GARLIC SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3 Fresh garlic bulbs — peel
1/2 c Pearl barley
1/4 c Long grain wild rice
4 lg Onions — chopped
4 Russet potatoes — peeled/chun
4 lg Carrots — peeled sliced
3 Celery — sliced
1/4 c Tamari soy sauce
1 t Thyme
1/4 ts Ground rosemary
1 tb Spike
2 ts Vegit
2 tb Vegtable broth powder
1 c Sliced fresh mushrooms
2 ts Simply organic seasoning
1 tb Dried parsley flakes
2 ts Dried dill weed
1 t Salt
1 t Salt
4 Russet potatoes — in small ch

This recipe is called garlic soup because it has so
much garlic in it but it is actually a very hearty
soup with a very sweet garlic flavor. It is well worth
the time it takes to peel the garlic but you must use
fresh garlic do not replace with dried minced. Place 2
cups of the water in a large stock pot. Add the whole
garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly
before processing. Blend in a food processor. Add the
remaining 2 1/2 qts water the barley and the wild
rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn
down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance
to give the flavors a chance to blend. Nutrition (per
serving): 274 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Sloppy BBQ Joes
Categories: Hamburger
Yield: 4 servings

1 lb Ground beef
1 sm Green pepper, diced
1/2 c Ketchup
Salt and pepper to taste
1 md Onion, chopped
1/2 c Bottled BBQ sauce
2 tb Sweet chunky relish
4 x Hamburger buns,
Split and toasted

Cook beef in skillet until well browned. Add onion and green pepper, cook
until vegetables are tender. Drain off fat. Stir in BBQ sauce, ketchup,
relish, salt and pepper into meat mixture. Simmer a few minutes, stirring
often. Serve meat mixture spooned over toasted buns. SERVES 4.

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Title: CHEESE AND RICE CASSEROLE ADA
Categories: Cheese/eggs, Main dish, Low-cal
Yield: 4 servings

2 1/2 c Brown rice cooked
3 Green onions, chopped
1 c Lowfat cottage cheese
1 ts Dried dill
1/4 c Grated Parmesan cheese
1/2 c Lowfat milk

Combine all ingredients in a mixing bowl. Pour into a
lightly oiled casserole. Bake at 350 F for 15 to 20
minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + 1/2
milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682
Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

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Title: Almond Meltaways
Categories: Cookies
Yield: 1 servings

Meltaway Cookie Recipe

Make Meltaways except substitute 1 tsp. almond extract for vanilla.

MMMMM

Title: Browned Butter Cookies
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1/3 c Sugar
1 Egg
1 ts Vanilla extract
1/2 ts Baking powder

Put butter into heavy skillet and slowly heat until butter is browned
about 5 minutes. turn into mixing bowl. beat the butter with the
sugar,
egg, vanilla until light. Add flour and baking powder, stirring to make
a
stiff dough. Shape into little balls using about 1 level tablespoon
dough
for each. Place on cookie sheet. Press center down with thumb to make
and indentation. Bake at 350 for 10 to 12 minutes or until cookies are
firm but not overlybrowned.

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DRY RUB AND MOP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers — ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile — ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub

I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles – or you
could use cayenne instead. Experiment! Be merry!

The mop wasn’t bad, but I’ll try something new next
time. As far as I’m concerned, it needs more tinkering.

For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That’s it!

As far as technique goes, this is what I did:

~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). – Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. – Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. – Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.

I worried more about the chickens than I did about the
trout, and I think this affected the flavor – the
trout was better! Don’t fret too much over this – it’s
supposed to be fun, right? :^)

So that’s it. Comments and musings always welcome.
Have a super weekend everybody!

Recipe By : Jody Baze

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TANGY BUTTERMILK CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pam vkbb14a Breads
Bmm Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound loaf
1 1/8 c Buttermilk
3 c Bread flour
1 1/2 ts Salt
1 1/2 tb Sugar
3/4 c Grated extra-sharp cheese
1 1/2 ts Yeast

Use extra sharp cheese. Bake light.

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Title: Marinated Broccoli and Tomato Salad
Categories: Salads, Vegetables
Yield: 4 servings

1 lb Broccoli
1/4 lb Mushrooms, fresh
3/4 c Black olives, pitted, drain
1 c Tomatoes, cherry

MMMMM————————–DRESSING——————————-
1/3 c Olive oil
1 tb Vinegar, white wine
1 tb Lemon juice
2 tb Parsley, fresh chopped
1 Onion, green, minced
1 Garlic, clove, minced
1/2 ts Salt
1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim
flowerets from broccoli, you should have about 1 quart. Reserve stems
for another use. 2. Drop broccoli flowerets into boiling salt water
for 1 min. or just until they turn bright green; drain. 3. Trim
mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives
and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley,
onion, garlic, salt and pepper into small bowl. Whisk until blended.
6. Pour dressing over vegetable mixture. 7. Turn gently to coat
vegetables. Cover and refrigerate 3 or more
hours until ready to serve.

MMMMM

Title: DESSER MIVEH (PERSIAN FRUIT SALAD)
Categories: Salads, Fruits, Desserts, Nuts, Passover
Yield: 6 servings

-ANNE NEIWIRTH JKBC80
2 Seedless oranges;
-peeled and cored
2 Apples; peeled; cored
2 Bananas; sliced
2 c Pitted dates; chopped;
1 c Dried figs; chopped;
-or apricot
1 c Orange juice
1 c Almonds; chopped

Here is a Sephardic Tu B’Shevat recipe; from
“Sephardic Holiday Cooking” by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over
fruit and mix gently. Garnish with almonds or coconut.
Cover and chill several hours before serving. ENJOY!
FROM: ANNE NEIWIRTH (JKBC80B)

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Date: Wed, 04 Jan 95 17:21:39 GMT
From: williams@vmark.co.uk (Pete Williams)

Chick Peas with Garlic and Green Chillies
—————————————–

Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.

Ingredients:

4-6 cloves of garlic, crushed or minced
1/2 tsp cumin seeds
stock or sherry for sauteeing
1 Tbsp tomato paste, mixed with 3 Tbsp water
1 15-oz can chick peas, drained
1 medium-large potato, peeled and diced
1/2 cup water
1/2 tsp salt
1-2 fresh green chillies, chopped
1/2 tsp ground cumin
few drops lemon juice
cayenne pepper, if you like it hot….

Method:

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add
the diluted tomato paste and cook for 1 minute longer. Then add the chick
peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I
find that one green chilli makes this pleasantly spicy, but if you like it
hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins.
Serve with bread; I like pitta bread, but crusty bread or tortillas work
just as well.