MAGNIFICENT MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Garbanzo Beans
1 c Cooked AM Adzuki Beans
1 c Cooked AM Kidney Beans
1 1/2 qt Water or vegetable stock
1/2 c AM Pearled Barley
2 Celery stalks — chopped
1 Carrot — thinly sliced
16 oz Whole peeled tomatoes
— chopped
12 oz Tomato juice
2 tb Unrefined olive oil
1 Onion — chopped
1/2 c Parsley, chopped
1/2 c Spinach, chopped
2 Garlic cloves — mashed
1 t Oregano
1 Bay leaf
4 tb Red wine
2 tb Parmesan cheese
2 tb Tamari soy sauce
Salt to taste

Saute onion, parsley, spinach, garlic and herbs in
olive oil until tender. Mix all ingredients except
wine, soy sauce, and parmesan cheese. Simmer covered
for 1 hour. Stir in wine, soy sauce and Parmesan
cheese before serving.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Vinaigrette Pasta Salad with Chicken
Categories: Salads, Poultry
Yield: 6 servings

1 c Olive oil
1/4 c Fresh Pesto sauce
1/2 ts Seasoned salt
1 lb Chicken breasts,skinned,bone
1 ea Sliced blanched zucchini
1/3 c Fresh lemon juice
1 ea Egg yolk
1/2 ts White pepper
9 oz Fresh Angel’s Hair pasta
1/2 c Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg
yolk,seasoned salt and pepper.Whisk together until well
blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both
sides until tender.Slice chicken,crosswise,unto 1″ wide strips.Toss
remaining oil mixture with hot cooked,drained pasta and
zucchini.Arrange on a serving platter.Place chicken slices over
pasta;sprinkle with pine nuts.Pour reserved oil mixture over
salad.Serve immediately or chill.

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Title: CRUNCHY TUNA SALAD
Categories: Salads, Seafood
Yield: 2 servings

1 cn (6 1/2 Oz.) Can Solid
White Tuna Packed in Water,
Drained Flaked
1 cn (8 Oz.) Water Chestnuts
Drained Chopped
1 c Chopped Celery
1/2 c Shredded Carrots
1/4 c Sliced Green Onions
1/4 c Low Cal. Mayonnaise
1 tb Dijon Mustard
1 ts Soy Sauce
1/4 ts Pepper

in Large Bowl, Combine All Ingredients. Cover
Chill. Line Two Plates With Lettuce. Spoon Half Of
Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)

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Capetown Fruit Vegetable Curry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Coarsely chopped onions
2 tablespoons Peanut oil
2 Garlic cloves — minced
1 teaspoon Grated fresh ginger
1 1/2 tablespoons Ground cumin seeds
1 1/2 tablespoons Ground coriander seeds
1 1/2 teaspoons Cinnamon
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1/2 teaspoon Ground fennel seeds
1/4 teaspoon Black cardamom
1/4 teaspoon Ground cloves
2 medium Zucchini — quartered sliced
1 1/2 cups Water
1 cup Green beans
2 Firm, tart apples — cored
cubed
1/2 Red bell pepper
1 cup Chopped dried apricots
1/2 cup Raisins
1/2 cup Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger curry spices continue to saute, stirring constantly for 3
minutes.

Add the zucchini water stir well so that the spices won’t stick to
the pot. Cover simmer for 10 minutes. Mix in the green beans, apple,
peppers dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally add a little more water if needed to prevent sticking.
When the fruit vegetables are quite tender, stir in the raisins, the
conserve the lemon juice. Taste adjust to your liking if necessary.
If you need it to be more spicy, add more cayenne or garam masala. If you
want it sweeter, add more conserve.
Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts banana.

“Sundays at Moosewood Restaurant Cookbook”

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BAGELS (LEWIS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Flour
2 c Bread flour
1 1/2 ts Yeast

make dough let rise only twenty minutes in machine cut
into 12 pieces. Roll into balls and using the thumb
put hole in middle and turn to shape make sure you
have a good opening dust with flour if you have to
Place on greased cookie sheet and let rise 15 to 20
minutes. In a pan, put in about 2 inches of water and
bring to a slight boil carefully lower 3 or 4 bagels
at a time cooking 30 seconds on each side. Remove
bagels and drain on towel sprinkle with poppy seeds,
sesame seeds or onion bits if you want then place on
greased cookie sheet and bake in a PREHEATED 550 oven
8 minutes. All so try rolling dough in to rectangles
and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last
1 month to 6 weeks. Diana (:>) FROM: DIANA LEWIS
(VGWN37A)

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Title: Onion Chutney
Categories: Relishes
Yield: 1 servings

6 cups chopped sweet onions
2 teaspoons whole cumin seed
1/2 teaspoon Tabasco sauce
2 teaspoons ground chili pepper
Salt to taste
1/2 cup fresh lemon juice
1 teaspoon whole mustard seed
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.

Lo Cal Chili Con Carne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Cal Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Tomato sauce
16 ounces Beans — cooked
8 ounces Ground beef — cooked
4 ounces Onion — chopped
1 teaspoon Salt
2 teaspoons Chili powder
1 Bay leaf

Combine ingredients in a med. covered saucepan and simmer, covered, for 30
minutes. Freezes well.

