1 pound asparagus cut in one inch lengths – tips reserved.
4 cups chicken stock.
2 tablespoons butter or 4 ounces cream – optional.
Salt and pepper to taste.

Slowly simmer the asparagus, not the tips, in 3 cups of the stock at least
30 minutes but preferably 1 hour. Blend at liquify in a blender until
smooth. If aasparagus is “woody” strain through a tea strainer. Use 1 cup
of stock to rinse blender. Add butter or cream is desired. Salt and
pepper to taste. Makes 4 servings.

Note: I have used homemade stock, canned stock, and even boullion with
success. Homemade is obviously best. This does not do well with canned
asparagus.

Title: Casserole of Venison W/ Prunes Pickled Walnuts
Categories: Scot/irish, Meats, Casseroles
Yield: 8 servings

2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste
3 lb Venison; cut into 1-inch
. cubes
4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft,
. stoned chopped

The prunes and pickled walnuts provide just the sweet and sharp
contrast that complements the flavour of venison so well.

Put the flour, salt and a good grinding of pepper into a bowl. Toss
the pieces of venison in the seasoned flour to coat. Heat the oil in
a heavy flameproof casserole and brown the meat, a few pieces at a
time; remove the browned meat and keep it warm while you brown the
rest. When all the meat is browned, add the onions to the casserole
and cook them until they are soft and translucent, 5-10 minutes. Stir
in the wine and water, scraping the bits off the bottom of the
casserole with a wooden spoon. When the liquid is simmering. replace
the browned meat in the casserole, and stir in the pickled walnuts
and prunes.
Cover the casserole with a lid, and cook in a preheated moderate
oven (350øF / 180øC / gas 4) for an hour. Let the casserole cool
completely, then store in the refrigerator overnight. Cook it for a
further hour at the same temperature before serving. All stews and
casseroles benefit in flavour from reheating.
“Lady MacDonald’s Scotland: The Best of Scottish Food Drink”
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
Co., London ISBN = 0-8212-1809-3
Scanned and formatted for you by The WEE Scot — pol Mac Griogair

From: Paul Macgregor Date: 05-10-96

MMMMM

Title: Sweet Red Lentils
Categories: Veg-cook, August
Yield: 1 servings

1 lg Onion, sliced thin
2 Cinnamon sticks
1 lb Red lentils [dried – I
Don’t think you can buy
Canned lentils]
1/2 t Chopped fresh ginger
1 pt Vegetable stock
1 pt Hot water
1/2 t Chili powder
1/2 Lemon
1 Garlic clove, chopped thin
1/2 Green chili, chopped [or
Cayenne pepper]
2 Bay leaves
x Fresh coriander leaves or
Parsley to garnish, chopped
Small
x Salt

[Using vegetable bouillon is easier than cooking the broth yourself.]

Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger
and cook for a minute. Add stock, hot water, chili powder, and bay leaves.
Boil for 10 minutes. Squeeze the lemons into the pot and then throw in the
lemon rinds. Cook for another 50 minutes. Salt to taste, and then remove
the lemon rinds.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

—–

Title: Kangaroo Tail Curried
Categories: Australian, Meats
Yield: 6 servings

20 Minutes, stirring
-frequently. Add the stock,
-apple, salt to taste,

Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1
tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into
dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt.

Method: Wash, blanch and dry the tail thoroughly, and divide it at the
joints. Fry the tail lightly in hot butter, take it up, put in the
sliced onions, and fry them for a few minutes without browning.
Sprinkle in the flour and curry-powder, and cook gently for at least
bring to the boil, stirring meanwhile, and replace the tail in the
stewpan. Cover closely, and cook gently until tender, then add the
lemon-juice and more seasoning if necessary. Arrange the pieces of
tail on a hot dish, strain the sauce over, and serve with boiled rice.

Time: from 2 to 3 hours.

From Mrs. Beeton’s All About Cookery, Ward, Lock Co., Limited, date
unknown.

MMMMM

STUFFED SQUID WITH VINEGAR/SOY DIP – OJINGU C

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Korean
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small Squid
2 tb Vegetable Oil
4 oz Lean Ground Beef
1 c Chopped Cabbage
1 c Chopped Fresh Bean Sprouts
3 tb Finely Chopped Green Onions
1 t Crushed Garlic
3 Dried Chinese Mushrooms,
– Soaked
1 1/4 tb Light Soy Sauce
2 ts Sesame Oil
Salt And White Pepper
—–VINEGAR/SOY DIP—–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
-And Ground
2 ts Finely Chopped Green Onions

Clean the squid under running water. Remove clear inner quill, pull away
the head and tentacles, then cut off the tentacles just above the head.
Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very
finely chop the tentacles and saute in the vegetable oil with the meat,
cabbage, bean sprouts, green onion and garlic.

Drain the mushrooms, squeeze out as much water as possible, remove the
stems and chop the caps finely. Add to the pan and stir fry for 1 minute,
then add the soy sauce, sesame oil, salt and pepper.

