

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