MEATLESS BALLS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Vegetable burgers
1/4 c Breadcrumbs
— Salt and pepper to
taste
2 tb Butter or margerine
1 lg Onion — chopped
1 c Milk
1 ea Egg — beaten
1 tb Fresh parsley — chopped
1 tb Soy sauce
— Veg oil for frying

Crumble the burgers into a mixing bowl and use your
fingers to work in the breadcrumbs, salt and pepper.
Set aside.

Melt the butter in a frying pan and saute the onion
until transparent.

Mix the milk and egg together and add, with the
parsley and soy sauce, to the dry mix. Stir well. Add
the onion saute. Stir thoroughly and shape into 24
small balls.

Fry until well browned all over.

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

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Gooseberry Custard (english)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Gooseberries topped
And Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs

Wash the gooseberries and drain well. Put saucepan
with the water and simmer until soft Mash gently with
a fork, then stir in the butter rosewater or lernon
juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs
together, then stir into the gooseberry mixture. Cook
over a low heat, stirring, until thickened. Pour into
a serving bowl and chill. Serve with boudoir or cats
tongue biscuits. Serves 4 to 6.

This very old recipe is a forerunner of the more
modern Gooseberry Fool. `Custard’ was the usual
Suffolk description of a creamy dessert or pudding.

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Title: Fisherman’s Bouillabaisse
Categories: Soups Main dish
Servings: 4

1/4 c Olive Oil 2 ea Med. Cloves Garlic Fine
Chop
1 c Water 1/2 c Dry White Wine
1 ea Env. Soup Mix * 1 T Finely Chopped Parsley
1 t Thyme Leaves 14 1/2 oz (1 can) Tomatoes **
1 1/2 lb Lobster Tails *** 1 lb Fish ****
6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
chopped.
*** There should be about 3 lobster tails that are cut into 3-inch
pieces.
**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or
haddock, cut into pieces.
—————————————————————————

In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.

Makes about 4 (2 cup) servings.

—————————————————————————–

Date: Mon, 25 Jul 94 15:51:03 PDT
From: Cindy Tobias

Italian-style Beans and Pasta

1 can garbanzo beans
1 can Great Northern Beans
1 can red kidney beans
1 or 2 cans diced cooked tomatoes
2 large carrots
1 or 2 large onions, chopped
2 to 6 cloves of chopped garlic
2 large carrots, cut in thin strips
2 stalks celery, cut in chunks
3 – 4 heaping Tbsps of Italian Seasoning
1/4 tsp red pepper flakes
1/2 lb. pasta

Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca
ns
of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp
ices
are well-blended. Add pasta, carrots and celery and cook till pasta is ready –
–
about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if
desired. This makes a thick stew. If you like it wetter, use more water.

SWEET AND SOUR TVP®

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat TVP®
Vegetarian Oriental
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup TVP® chunks
1 Tbsp. catsup
1 1/4 cups hot water
1 cup carrots — (1 large carrot) sli
1 green pepper — cut in 1 inch square
1 cup water
20 oz. pineapple chunks,canned in juice
1/4 cup sugar
1/4 cup cider vinegar
2 tbsp cornstarch
1/4 cup tamari

Combine first three. Cover tightly and microwave on medium high power for 10
minutes or add 1/2 cup water and simmer in a covered pan until tender, but not
mushy. (20-30 min.)

Bring 1 cup water to a boil and add carrots and green pepper.

Cover, return to boil and cook for 2 min. to crisp-tender. Remove from
heat, drain, reserving liquid. Return liquid to pan and add juice from
pineapple. Bring the liquid to a boil, adding sugar and vinegar.

In a small bowl, combine rest.

Stir the cornstarch mixture into the hot liquid; the sauce will thicken
and come to a boil almost at once. Add the cooked TVP®, the carrots
green peppers pineapple to the sauce. Serve on rice or crisp chow
mein noodles. This can be made ahead and reheated later and then served
on rice or noodles.

Per Serving: 234 calories. 6 grm. protein. 56 grams carbohydrates.
0 grm. fat

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

Title: CRISP CHINESE PORK
Categories: Chinese, Meats
Yield: 8 servings

2 lb Boned pork butt or shoulder,
-fat trimmed and cut into
-2″ chunks
2 Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Soy sauce
6 c Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

In a 4-5 quart pan on high heat, combine meat, garlic,
anise seed, gorund cinnamon, ground cloves, soy sauce,
and 1 quart water. Bring to a boil; cover and simmer
until meat is very tender when pierced, about 1 1/2
hours. Boil, uncovered, on high heat until sizzling,
about 30 minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9×13″ pan. Bake
in a 400’F. oven until pork begins to crisp, 15-20
minutes. Spoon over rice; add onion, cilantro, and
hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams
fat; (4 grams saturated fat); 30 grams carbohydrates;
566 milligrams sodium; 66 milligrams cholesterol.