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Title: Poblano Sauce for Chicken or Spaghetti (Mexican)
Categories: Mexican, Sauces, Chicken, Pasta
Yield: 1 cup

3/4 c Cream
1 Or 2 chiles poblanos
Salt and Pepper

Peel and deveined the Poblanos, cut in slices, put in the blender
with the cream, salt and pepper. This sauce can be used over the
spaghetti or chicken. This sauce cannot be warmed too much, it do not
have to be boiling, is better to use the microwave for to warm the
dishes or the oven if the dish is cover with plastic wrap.
For Spaghetti: cook the spaghetti as usual and cover with the sauce,
you can add some cheese and then warm in the microwave.
For Chicken: cook the chicken with water and some vegetables
(optional) or as ususal, cover with this sauce and warm in the
microwave. VARIATIONS: instead or cream you can use cheese cream or
both. Also you can add the chiles poblanos as you want.
Patricia Wriedt.

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AUSTRIAN HOMESTYLE GENERIC VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine (or oil,
-or lard)
3 tb All purpose flour
1 1/2 pt Water
3 1/2 ts Knorr Beef Flavor Consomme
-Mix (or similar bouillon
Powder or cubes)
2 tb Chopped onion
1 md Carrot, diced
2 c (approx.) broccoli or
-cauliflower, cut into small
-pieces
1 md Potato, peeled and diced

Melt butter over medium heat. Add flour, stirring
constantly, until the mixture becomes puffy. Add
water, bouillon powder, onions, potatoes and carrots.
Bring to a boil, stirring occasionally. Reduce heat
and simmer until potatoes are almost done (about 5 to
6 minutes). Add broccoli and return to boil. Simmer
for another minute.

Makes 3 large servings (which with a chunk of French
bread or the like would make a hearty meal,
quantity-wise.)

VARIATIONS: For thinner soup, use less flour. For
vegetables with a more delicate flavor, use less
bouillon powder. If using sliced mushrooms, asparagus
and frozen or fresh green peas as vegetables, use
slightly less flour, slightly less bouillon powder,
and a dash of sugar. (Start with the asparagus, adding
peas and mushrooms when asparagus is almost done. No
onion in that one, BTW, it would overwhelm the other
flavors.) If all you’ve got is potatoes and onions,
add quarter teaspoon caraway seeds early on (when you
reduce to simmering). What, not even potatoes? Throw
in somewhat more chopped onion and add rice, and serve
with fresh chopped parsley.

Posted by Karin Brewer. Courtesy of Fred Peters.

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1 (10 lb.) (approximately)
winter melon (be sure
you have a pot large
enough for it)

SOUP INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
5 c. chicken soup stock
2 tsp. dry sherry
1/2 tsp. sugar
3/4 tsp. salt
15 lotus seeds, soaked skinned
4 lg. dried mushrooms, soaked cut
into 1/4 inch squares
1 c. barley, soaked overnight

OTHER INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
1/3 c. diced roasted pork or roasted
duck meat
1 boned, skinless chicken breast, cut
into 1/4 inch cubes
Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with 1
teaspoon cornstarch and 1/4 teaspoon salt. Mix 6 ounces fresh
shrimp, cleaned, deveined and cut into 1/2 inch cubes with 1/2
teaspoon dry sherry, 1 pinch white pepper and 1/2 teaspoon
cornstarch. 1/3 c. abalone, cut into 1/4 inch cubes 1/3 c. coriander
for garnishing Cut off enough of the stem end of melon for removal
of contents or to fit melon to pot, and remove seeds and soft pulp.
Put a piece of cheese cloth under melon to facilitate removal from
pot after cooking, then put melon in pot. Put soup ingredients into
cavity of melon. Steam melon with its soup ingredients for 1 hour,
making sure there is enough water in pot for steaming. Add roast
pork or duck meat and steam an additional 15 minutes. Add cubed
chicken and pork mixture to the hot broth and stir so that the
pieces do not stick together. Steam an additional 15 minutes. Add
shrimp mixture, straw mushrooms, abalone and turn off heat. Grasp
corners of cheesecloth and lift out melon gently. Place on a large
round serving platter. Remove cheesecloth and garnish with
coriander. Serve hot, judiciously scooping out melon pulp to avoid
puncturing the shell and not allow soup to leak out.
This dish has always been a major undertaking as you can see.
However, family and guests who are served this soup always
appreciate the effort involved. Basically the melon is used as a
container for the soup and is sometimes carved with figures, Chinese
characters or geometric patterns to make the melon look like a
ceramic piece. Books on Chinese garnishings and vegetable carving
can give more information on this matter. The cheesecloth method of
handling the melon works, but can be replaced by using of a trivet
or any flat metal piece which can be placed under the melon with
strings attached so that the ends of the strings are readily reached
from the top. If the melon is immersed in water almost to the top,
the cooking is controlled better. If the water level is, say, only
1/2 to 1/3 of the height of the melon, the portion out of the water
is not as well done as the portion in the water, making handling and
serving difficult. Of course, if the entire melon is simply
steamed, the cooked melon will be homogeneous. However, it would
take a longer time to cook. The top of the melon that is cut off
can be peeled, cut into chunks and put into the soup with the rest
of the ingredients or it may be reserved for another dish.