Title: Fruit Yogurt Dressing
Categories: Dressings
Servings: 4

1/2 c Mayonnaise
8 oz Yogurt; Fruit Flavored

Fold the mayonnaise into your favorite fruit flavored yogurt and serve
chilled.

—————————————————————————–

Title: Spice Cookies
Categories: Cookies
Yield: 100 servings

Mmmm—————-
———cookie
Dough————–
—————-
1 c Sugar
2 ts Nutmeg
1/4 c Dark corn syrup
1 c Butter or margarine
2 ts Cinnamon
4 c Flour, unsifted
2 ts Cloves
1 ts Baking soda
Mmmmm—————
————-icing—– — ¥
2 x Egg whites
Assorted food colors
2 c Powdered sugar
Colored sugar, etc
1/8 ts Cream of tartar

Combine sugar, syrup and spices with 1/2 c water in med saucepan.
Cook, stirring, over med heat just until mix starts to boil. Remove from
heat. Add butter, stir until melted. Cool 30 min. Stir in 3 c flour and
soda using wooden spoon. Mix until smooth. Add remaining flour. Mix
with hands until flour disappears. Turn dough onto lightly floured
board; knead until smooth. Form dough into ball. Wrap in plastic film
and chill at least 2 hours, no longer than 5 days. Divide dough into
fourths. On lightly floured surface, roll out dough, 1/4 at a time,
to 1/8 inch thickness. Cut with assorted cookie cutters. Place cookies
on lightly greased cookie sheet. Bake at 350 for 6 – 8 min until lightly
browned. Cool completely on wire racks. Store for 24 hrs before icing.
To make icing: mix egg whites w/ powdered sugar and cream of tartar
at med speed until mix will hold its shape. Divide icing into small
bowls. Add enough food color to tint desired shades. Icing may be
applied w/ pastry or paint brushes. Decorate w/ colored sugar,
sprinkles, etc while icing is moist.

—–

Chicken Veal Loaf

Recipe By : Eva
Serving Size : 6 Preparation Time :0:30
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boned and skinned chicken breasts — ground
1 pound ground veal
2 whole egg whites
2 slices bread — soaked-water or wine
2 cloves garlic — minced
1/4 cup Yoshida’s gourmet sauce
2 tablespoons soy sauce, low sodium
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons Italian seasoning

–Combine all ingredients in a large bowl and mix well.

–Place in loaf pan

–Bake at 350 for 1 hour

– – – – – – – – – – – – – – – – – –

NOTES : ***Can add chopped onions as well.

***Can substitute Worcestershire sauce for Yoshida’s gourmet sauce.

Redibase Basic Chicken Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. butter — or margarine
1/4 Cup celery — diced small
1/4 Cup carrot — diced small
1/8 Cup onion — minced
4 Cups water
4 Tsp. Chicken Redi-Base
1 Cup diced — cooked chicken meat
1 Tbsp. fresh parsley — minced
salt and pepper for taste

Sauté celery, carrot, and onion in butter until onion is soft. Add water,
Chicke
n Redi-Base and parsley. Bring to a boil. Allow to simmer until vegetables are
done. Add meat, parsley, salt pepper. Simmer 5 minutes. Serve. Serves 4

– – – – – – – – – – – – – – – – – –

Hot Cocoa Recipe (Non-Dairy)

Just the other day I was thinking about how nice hot cocoa
would be and I decided to play around with a can of some soy
product that I bought at the health food store. It was near
the mixes and baking products. (I’m trying to remember the
name, something like “Better than milk” anyway, it’s either a
dried tofu powder or dried soy milk or something like that)

Dry cocoa
sugar
2 TBSP powdered milk substitute
dash salt (optional, but livens up chocolate flavor)

Stir together dry ingredients in mug.
Add a few tablespoons of tap water and stir to dissolve.
Add boiling water and stir.

This wasn’t quite as rich and creamy as hot cocoa made with
milk but I was pretty happy with it.

MEXICAN VEGETABLE PART:

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
’em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

– – – – – – – – – – – – – – – – – –

Lentil-Nut Loaf

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils — washed
2 cup Water
1 lg Onion — chopped
1 cup Mushrooms — chopped
2 tablespoon Oil
1 cup Nuts — ground
1 cup Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt pepper
1 tablespoon Mixed herbs

Cook lentils in water till soft (1/2 hour). Saute onions mushrooms in oil
till soft. Mix with remaining ingredients. Place in a greased baking pan
bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

– – – – – – – – – – – – – – – – – –

Date: Fri, 02 Sep 94 09:37:30 PDT
From: vmh@intellicorp.com

Several people have asked for quick lunches that they can just
dump in the microwave at work. Here is one that I made just
a couple of days ago and really liked:

Note that measures are approximate. I have a lunch plastic
container, and I simply fill it all the way.

LUNCH PACK
———-
1-2 cups of cooked rice, half of it wild rice, half of it basmati
1 can of slided water chestnuts
1 salad tomato, chopped

Put into plastice container. Then add:

sliced fresh mushrooms as necessary to fill the container almost to the rim.

Then dump on top (DO NOT MIX. If you mix it, the rice will
be too soggy come lunch time. Mix before nuking):

1/2 can of Hunts tomato sauce
black pepper to taste
oregano to taste

At work, when hunger hits, nuke for 3-5 minutes, depending on the
microwave you are using. I like stuff cooked right, so I use 5 minutes
to get the tomatoes nice and done.

Title: ORIENTAL SWEET-AND-SOUR PASTA SALAD
Categories: Salads, Pasta, Oriental, Poultry
Yield: 1 servings

1 pk Suddenly Salad classic
-pasta salad mix
2 tb Vegetable oil
3 tb Cold water
1 tb Vinegar
1 tb Soy sauce
2 ts Sugar
1 L/2 Cups cut-up cooked
-chicken
1/2 c Red bell pepper strips, cut
-in half
1/2 c Bite-size pieces fresh
-Chinese pea pods
1 cn (8 ounces) sliced water
-chestnuts, drained

Prepare salad as directed on package ,except stir
vinegar, soy sauce and sugar into water-oil mixture.
Stir in remaining ingredients before tossing with
Parmesan Cheese.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Pierogi Cheese Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tub dry curd cottage cheese — or ricotta
chives
1 teaspoon lemon juice
1 egg
1 tablespoon sugar
1/2 teaspoon vanilla extract

Mix together.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website