2 cups penne pasta (or 8oz corkscrew or other pasta)
1 Tbsp olive oil
1 large clove garlic, minced
1 can (19 oz) tomatoes (undrained), chopped
1 tsp each dried basil and oregano
1 can (19 oz) chick-peas, drained and rinsed
1/4 c chopped fresh basil (I actually freeze basil in 1/4 c
batches, just for this recipe!)
1/4 c freshly grated parmesan cheese
1. In large pot of boiling water, cook pasta until tender but firm,
7 to 10 minutes; drain and transfer to large bowl.

2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic
for 30 seconds. Add tomatoes, dried basil, oregano and chick-peas;
simmer for 5 minutes.

3. Add fresh basil; simmer for 5 minutes. Pour over hot pasta and
toss to mix. Sprinkle cheese over each serving. Makes 4 servings.

Per serving: 444 calories/19 g protein/8 g total fat (2 g saturated
fat, 5 mg cholesterol)/75 g carbohydrate (7 g dietary fibre)/543 mg
soldium/508 mg potassium.

Title: STIR-FRIED LONGBEANS
Categories: Vegetables, Oriental
Yield: 4 servings

1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-=OR=- Green beans
1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 ts Sugar
1/2 c Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least
15 minutes. Rinse them several times in cold running
water to remove any sand. Drain thoroughly and set
aside. If you are using the Chinese longbeans, trim
the ends and cut them into 3-inch segments. If you are
using green beans, trim the ends and cut them in half.
Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch
pieces. Heat a wok or large saute pan until hot and
add the oil. Put in the shallots, garlic, ginger,
cloud ears and longbeans. Stir-fry for 1 minute, then
add the silk squash, oyster sauce, rice wine, soy
sauce, salt, sugar and chicken stock. Cook over high
heat, uncovered, until the vegetables are tender,
about 5 minutes. Serve at once.

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SIZZLING RICE HOT AND SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
5 c Chicken broth
1 Chicken breast half,
-skinned, boned, and cut
-into matchstick pieces
1/4 c Slivered bamboo shoots
1/2 c Rice vinegar
2 tb Soy sauce
1 Green onion (including top),
-cut into 2 inch slivers
1 t Finely chopped cilantro
-(Chinese parsley)
1 t Hot pepper sauce
1/2 ts Salt
1/2 ts White pepper
3 tb Cornstarch mixed with 1/4 C
-water
1 Egg, lightly beaten
-Vegetable oil for
-deep-frying
8 Two-inch square rice crusts

Soak mushrooms in warm water to cover for 30 minutes;
drain. Cut off and discard stems and thinly slice
caps. Set aside.

Bring broth to a boil over medium-high heat in a large
pot. Add chicken and cook, stirring occasionally, for
3 minutes. Stir in mushrooms, bamboo shoots, vinegar,
soy sauce, green onion, cilantro, hot pepper sauce,
salt, and white pepper. Return to a boil. Add
cornstarch solution and cook, stirring, until soup
thickens slightly. Remove pot from heat and slowly
drizzle in egg, stirring constantly. Keep warm while
preparing rice crusts.

Set wok in a ring stand and add oil to a depth of
about 2inches. Over high heat, bring oil to 375. Add
rice crusts, half at a time, and cook, turning
constantly, for 15 seconds or until puffed. Lift out
and drain on paper towels. Cook remaining crusts.
Pout hot soup into a warmed serving bowl and carry to
the table. Bring hot fried rice crusts to the table
and carefully slide into the soup.

TIP: Look for rice crusts in Chinese market. To make
your own crusts:

To Make Rice Crusts: Combine 1 C medium- or
short-grained rice and 1 C water in a medium saucepan.
Cover and bring to a boil over high heat. Reduce heat
to low and simmer for 25 minutes. Turn off heat and
let stand for 5 minutes. Spread cooked rice in a 1/4″
thick layer on a greased, shallow baking pan. Cut
into 1 1/2-2″ squares with a wet knife. Bake in a 350
oven for 50 minutes or until rice squares are firm and
dry. Store rice crusts in an airtight container at
room temperature for up to 6 months.