~ Karin Andersen, Monarch Beach, California

—–

GERMAN GINGERBREAD COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Soft margarine
1/2 c Brown sugar
2 ts Ginger
1/2 ts Salt
1 t Cinnamon
1/4 ts Ground cloves
1 Egg
3/4 c Molasses
3 c Flour
1 t Baking soda
1/2 ts Baking powder

Mix all ingredients together well. Make balls of
dough the size of walnuts, and place them on a greased
cookie sheet 3-4″ apart. Flatten with a glass dipped
in sugar. Bake at 325 F for 6-8 minutes. Or, if you
like, refrigerate overnight. Roll out cold dough for
cookie shapes cut with cookie cutters. If dough is
sticky, add flour.

Source: Scholastic ‘Let’s Find Out’ Multi-Cultural
Cookbook by Jean Marzollo Nov./Dec. 1990 Week Four –
ISSN 0024-1261 * VOL 25 Typed for you by Karen Mintzias

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Mary’s Seafood Gumbo

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Game Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Pounds Okra
1 Can Tomatoes (no. 2) or 1 lb.
2 Onions, large — chopped
5 Pounds Shrimp — cleaned
1 Can Frozen crabmeat
6 Crabs (or more as desired)
Salt pepper to taste
Red hot pepper sauce
Oil or shortening
Garlic, bay leaf — thyme>>>
3 Fresh tomatoes or
As desired (optional)

Use large aluminum pot, NOT IRON. Wash, stem and cut okra into 1/2″ pcs.
Season with salt pepper. Smother okra in as little oil as possible. When
almost done, add onion. Cook onion until tender, add tomatoes. Let simmer,
add remaining ingredients and simmer until done.

If there is a favorite vegetable of the South, it is surely okra. Gumbo
gets its name from the Choctaw Indian word ‘Kombo’ for any thick soup made
with okra.

bill.spalding@jbs.com

– – – – – – – – – – – – – – – – – -=20

Title: Minestrone 1
Categories: Soups, Soups ste, Vegetarian
Yield: 12 servings

2 TB olive oil
1 lg carrot — diced
1 lg celery stalk — thinly
: sliced
1 md onion — diced
1 sm garlic clove — cut in half
1/4 Lb green beans — 1 inch
: pieces
1 md zucchini — sliced
1 cn (8-8.5oz) tomatoes
2 Cubes beef bouillon cubes
1/4 c elbow macaroni
1/2 10 Oz. Bag spinach-coarsely
: shredded
1 cn 15-19oz cannellini beans
: (white kidney beans) drained
1 cn 8-10.5 oz red kidney beans
: – drained
6 c water
1 1/2 ts salt
1/2 ts oregano leaves
3 c cabbage — shredded

In 4 quart saucepan over medium high heat in hot olive
oil, cook carrot, celery, onion, garlic and green
beans until lightly browned (about 15 minutes).
Discard garlic.

Add water, salt, oregano, cabbage, zucchini, tomatoes
and liquid and bouillon; over high heat, heat to
boiling, stirring to break up tomatoes. Reduce heat to
low; cover and simmer 25 minutes or until vegetables
are tender.

Stir in macaroni, spinach and beans; Cook 10 minutes
longer, or until macaroni is very tender and soup is
slightly thickened.

Can be spinkled with Parmesan cheese when serving.

Recipe By : Good Houskeeping All American Cookbook

From: Pat Asher Date: Wed, 30
Oct 1996 05:36:24 -0600

—–

8 medium sized fresh oysters
3 Tbs vegetable oil
6 large garlic cloves, minced
1 Tbs sesame oil

Thoroughly scrub oysters under cold running water. Open them; leave on the
half shell, severing oyster from the muscle with a sharp knife while taking
care not to lose oyster liquor from shell. Arrange oysters–carefully, so as
not to spill the oyster liquor–on a heatproof dish such as a Pyrex pie
plate. Place a rack in wok; fill with water to the bottom edge of the rack.
Cover; bring to a boil. Place dish containing oysters on rack, cover, and
steam for 5 minutes or until just cooked through. Do not overcook.

Meanwhile, about 2 minutes before oysters are ready, heat vegetable oil in a
small non-stick skillet on high heat. When hot, add garlic and cook until
tender, about 1 minute. Be careful not to let garlic brown. Stir in sesame
oil; remove skillet from heat. The mixture must be sizzling hot.

Remove lid from wok; immediately spoon about 1 teaspoon garlic mixture over
each oyster. Remove dish containing oysters from steamer and either serve
from the dish or transfer oysters to heated platter. Serve at once.

Source: A Taste of Chinatown byJoie Warner, Crown Publishers, 1989