Title: MR. FOOD’S MINT CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

6 c Mini marshmallows
1/4 c Milk
1/3 c Creme de menthe
1 ts Vanilla extract
3 dr Green food color <3 or 4>
8 oz Whipped cream
1 Choc. ready pie crust

Combine marshmallows and milk. Cook and stir over low heat until melted.
Remove from heat, cool, stirring every few minutes until partially set.

Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour
into crust.

Freeze until firm.

Before serving, let stand for 10 mins at room temp and garnish with grated
chocolate.

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BUTTERNUT SQUASH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butternut squash — peeled,
-diced, and steamed until
-soft
1 c Sweet potato — peeled, diced,
-and steamed)
1 c Carrots — peeled, diced and
-steamed
3 c — water (including
water left
-over from steaming the veg)
1/2 c Red bell pepper — diced
1/2 c Onion — diced
2 ts Sea salt
1 1/2 ts Garlic — minced
1 1/2 ts Basil — chopped
3/4 ts Rosemary — chopped
1/2 ts Thyme — chopped
2 ts Sesame oil, olive oil, or
-other cooking oil
1/2 c Celery — diced
1/2 c Green bell pepper or
-zucchini — diced
5 ts Vogue Vegy base
1/4 ts Paprika

Blend the squash, sweet potatoes and carrots with the
water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic,
basil, rosemary, thyme in the oil over medium heat for
5 minutes. Now add the remaining ingredients and saute
for another 5 minutes. Add the pureed vegetable
mixture, cook for another 5 to 10 minutes, and serve
hot.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Title: ORANGE CARROTS WITH NOODLES
Categories: Veggies, Suzy, Posted-mm, Pasta
Yield: 6 servings

2 tb Margarine
1/2 c Chopped onion
1/2 c Shredded carrot
1/2 c Orange juice
1 tb Cider vinegar
1/2 ts Salt
6 oz Wide egg noodles
(about 4 cups), cooked,
-drained

Source: Mueller’s Egg Noodles

In large skillet melt margarine over medium heat. Add onions and carrots.
Saute 3 minutes. Add orange juice, vinegar and salt. Bring to boil and cook
2-3 minutes. Stir in egg noodles. Makes 6 servings.

From the recipe files of suzy@gannett.infi.net

—–

Jana had a problem with hard beans. I learned to cook beans from The Bean
Book by British vegetarian cook. Rose Elliot (Fontana, 1979). Here are a
few hints.

Hint #1 – Soaking

Rose advises that all pulses be washed and then soaked before cooking.
There are two ways of soaking.

1. The long cold soak (Soak for 4-8 hrs)
2. The short hot soak. Bring beans to the boil in a saucepan of water. Boil
for 2-3 minutes and soak for 45-60 minutes.

Hint #2 – Rinsing

Always rinse after soaking. This improves their digestibility.

Hint #3 – Cooking times

These vary for different types of beans. Here are the times for the most
common types of beans.

Black beans 1hr
Kidney beans 1 hr
Lima beans 45 minutes
Broad beans 1 1/2 hrs
Haricot beans 1 1/2 hrs
Red split lentils (soaked) 15-20 minutes
Soya beans 3-4 hrs

Hint #4

Do *not* add salt until the beans are cooked. This will mean they take
forever to become soft.

Hope this helps. If you need more help, feel free to email me privately. I
would also recommend Rose’s book to anyone who would like to learn how to
cook beans easily.

For anyone who is a vegetarian for environmental reasons (I’m not), one
interesting fact is that beans can provide ten times more protein from a
piece of land than m**t. They are really cheap too, for student vegetarians
like me.

Title: BORSCHT
Categories: Soups
Yield: 4 servings

5 ea Beets, peeled
1 1/2 qt Water
1 ea Onion, chopped
1 c Tomato puree
1 tb Lemon juice
1 ts Sugar
2 ea Egg
1 c Sour cream
1 x Salt
1 x Pepper

Grate beets and combine with onion and water in a
heavy kettle. Bring to a boil; cover and simmer about
45 minutes. Add tomato, lemon juice, salt and pepper.
Cook 45 minutes more.Mix the eggs together and stir
into soup. Heat but do not boil. Serve hot or cold
topped with sour cream.

—–

Title: ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL CELERY)
Categories: Salads, Italian, Appetizers, Vegetarian
Yield: 4 servings

4 1″ thick slices stale bread
1 Red onion, finely sliced
— soaked in cold water for
— 1 to 2 hours
2 Ripe tomatoes, thinly sliced
1 Cucumber, peeled sliced
2 Celery ribs, finely sliced
1 Fennel bulb, quartered
— finely sliced
1 Red bell pepper, ribs seed
— removed, finely diced
1 Handful radishes, sliced
2 Handful small black olivesi
— in brine
12 Basil leaves, torn
2 tb Red wine vinegar
6 tb Olive oil
Salt pepper

Soak the slices of bread in cold water to cover until moist, 10 to 15
minutes. Squeeze each slice between your fingers to get rid of extra
moisture. Tear into small chunks.
Place the bread in a large bowl add the onion, tomatoes, cucumber,
celery, fennel, pepper, radishes, olives basil leaves. Mix the
vinegar oil, add lots of salt pepper. Pour over salad
serve at
rom temperature.

