CHUCK’S BARLEY-MUSHROOM WINTER BORSCHT (VEGAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils
1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2
Potatoes)
2 Carrots, sliced about 1/2″
Thick
1/2 To 3/4 pound mushrooms,
Sliced
3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)

Saute the garlic and onion in olive oil on medium heat
until the onions are translucent. Combine the barley,
lima beans, split peas, lentils, miso, and water with
the onion/garlic, and bring to a boil. Add the turnips
and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

(“But grandma, where did they get miso in the
Ukraine?” “Shut up and eat your soup.”)

(If you have broccoli stems, peel and slice them and
add them at this point. I also snagged about 1 cup of
shredded/sliced cabbage from the main dish, and added
about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue
cooking on a low heat for another hour. Add the
butter or margarine, let sit for a few minutes, and
serve. If cooking the night before, you might want to
add 1 cup of water and heat again just before serving;
the barley tends to absorb water, and if you omit this
extra water you end up with a tasty gruel.

The butter can be omitted, but it makes for a heartier
soup.

From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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OAT-PEACH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quick-cooking oats
1 c Nonfat buttermilk
1/4 c Brown sugar, packed
1/4 c Vegetable oil
2 tb Light molasses
1 t Vanilla
2 ea Egg whites or 1/4 cup
–cholesterol-free
–egg product
1 1/4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 t Baking soda
1 t Baking powder
1/2 ts Salt
1 c Chopped fresh, frozen
–(thawed) or canned (well
–drained) peaches

Heat oven to 400ø. Spray bottoms only of 12 medium
muffin cups, 2 1/2 x 1 1/4 inches, with nonstick
cooking spray, or line with paper baking cups.
Mix oats and buttermilk in large bowl.
Beat in brown sugar, oil, molasses, vanilla and egg
whites. Stir in remaining ingredients except peaches
just until flour is moistened (batter will be lumpy).
Fold in peaches. Divide batter evenly among muffin
cups (cups will be full). Sprinkle with sugar if
desired. Bake about 20 minutes or until golden brown.
Remove from pan.

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Diaper Dump Porridge^

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (10 oz) beef broth
1 Tube refrigerated biscuits
1 can (10 oz) chicken broth
—–TOOLS—–
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Pour the beef froth into a saucepan. Set aside and don’t add any water.

Remove the biscuits from the tube, seperate them and carefully cut each
one in half. Then, using clean hands, sculpt the biscuit pieces into
“dump” shapes.

Add the dumps to the beef broth. With an adult’s help, place the dumps and
broth over medium heat and cook until the mixture comes to a boil. Turn the
heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully
check the broth level often.

Pour the chicken broth (diaper fluid) and one can water into the second
saucepan. With a slotted spoon, carefully transfer the cooked dumps from the
beef broth and place in the chicken broth pan. Heat chicken broth according to
the directions on the can.

Sicko serving suggestion: When you’re done eating, place a container of baby
wipes on the table for guests to clean up with!

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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STUFFED GRAPE LEAVES – YALANCHI SARMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
8 oz Preserved grape leaves
– stems removed
1 c Cooked rice
1 md Onion — grated
2 tb Fresh parsley, minced
2 Tomatoes — finely chopped
1 t Dried mint
1/2 ts Allspice
1 Garlic clove — minced
1 Lemon, juiced
-water (as needed)

In a medium saucepan place the water and bring it to a
boil. Remove the pan from the heat and add the grape
leaves. Let the grape leaves sit in the hot water for
10 minutes. Remove them from the water and set them
aside.

In a medium bowl, place the cooked rice, onions,
parsley, tomatoes, dried mint, allspice, and garlic.
Mix the ingredients together well. Let the mixture
sit for 2 hours.

In the center of each grape leaf place a small amount
of the rice mixture. Fold the bottom of the grape leaf
up and the sides over. Roll the grape leaf up.

Line the bottom of a large saucepan with some of the
grape leaves. Place the rolled grape leaves on top,
seam side down, so that they are tightly packed.

Sprinkle on the lemon juice. Add enough water to
cover the rolled grape leaves. Place an oven-proof
plate on top of the rolled grape leaves to press them
down. Cover the pot and bring the liquid to a boil
over high heat. Reduce the heat to low and simmer the
rolled grape leaves for 45 to 60 minutes, or until
most of the water is absorbed. Let them sit for 1
hour before serving.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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Title: Soft Molasses Cookies (L.a. Times)
Categories: Cookies
Yield: 3 servings

—–larry luttropp
-fvkc70a—–
—–l.a.times food section
-12/94—–
1/2 c Butter
1/2 c Sugar
3/4 c Molasses
1 Egg
2 1/2 c Flour
1 1/2 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground allspice
1 ts Ground cloves
2 ts Baking soda
1/4 c Water

Cream butter and sugar in mixing bowl until light and fluffy. Blend in
molasses
and egg. Beat well.
In separate bowl, combine flour, ginger, cinnamon, allspice and cloves.
Dissolve baking soda in water. Add flour and baking soda mixtures
alternately to
butter mixture. Blend well after each addition.
Drop batter by rounded tablespoon onto lightly greased and floured (or
foil
lined) baking sheets.
Bake at 350 degrees until done, 12 to 15 minutes.
Remove from baking sheets and cool on wire racks.
Makes about 2 to 3 dozen cookies.
Each of 3 dozen cookies contains about: 81 calories; 31 mg sodium; 13 mg
cholesterol; 3 grams fat; 13 grams carbohydrates; 1 gram protein; 0.03
gram
fiber.
Presented by: Rose Dosti, L.A. Times Culinary SOS column, 12/29/94, page
H24.
This recipe has been around the Times for a long time.

