Date: Wed, 12 Jan 94 13:19:26 PST
From: Nicole.Myers@gain.com (Nicole Myers)

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

Tapado (Seafood Soup)

Recipe By : Cook’s Magazine September/October 1988
Serving Size : 6 Preparation Time :1:30
Categories : Central American Guatemalan
Main Course Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh coconut milk — (see recipe)
1 small onion
1 medium red bell pepper
2 pounds red snapper fillets, sea bass, or tilefish
1 pound medium shrimp
1 tablespoon corn oil
1 teaspoon dried oregano
1/4 teaspoon achiote (annatto) (optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium banana
1 medium tomato
3 tablespoons minced cilantro leaves

PREPARATION:
Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice
the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch
strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein
the shrimp.

COOKING:
Heat the corn oil in a large skillet. Add the onion and red pepper and
sauté over medium heat until softened, about 1 minute. Add the Coconut
Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
liquid to a boil and then simmer over low heat until slightly thickened,
about 5 minutes. Stir in the fish and the shrimp and simmer until seafood
is just cooked through, about 10 minutes.

Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice
(3/4 cup) and add it to the soup along with the banana. Simmer the soup
until the banana and tomato are just cooked, 5 minutes. (Can cover and
refrigerate up to 4 hours.)

SERVING:
Reheat the soup if made in advance. Stir in the cilantro.

Serves 4 to 6

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NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan
specialty.

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.
This dish, which frequently contains a wide variety of seafood, including
squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression
of this natural bounty. Achiote, also known as annatto, is a red-orange
vegetable dye used to color dishes throughout Latin America.

BARB’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
4 sl Bacon — diced
1 lg Onion — diced (See note)
2 tb Butter
1 1/2 c Cabbage — chopped
12 oz Chicken broth
3 lg Potatoes — peeled, diced
-Salt and pepper to taste
1 c Egg noodles
2 c Milk
1 c Heavy cream
2 tb Butter

Note: I like to prepare onion by placing it in a
covered vessel and placing it in the microwave on
high, (skin on) for about 5 minutes. When the onion is
done, the skin can be slipped off easily, and the
onion chopped. This is equivalent to sauteeing to
the point where the onion is translucent, but for this
dish the onion still needs to be sauteed. Using this
method cuts out the tears and most of the odor, not to
mention, no use of fat! Cook the bacon in the butter
until it is lightly browned, then add the onion and
cook for a few minutes, until the onion just begins to
brown. Add the cabbage, and cook until it is very
limp. Now add the diced potatoes, and chicken stock.
Salt and pepper to taste.
Cover and simmer until the potatoes are almost
tender. Add the noodles on top of the mixture, and
cover again. Cook for about 6 to eight minutes, or
until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of
butter, and correct seasonings. Stir and cover the pan
again. Cook over low heat just until warmed through.
Serving Note: You might like a little crisp fried,
crumbled bacon and/or chopped chives or green onion
tops as a tasty garnish.

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Date: Mon, 13 Sep 93 09:07:21 PDT
From: Michelle Olivier

Anyway, I thought I would share my favorite recipe with you. (The
original had a bit of olive oil but I just substituted vegetable stock.) My
husband learned how to make this in France from some Algerian friends. I
hope you enjoy it as much as I do!

ALGERIAN COUSCOUS
*****************

1 large onion, chopped
1/2 t. turmeric
1/4 t. cayenne
1/2 c. vegetable stock
1 1/2 t. black pepper
1/2 t. salt
1 small can tomato paste
3-4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

LAST WORD IN NUTMEG MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
3/4 c Sugar
1 tb Baking powder
1 1/2 Nutmegs, whole — grated
1/2 ts Salt
1 Egg
3/4 c Heavy cream
3/4 c Milk
5 tb Butter, melted

Preheat oven to 400 degrees. Grease the muffin tins.
Stir together with a fork the flour, sugar, baking
powder, nutmeg,
and salt in a medium-size bowl, thoroughly combining
the ingredients. Beat the egg well in a small bowl,
then stir in the cream, milk, and butter and blend
well. Add the cream mixture to the flour mixture and
stir only until there are no streaks of flour. Don’t
overmix.
Spoon batter two-thirds full in each muffin cup.
Bake for about 20
minutes, or until rounded tops are lightly golden.
Remove muffins from the pan and serve warm. Or cool on
a rack and store or freeze for later use; warm before
serving.

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TEMPEH SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetarian Fat Free
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——–TEMPEH SALAD——–
1 Tablespoon Olive oil
2 Tablespoon Tamari
1 Tablespoon Cider vinegar
2 Garlic cloves — chopped
1 Block tempeh — cubed
1 Cup Spiral pasta
1/4 Cup Red onion — sliced
1/4 Cup Celery — sliced diagonally
1/2 Cup Red bell pepper — sliced into
— thin strips
1/2 Cup Green bell pepper — diced
1 Tablespoon Chopped parsley
———-DRESSING———-
2 Tablespoon Olive oil
1 Tablespoon Cider vinegar
1/8 Teaspoon Oregano
1 Garlic clove — crushed
1 Tablespoon Tamari

SALAD: Mix together the first four ingredients. Add tempeh marinate for at
least for 1 hour. Heat olive oil half the tamari in skillet. Add tempeh
fry till crispy brown on the outside. Cook pasta till al dente. Toss with
remaining ingredients temeph set aside.

DRESSING: Whisk together ingredients chill. Add to the tempeh vegetable
mix. Toss serve.

Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian
Food Fair, September, 1993=20

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Chicken Angelo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts
1/3 Cup Dry White Wine
1 Small Onion
1 Cup Mushrooms — sliced
6 Artichoke Hearts — quartered
1/2 Cup Chicken Broth
2 Cloves Garlic — minced
1 Tablespoon Parsley — chopped
1/4 Cup Butter
Dash Oregano
Salt Pepper To Taste

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off
excess flour. Heat 1/4 cup butter in large skillet over medium heat. When
hot add chicken pieces and brown on all sides. Add oregano, broth,
mushrooms, artichoke hearts and parsley. Saute over high heat until sauce
thickens, stirring constantly. Serve at once.

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Title: ( From Bread Mix ) Big Soft Pretzels
Categories: Breadmaker, Mixes, Kids!, Breads, Snacks
Yield: 1 servings

-JOY QUIRK (HFTC65A)
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten

MMMMM————————–TOPPING——————————-
1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted

Lightly grease 2 large baking sheets. In a large bowl, dissolve
yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups
bread mix. Stir well. Add additional bread mix to make a soft, but
not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to
24 inches long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking sheets.
Preheat oven to 425.

Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to
15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan
of boiling water. When dough floats to the top of the water, remove
it. Preheat oven to 400. Brush with egg and sprinkle with coarse
salt. Bake about 30 minutes.

All of these recipes I have posted using my bread mix can be adjusted
to use with the bread machine, some using the dough setting. I have
had excellent results. Will try to post more over the weekend as I
get time. Also have a lot of other “mix” recipes if anyone is
interested.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

MMMMM

Chutney Cheese Spread

Recipe By : Narsai David
Serving Size : 10 Preparation Time :0:20
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces cream cheese — softened
1/4 cup cheddar cheese — shredded
2 teaspoons worcestershire sauce
1 tablespoon curry powder
1/4 teaspoon paprika
2 dashes onion salt
1/4 teaspoon salt
2 teaspoons dry sherry — more if needed
3 green onions (tops only) — chopped
1/2 cup chutney

Combine all ingredients except green onions and chutney in food processor
and blend thoroughly. Spread into nice 8″ quiche or tart pan. