LENTIL LOAF (BROWN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Red lentils
12 oz Water
1 Onion, chopped
1 tb Parsley
1/2 ts Cayenne
1 tb Nutritional yeast
Lemon juice
Salt pepper

Rinze lentils thoroughly. Cover with water cook for
10 to 15 minutes. Add more water if you need to. You
should have a stiff puree. Stir fry onions in a little
oil till soft, throw in the cayenne cook for a few
more seconds. Remove lentils from heat stir in the
remaining ingredients. Add a little more stock or
water if the mixture is too dry. Season with salt
pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture.
Bake at 375F/190C for 45 to 50 minutes. Let stand for
10 minutes then turn out on a plate. Serve with
vegetables.

Very loosely based on Sarah Brown, “Vegetarian Kitchen”

– – – – – – – – – – – – – – – – – –

TRIPLE CHOCOLATE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
3 oz Unsweetened chocolate
2 1/4 c Flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1 c Sugar
2 Eggs
1 t Vanilla
6 oz Milk chocolate chips
6 oz Semi sweet chocolate chips
1 c Toasted walnuts, chopped

Slowly melt butter and unsweetened chocolate.
Meanwhile blend sugar, eggs, buttermilk, and vanilla.
Beat until smooth. Sift flour, salt and baking soda
together. Add to egg mixture to chocolate mixture and
blend well. Add flour mixture and beat until smooth.
Fold in choclate chips. Grease muffin tins well. Fill
each cup 2/3 full with batter. Bake at 375 deg for 20
to 25 minutes. These tend to be habit forming when
served with cold milk.

– – – – – – – – – – – – – – – – – –

Persimmon Pudding Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 cup Milk
2 1/4 cups Sugar
1 teaspoon Vanilla extract
1 1/2 teaspoons Salt
4 1/2 tablespoons Butter — softened
3 cups All-purpose flour
1 1/2 teaspoons Ground cinnamon
1 teaspoon Baking soda
3 cups Ripe persimmon pulp
1 cup Dates — chopped
1 cup Coconut — flaked
1 cup Walnuts or pecans — chopped
Whipped cream — optional

In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir
in butter. Combine flour, cinnamon and baking soda; add to milk
mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a
greased 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 1 hour or
until a toothpick inserted near center comes out clean. Serve warm or at
room temperature with whipped cream if desired. Yield:
20-24 servings From Oct/Nov ’94 Formatted for
MM by Pegg Seevers 10/5/94

– – – – – – – – – – – – – – – – – –

Title: ROYAL AMBROSIA PIE
Categories: Pies, Desserts, Snacks
Yield: 12 servings

1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant choc. Pudding
2 ea Graham cracker crusts
Non-dairy whipped topping
Garnish: Chocolate curls

Combine ice cream and milk and mix slightly. Add pudding and mix three to
five minutes. Divide and pour into pie crusts. Cover with whipped topping
and garnish with chocolate curls. Refrigerate three to four hours before
cutting.

MARGIE’S NOTE: This works equally well with any flavor pudding.

From the Kitchen of: Gary Margie Hartford, Eugene, OR (1:152/19)

—–

Vegetable Kabobs with Herb Butter

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:50
Categories : Low-Fat Quick’n’easy
Entree Vegetable
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small yellow summer squash — quartered
1 small zucchini — quartered
1 small Japanese eggplant — quartered
3 medium new red potatoes — halved
1 red bell pepper — quartered
1 green bell pepper — quartered
8 cloves garlic — halved
4 shallots — halved lengthwise
1 tablespoon butter or margarine — melted
2 teaspoons fresh rosemary — minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh rosemary — optional
4 cups hot cooked rice

Review: “An enticing entree for a summer lunch or supper, these kabobs are
based with fresh rosemary butter. You can bake at 450F as directed, or
prepare the packets on the grill, in the foil; cover and cook for about 35
minutes.”

Place a 12″ X 18″ double thickness of aluminum foil on the work surface.
Lightly e coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first).
Thread the vegetables on 4 long metal skewers, alternating the yellow
squash, zucchini, eggplant, potatoes, red peppers and green peppers with
garlic and shallots. Lay the skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black
pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
and brush the other side.