—–

Title: Citrus Sunset
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin, any
-red flavor
1 pk Sugar-Free JELL-O Orange
-Flavor Gelatin

Prepare JELL-O red gelatin as directed. Pour into 8 dessert glasses.
Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare
JELL-O Orange Flavor Gelatin as directed. Refrigerate about 30
minutes or until slightly thickened. Spoon evenly over red gelatin in
each glass. Refrigerate about 2 hours or until firm. Garnish with an
orange twist.

MMMMM

RESTAURANT CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEDIUM CURRY—–
1 1/2 lb Chicken OR Lean Meat
3 tb Vegetable Oil
1 lg Spanish Onion-minced
-OR 1 portion Onion Puree
1 tb Tomato Paste
1 t Paprika
1 t Chili Powder (or to taste)
1 t Ground Ginger
1 t Garlic Powder
—–SPICES 1—–
1 t Ground Cumin
1 t Ground Coriander
1 t Turmeric
—–SPICES 2—–
1 t Garam Masala
1 t Fenugreek
Optional Ingredients
—–CEYLON CURRY—–
2 1/2 oz Creamed Coconut
5 oz Milk
1 tb Lemon Juice
Fresh Green Chilies
-chopped (0-4 to taste)
—–KASMIRI CURRY—–
8-12 Fresh or Canned Lychees
1 tb Sugar
4-8 Marachino Cherries
—–MADRAS CURRY—–
14 oz Canned Tomatoes
2 tb Tomato Paste
1 tb Ground Almonds
2 tb Lemon Juice
2-4 Red Chilies-chopped
1 t Sugar
1 t Chili Powder
—–MALAY CURRY—–
2 oz Creamed Coconut
3 oz Milk
2 oz Heavy Cream
12-16 Cubes Canned Pineapple
—–VINDALOO CURRY—–
6 oz Boiled Potatoes
-cut into bite size pieces
4-8 Red Chilies-chopped
2 ts Chili Powder (or to taste)

This is a typical restaurant style curry. The medium curry forms the
base and the variations show how it can easily be adapted. Add the
additional ingredients of the various “national” curries to the
medium curry base with Spices 2 at stage 6.
1. Skin the chicken, on or off the bone or cut any fat off the meat.
2. Heat the oil and fry the onion puree until it is very hot. Don’t
let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
paste and preheat the oven to 375 F. 4. Add the spice paste to the
hot onion puree, and stir continuously. reduce the heat if it starts
to stick. Cook for 5-8 minutes until the spices are cooked and the
water content removed. When the oil floats to the top it is done. 5.
Put the meat/chicken and onion and tomato purees into a casserole
dish, stir and put into the oven. cook for 45 minutes. 6. Stir and
add Spices 2 and the optional ingredients. Cook for another 10
minutes and serve.

– – – – – – – – – – – – – – – – – –

TORTILLA BLACK BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews Beans
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/4 c Diced celery
1/4 c Diced onion
1/4 c Diced bell pepper
1 1/2 c Black beans
2 c Of water
2 ts Salt
2 Corn tortillas
2 tb Cilantro (Chinese parsley)

Boil black beans in water for 2 minutes; remove from
heat. Let soak in cooking water for 1 hour, or
overnight if preferred. Saute celery, onion, and bell
pepper in oil, until slightly tender. Then in bean
soup, add salt, cilantro, and saute vegetables.
Covered and simmer, until beans are soft, about 2 to 3
hours. Slightly mash some beans, and stir.

In frying pan, warm up tortillas on both sides until
they are bendable. Put a tortilla in bowl, then ladle
black bean soup on top of the tortilla. Makes 2
servings.

– – – – – – – – – – – – – – – – – –

Title: UNCLE BUCK’S VENISON CHILI
Categories: Healthy and, Main dish, Venison
Yield: 8 servings

2 tb Olive oil
1 md Bell pepper; chopped
2 md Onions; chopped fine
2 Cl Garlic; crushed
1 lb Venison; ground
1 lb Venison; cut in chunks
8 oz Tomatoes; canned
4 tb Tomato paste
1 Bay leaf
1 ts Ground cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb Chili powder; mild
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste
2 cn Chili peppers; small
14 oz Red kidney beans, canned

Recipe by: Uncle Buck’s Venison, Littleton, NH
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr
until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer
for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.

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