Fill the squid with the prepared stuffing, securing the opening with wooden
picks. Set in a lightly oiled dish, sprinkle on a little extra sesame oil
and steam over rapidly boiling water for about 20 minutes. Remove from the
steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.

Alternatively, the squid can be steamed for 10 minutes, then deep-fried
until crisp and golden on the surface in a mixture of 4 parts vegetable oil
to 1 part sesame oil.

Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in
the refrigerator without the green onions, one day with the green onions.

Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

Title: Vegan Pumpkin Pie.
Categories: Veg-cook, Sept.
Yield: 1 servings

10 oz Firm silken tofu
1 15 oz can pumpkin
1/2 c Fruit source or granulated
Date sugar
1/3 c Oil
2 T Molasses
1 t Vanilla extract
2 1/2 t Ground cinnamon
1 t Nutmeg
1 t Allspice
1/4 t Ginger
1 Unbaked crust of your
Choice

Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or
till done.

Note that this is even better, if more expensive, if you use 2/3 cup maple
syrup instead of the fruit source and reduce the oil to a scant 1/4 cup.

From: . rfvc Digest V94 Issue #205,
Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
————————————————————————–

Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

—————————————————————————–

Title: ROMA’S WHITE CHOCOLATE BREAD PUDDING
Categories: Desserts, Chocolate, Formatted, Puddings
Yield: 12 servings

——————————–THE PUDDING——————————–
6 c Heavy cream
2 c Milk, whole
1 c Sugar, granulated
10 oz Chocolate, white; broken
-into small pieces
4 Eggs
15 Egg yolks
1 Bread, French 24″ loaf

———————————THE SAUCE———————————
8 oz Chocolate, white; broken
-into pieces
1/2 c Heavy cream
1 oz Chocolate, dark; for garnish

Preheat oven to 275F.
In a large saucepan, heat the whipping cream, milk
and sugar over medium heat until the mixture just
begins to bubble around the edges but is not boiling.
Add the white chocolate pieces and stir until melted.
Remove from heat. Combine the whole eggs and the egg
yolks in a large bowl. Slowly pour the hot cream
mixture into the eggs in a steady stream, whipping the
eggs as you pour. Slice the bread 1 inch thick (Use
stale bread, or slice the bread then dry in a 275^
oven for about 10 minutes)
Place the bread in a pan measuring about 9 x 12
inches. Pour half the egg mixture over the bread. Use
your fingers to press the bread into the mix so that
it absorbs the liquid and becomes soggy. Pour in the
remaining mix. Cover the pan with foil and bake in a
350 degree oven for 1 hour. Remove the foil and bake
for an additional 30 minutes, or until the pudding is
set and top is golden brown. Make the sauce: Bring the
cream to a boil in a small saucepan. Remove from the
heat and add the white chocolate, stirring until
smooth and completely melted. Spoon over the bread
pudding.
To serve: You can either serve the bread pudding
warm, spooned right out of the pan and topped with the
sauce and grated chocolate, or prepare ahead of time
for a more polished presentation. Chill the bread
pudding until completely set and firm, about 6 to 8
hours. Loosen the sides from the pan with a knife and
invert the pudding onto a cutting surface. Cut into 6
squares, then cut the squares in half to make 12
triangles. Place the triangles on a cookie sheet and
heat in a 275^ oven for 15 minutes. Serve with sauce
and garnish with chocolate shavings.

—–

FETTUCINI WITH SHRIMP AND HERB SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lipton creamy herb soup mix
8 oz Shrimp, partially thawed
6 oz Fettucini, cooked
1 3/4 c Milk
1/2 c Peas, partially thawed
1/4 c Parmesan, grated

Mix soup mix with milk and bring to boiling. Add shrimp and peas and
simmer 3 minutes until shrimp are tender. Toss with hot noodles and
cheese. Makes 2 servings.

– – – – – – – – – – – – – – – – – –

Date: Mon, 27 Mar 95 08:52:30 PST
From: elinorl@mcn.org (Elinor Lindheimer)

I too modify the McDougall recipes sometimes. Last night I made mashed
potatoes, carrots, and turnips (steamed and then mashed with a little
cooking water and some rice milk) and “Chick ‘n’ Wheat” “cutlets” (Knox
Mountain brand–delicious!) and for a gravy I took the sauce from the
Garbanzo Shepherd’s Pie (which is delicious, by the way). I’ve used that
sauce many times. It’s like a white sauce, fatfree! This time I used an
herb blend instead of Parsley Patch and about 1/2 tsp.garlic granules, and
added two heaping teaspoons of nutritional yeast. Here’s the recipe for
those who don’t have the book (modified cooking method, too):

White gravy

2 cups soy or rice milk
1 tbsp. soy sauce
1/2 tbs. Parsley Patch seasoning
1/4 tsp. garlic powder
2 Tbsp. cornstarch

Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the
cornstarch with the remaining milk and add to the pot, stirring constantly.
It should thicken quickly. Cook on low heat about few minutes, stirring. It
holds well if the rest of dinner isn’t quite ready.

The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy
you don’t need the extra liquid.