Fold the long sides of the foil together making several folds to encase the
food snugly. Fold the ends closed to enclose securely (the end of the
skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the
potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total.
Per serving: 382 calories, 3.9 g. total fat (9%)

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 5654 0 3770 4219 0 0 0 0 0 0 0 0 0 0

SPINACH TIMBALES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Flour
1 tb Butter subst
1/2 c Onion — mince
4 oz Spinach
1/4 ts Nutmeg
1/2 c Evaporated skim milk
2 lg Eggs — rm temp, separate

Preheat oven to 350. Spray four 6-ounce custard cups
with nonstick cooking spray. Using a total of 1/2
tsp. flour, dust cups evenly; set aside. In medium
nonstick saucepan, over medium heat, melt margarine.
Add onion; saute 5 minutes, until tender. Whisk in
remaining flour; cook, stirring milk; continue
cooking, stirring constantly, about 3 minutes, til
thick. In smal bowl, beat egg yolks; stir in 2 TBS of
the hot milk mixture. Return all to pan and cook> 30
seconds. Remove from heat; stir in spinach and nutmeg.
Scrape into large bowl; cover and set aside. In small
bowl, with electric mixer on high speed, beat egg
whites until stiff but not dry. Stir 1/4 of the whites
into spinach mixture to lighten; fold in remaining
whites til no white streaks remain. Spoon evenly into
cups. Smooth tops and place cups on baking sheet. Bake
15-20 minutes, or til browned. Makes 4 servings, 123
cals per serving.

Donna Hartman

– – – – – – – – – – – – – – – – – –

Title: Caramel Turtles
Categories: Candies
Yield: 6 servings

1 c Pecan halves
36 Caramels
1/2 c Sweet chocolate, melted

Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans,
flat side down, in clusters of four. Place one caramel on each
cluster of pecans. Heat until caramels soften, about 4-8 minutes.
remove from oven. Flatten caramel with buttered spatula. Cool
slightly. remove from pan to wax paper. Swirl chocolate on top.

Shared by Ellen Cleary

MMMMM

Gingerbread Men2

Recipe By : Good Housekeeping Cookery Book
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
4 tablespoons golden syrup
4 ounces butter
6 ounces soft brown sugar
1 egg — beaten
currants–to decorate.

Grease three baking sheets.
Sift the flour, bicarbonate of soda and ginger into a bowl. Rub the
butter
into the flour until the mixture looks like fine crumbs. Stir in the
sugar.
Beat the syrup into the egg and stir into the bowl.
Mix to form a dough and knead until smooth.
Divide into two and roll out on a lightly floured surface to about 1/4
in.
thick.
Using a gingerbread man cutter, cut out figures and place them on the
baking sheets. decorate with currants. Bake in the oven at 375 F for
12-15 minutes until golden. Cool slightly then places on a wire rack.

– – – – – – – – – – – – – – – – – –

Crockpot Chicken Stroganoff

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Boneless Chicken Breasts
1 large Cont sour cream
1 can Cream of Mushroom soup
(or any of the cream soups)
1 package Lipton’s dry Onion Soup mix

Mix all together and put into crockpot. Cook on low for 4 -6 hours or until
chicken is tender. Serve over cooked noodles or rice.

– – – – – – – – – – – – – – – – – – =

Title: Pickled Beets Apples
Categories: Veggies, Low-fat/cal
Yield: 4 servings

16 oz (1 jar) pickled beets;
— undrained
1 ts Lemon juice;
1/8 ts Ground cloves;
1 md -size tart apples;
Thin lemon slices for
— granish (OPTIONAL)

Pour the beets with their liquid into a small bowl. Stir in the lemon
juice and the cloves. Quarter, core and peel the apple. Thinly
slice the apple into the bowl with the beet mixture. Let the
apple-beet mixture stand at room temperature until serving time. If
you wish, garnish the apple-beet mixture with thin lemon juice.

Source: Best-Ever Recipes, Volume III, Family Circle

MMMMM