Serves 4-6

Source: A Wok For All Seasons by Martin Yan; Copyright
1988

From: Joyce Flory Date: 03 May 94
Submitted By On

– – – – – – – – – – – – – – – – – –

Title: GREEN TOMATO RELISH BY MAVIS VAWTER
Categories: Relishes, Can/cure
Yield: 11 Pints

4 qt Green tomatoes; unpeeled,
– chopped
1 qt Onions; finely chopped
2 c Bell pepper; chopped
1/2 c Hot peppers; chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

Combine ingredients and bake @450 for 15 minutes then reduce heat to 350
for 15 min more…

Mad Alice’s Wild Rice Soup

Recipe By : Dunghanrach Stoneware Pottery
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wild rice — cooked
2 tbls butter
1 tbls chopped onion or leek
1/4 cup flour
4 cups chicken broth
1/2 tsp salt
1 cup cream
2 tbls white or red wine
parsley — minced
1 can mushsrooms — (4 oz)
1/3 cup carrots — grated
1/2 cup almonds — slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,
bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until
most of kernels have popped. Pre-heat over to 350 degrees, melt butter
in sauce pan and saute onions until transparent, blend in flour and
gradually add broth. Cook-stir until mix thickens slightly. Stir in
rice and salt and simmer about 5 minutes. Transfer to soup tureen and
blend in cream. Place in oven (20 to 30 min) Remove to base and garnish
with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will
wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using
about 1 pound (sliced). I have also substitued canned condensed milk for
the cream or used half and half.

– – – – – – – – – – – – – – – – – –

Title: CHUNKY PIZZA SOUP
Categories: Soups
Yield: 4 servings

1 tb Oil; vegetable
1 Onion; chopped small
1/2 c Mushrooms; sliced
1/4 c Green peppers; slivered
1 c Tomatoes; undrained
1 c Stock; beef
1 c Pepperoni; thin sliced
1/2 ts Basil; dried
1 c Cheese; mozzarella shredded

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
basil, cook till heated through. Ladle soup into ovenproof bowls and
sprinkle with cheese. Broil till cheese melts and is bubbly.

—–

Layered Cashew Mushroom Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
1 sm Onion — finely chopped
8 ounce Cashew nuts
4 ounce Breadcrumbs — pref. wholewht.
1 Egg
3 md Parsnips * (see note)
1/2 teaspoon Rosemary **
1/2 teaspoon Thyme **
1 teaspoon Yeast extract
1/4 pint Stock
Salt
Freshly ground black pepper
1 ounce Butter or margarine
8 ounce Mushrooms — chopped
Oil or butter — to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes
in place of parsnips when parsnips are not in season.) ** If using fresh herbs,
double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill,
blender or mincer then mix with breadcrumbs. Beat egg well and add to dry
ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and
garlic. Be sure to scrape in all the juice as the loaf can get a little dry
during baking. Dissolve the yeast in stock and add to other ingredients.
Season well.

Melt margarine in skillet and saute the mushrooms till they are soft.
Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the
mushrooms and top with the rest of the nut mixture. Press down firmly.
Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate. Slice and
serve. Excellent hot or cold. It also freezes well. To freeze, slice into
portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a
medium oven till hot.

Serves 6 to 8
Posted by Mark Satterly in Fidonet Intercook

– – – – – – – – – – – – – – – – – –

Title: Sweet Potato Biscuits
Categories: Breads, Londontowne
Yield: 1 servings

1 c Flour 2 1/2 ts (to 3) baking powder
1 c Sweet potatos, cooked/mashed 3 tb Sugar (or more, to taste)
1 x Salt 1/4 c Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes.
Mrs Harold T. Cook

—–

Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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