Title: SOYSAGE
Categories: Vegetarian, Ethnic
Yield: 6 servings

1 c Dry soybeans
2 Pieces kombu or kelp
– each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their volume
of water overnight. Discard soaking water and kombu, rinse the beans and
cook in about 4C water w/the other piece of kombu. Cook until soft, about
four hours, and drain. Coarsely chop the beans and kombu, then mix in all
remaining ingredients until you get a medium stiff mess. Pack the mix
tightly into an oven safe glass or stainless steel bowl and cover tightly
w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl
on the bottom of a large stock pot or dutch oven. Pour in enough water to
cover the bowl, then place the soysage over the bowl. Bring to a simmer,
cover and steam about an hour and a half, checking occaionally to add water
if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski’s great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

—–

Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Low Cal Graham Crust
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers 3 tb Melted margarine
(2 1/2 in squares) 2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake
at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8
gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2
bread, 1 fat Low sodium diets: Use salt-free margarine Source: The
New Diabetic Cookbook

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Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Title: Moist Cornbread Dressing – Slc
Categories: Side dish, Southern
Yield: 8 Servings

6 c Cornbread crumbs
5 c Soft breadcrumbs; toasted
6 ea Chicken-flavored bouillon
-cubes
4 c ;boiling water
1 c Celery; finely chopped
1 c Onion; finely chopped
1 c Green pepper; finely chopped
1/4 c Butter or margarine; melted
1/2 lb Bulk pork sausage
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
4 ea Eggs; beaten
1 c Pecans; finely chopped

Combine cornbread crumbs and breadcrumbs in a large
bowl. Dissolve bouillon cubes in boiling water; pour
over crumb mixture and stir well.
Saute celery, onion, and green pepper in butter
until tender; add to crumb mixture, stirring well.
Brown sausage in a heavy skillet; drain. Stir
sausage and remaining ingredients into cornbread
mixture. Spoon into a lightly greased 13″ x 9″ x 2″
baking dish; bake at 350 degrees F for 45 minutes.
Yield: 8 servings.

Note: Dressing is too moist to bake in a turkey.
<<<<<<<<<<<<<<< _The Southern Living Cookbook_ Compiled edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett -----

Lemon Sponge Pudding

Recipe By : Internet/ Joel W + Mirjam D 3-94
Serving Size : 6 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup cake meal
1/2 tablespoon potato starch
1/8 teaspoon salt
2 teaspoons oil
4 tablespoons lemon juice — up to 5 tbsp
1 teaspoon grated lemon rind
2 large eggs — separate out yolks
1 cup water

OVEN: 350
1-1/2 quart casserole or 6 custard cups.

In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water and
add to the lemon mixture; mix well.

In a clean small bowl, at high speed, beat the egg whites until stiff but not
dry. Fold them into the egg yolk mixture.

Pour the batter into dish or custard cups. Set the dish (es) into a pan
containing 1-inch of hot water.

Bake for 40 to 50 minutes.

Serve warm or cold.

– – – – – – – – – – – – – – – – – –

Maine Potato Donuts

Recipe By : Mrs. Margaret Bedard, Hollis, Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup cold mashed potato
3 3/4 cups flour
1/4 cup melted shortening
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon ginger

Mix sugar and eggs, add milk and potato. Add shortening and
vanilla. Sift dry ingredients, add and mix well. Chill 1
hour before frying. Roll, cut out and fry in deep fat at
375.

– – – – – – – – – – – – – – – – – –

Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

– – – – – – – – – – – – – – – – – –

Christmas Cookie Bonanza Part 1

Recipe By : Jason McDonald
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened

From McCall’s magazine Dec 1991

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture will
keep for up to 8 weeks). Bring to room temperature bofore using. Recipe
can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat
until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly
floured work surface, roll out dough to 1/8″ thick; cut out with 3″ cookie
cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing,
candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well.

On work surface, divide each half dough into 20 equal pieces; working with
one piece at a time, roll dough into 8″ rope. Place a plain and red rope
side by side; press together lightly and twist. Place twist on prepared
baking sheet; curve top to form cane. Repeat with remaining dough. Bake
cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to
wire rack to cool.

Posted by Theresa Merkling.

– – – – – – – – – – – – – – – – – –

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 servings

15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM————————–GARNISH:——————————-
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Tansfer to
food processor, and pulse until chopped (but not pureed).

Peel the red bell pepper using a vegetable peeler, then chop. Finely
chop the onion. Heat the olive oil in a large pan, add the chopped
onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
along with the salt, pepper and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and garnish
with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar on March 1996.

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