—–

Pasta With Sausage and Zucchini

Recipe By : Aidells’ Sausage Co.
Serving Size : 6 Preparation Time :0:20
Categories : Fast Pasta
Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb chicken sausage, Aidell’s — diced
1/2 lb zucchini — thinly sliced
1/2 tsp dried sage
1 c chicken broth, cond, water added — or FF canned
chicken
1 c sun-dried tomatoes — slivered
1 lb penne pasta — or other large pasta
1/4 c parmesan cheese

Cook pasta in a large pot of water according to package directions.
While pasta is cooking, saute sausage and zucchini in a skillet until
sausage is browned and zucchini is soft. Add sage to skillet and the
chicken broth and dried tomatoes; add salt and pepper to taste. Cook a
minute or two to soften tomatoes.

Drain pasta; toss in the pan with zucchini and sausage mixture, sprinkle
with parmesan and serve immediately.

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NOTES : Revised 3/31/97
Nutr. Assoc. : 324 0 0 0 0 4365 0

Title: COCA-COLA ICING
Categories: Frostings
Yield: 1 servings

6 oz Semi-sweet chocolate coarsel
3 ea Egg yolks
2/3 c Icing sugar
1/3 c Coca-cola
1 c Unsalted butter, softened
2 T Unsalted butter, softened

Place chocolate cola in a sm saucepan and cook over low heat,
stirring constantly until smooth. Remove from heat let stand to
cool. Refrigerate until cold. Beat butter til it’s light fluffy.
Beat in egg yolks, one at a time. Gradually add chocolate mixture.
Beat in icing sugar.
Hmmm… raw egg yolks are a little dangerous these days… but I
believe they can be replaced with a substitute available in
cake-baking outlets.

—–

N.B. POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Potatoes peeled
1 qt Milk
2 Slices onion
4 tb Butter
2 tb Flour
1 t Salt
1/4 ts Celery salt
1/8 ts Pepper
1 pn Pinch cayanne pepper
1 tb Chopped parsley

Cook potatoes in boiling salted water until soft.
Drain and push through strainer or blend until fine.
Scald milk with the onion then remove onion and add
the milk to the potatoes slowly. In a large pot melt
the butter and add next five ingredients. Stir in the
potato mixture and simmer a few minutes, then add
parsley. Makes 4 or 5 cups.

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CHOCOLATE OR COCOA WAFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Eggs
1 c Milk
1/2 c Sugar
1/2 ts Salt
1/2 c Fat — softened or melted
1 3/4 c Flour
1/4 c Cocoa
2 ts Baking powder
Vanilla — optional

Sift baking powder, salt and cocoa with flour.
Seperate whites and yolks of eggs. Beat the yolks, add
some of the milk and blend well. Add sugar to milk and
eggs, stirring to dissolve sugar. Add dry ingredients
all at once. Add melted fat. Last, fold in stiffly
beaten egg whites. Bake on waffle iron. Serve as a
dessert with whipped cream.

Source: Mrs. Vernon Crouse, North Lima Grange,
Mahoning County, OH

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This one was originally posted months (years?) ago on the old Granola
list. The original recipe called for 1/2 cup of oil but I have made
it without this several times and found the flavors to be sharper. Put
in more of all of the herbs and spices if you want this to be *really*
spicy. It is good with rice and a bit of Indian garlic pickle on the
side.

BLACK BEANS, CUBAN STYLE (Serves 4-6)
========================
1/2 lb. dried black beans
1 med onion, finely chopped
1/2 small green pepper, finely chopped
garlic, pressed (however much you can stand. I probably used 4-5 cloves)
a little oregano
1/2 tsp ground cumin
1-2 bay leaves
a med. spoonful of Dijon or other strong-flavoured mustard
1 tbsp dark, strong-flavored vinegar
red wine to taste
a little red pimento, finely chopped (maybe 1/4 cup)
dash of red (cayenne) pepper
sea salt to taste
1 veg. bouillon cube
1 1-inch piece of Kombu sea vegetable (optional, some say)

Wash and soak the beans overnight in water to cover. The next day,
saute the onion and green pepper until soft. Add black beans, along
with soaking water. Add remaining ingredients, stir well, cover, and
cook until beans are soft. Serve over rice with chopped onions on top.