Title: VEGAN CHOCOLATE SPONGE CAKE
Categories: Cakes, Desserts, Vegetarian
Yield: 8 servings

2 c Self-rising flour
-(pref. 85% whole-wheat)
1/4 c Cocoa powder
3 ts Baking powder
1 1/3 c Vanilla sugar
-OR- Superfine sugar
9 tb Sunflower oil
1 1/2 c Water
Vegan margarine
-for greasing

——————————–TO DECORATE——————————–
1 Qty. Chocolate Fudge Icing
-OR- Chocolate Buttercream
Dark chocolate
-coarsely grated
Confectioners’ sugar

————————-VEGAN LEMON CAKE VARIATION————————-
1/2 c -additional flour
2 tb -Lemon juice
1 -Lemon, rind grated

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans
and line the base of each with a circle of greased wax paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar,
oil and water. Mix well to a batter-like consistency. Pour the mixture
into the prepared pans and bake for about 40 minutes, until the cakes
spring back to a light touch in the center.

Turn the cakes out onto a wire rack and strip off the wax paper. Allow to
cool completely.

Sandwich the cake together with half the fudge icing or chocolate
buttercream and coat the top with the rest. Sprinkle on a little grated
chocolate and confectioners’ sugar.

Variation: VEGAN LEMON CAKE:

Use the additional amount of flour and omit the cocoa powder. Replace 2
tb. of the water with lemon juice and add the grated lemon rind. Sandwich
the cakes together and coat the top with lemon buttercream or fudge icing
and decorate the cake with yellow sugar decorations and leaves cut from
angelica.

Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

—–

Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Title: Potato Salad Supreme (Vrg)
Categories: Veg-cook, Sept.
Yield: 6 servings

4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetarian_Journal_,
published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: Four-Hour Bread
Categories: Bread Osg1966
Servings: 1

1 c Potatoes; mashed
1 qt Potato water
1/2 c Flour
1/2 c Sugar
1 ea Yeast cake
2 tb Lard
2 tb Salt

Pour potato water, hot, over flour and sugar. Add potatoes and cool.
Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
salt. Stiffen up and knead at least 20 minuts. Let rise again. Make
into loaves or light cakes. Let rise and bake

Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
—–

Title: CHICKEN-APPLE SALAD
Categories: Salads, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c Chicken, cooked and diced
2 c Apples, unpared and diced
1/2 c Celery, chopped
1/4 c Raisins
1 tb Lemon juice
1/2 c Salad dressing or mayonnaise
6 Lettuce cups

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce
cups.

MMMMM

Title: Chunky Kidney Bean Dip
Categories: Appetizers, Beans, Dips
Yield: 2 servings

1 1/2 c Kidney Beans; Cooked
1 t Lemon Juice
1 tb Cumin; Ground
1/4 c Sour Cream
1 t Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth. Add all the other
ingredients and blend well. Cover and chill. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

MMMMM

Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can artichoke hearts — (14 oz) chopped and
drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press
out all of the excess moisture. Spoon the mixture into a lightly
greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or
until bubbly. Serve with tortilla chips. Yield: 2 cups.

– – – – – – – – – – – – – – – – – –

Title: Giant Ice Cream Sandwich Sundae
Categories: Kids, Desserts
Yield: 16 Servings

1 15 ounce pkg.fudge brownie
-mix
2/3 c Water
1/2 c Oil
2 Eggs
1 6 ounce pkg. (1 cup) semi-
-sweet chocolate chips, if
-desired
1/2 Gallon (8 cups) any flavor
-ice cream, slightly
-softened
TOPPING:
2 c Powdered sugar
2/3 c Semi-sweet chocolate chips
1 c Evaporated milk
1/2 c Margarine or butter
1 ts Vanilla

Heat oven to 350F. Line two 12 inch pizza pans with
foil. In large bowl, combine brownie mixes, water,
oil, eggs and 1 cup chocolate chips; beat 50 strokes
with spoon. Spread half of batter in each foil-lined
pan. Bake at 350F for 15 to 20 minutes. Do not
overbake. Cool; freeze 1 to 2 hours for ease in
handling. Remove from pans; remove foil. To
assemble, place 1 brownie round on serving plate.
Spoon softened ice cream evenly over brownie. Top
with remaining brownie. Cover; freeze until firm.

Meanwhile, in medium saucepan combine powdered sugar,
2/3 cup chocolate chips, milk and margarine. Bring to
a boil; cook 8 minutes, stirring constantly. Remove
from heat; stir in vanilla. Cool.

Let ice cream sandwich stand at room temperature for
10 to 15 minutes before serving. Cut into wedges;
drizzle with topping. Yield 16 servings. Typed by
cjhartlin@msn.com Source: Pillsbury Party Cookbook.

—–

MEXICAN PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Water or vegetable oil
1 md Onion — diced
1 Green bell pepper — chopped
2 c Frozen corn kernals
1 sm Can green chilies, chopped
1 c Tomato sauce
2 tb Chili powder
Salt and pepper — to taste
4 c Cooked kidney beans — mashed
1 1/2 c Cornmeal
1/2 c Unbleached all-purpose flour
1/2 ts Baking powder
3 c Water

Heat the water or oil in a large pot over medium heat
and cook the onion for 10 minutes. Add the green
pepper, corn, green chilies, tomato sauce, chili
powder, and salt and pepper and cook for 5 minutes.

Add the mashed beans and cook 10 minutes more over low
heat. Remove from the heat and set aside.

Preheat the oven to 350 degrees.

Combine the cornmeal, flour, baking powder, and water
in a large saucepan and cook over medium heat until
the mixture thickens, stirring constantly with a wire
whisk to keep the cornmeal from lumping. Spread half
the cornmeal mixture over the bottom of a nonstick
baking dish. Spread the bean mixture over the
cornmeal mixture, and then add the remaining cornmeal
mixture on top, spreading to cover the beans. Bake
for 45 minutes or until the cornbread is golden.

Preparation time: 45 minutes Baking time: 45 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Char-Grilled Kangaroo Kebabs Smoked Eggplant Puree
Categories: Australian, Meats
Yield: 6 servings

600 g Kangaroo fillet, trimmed and
-cubed
2 ts Coriander seeds, roasted and
-ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

MMMMM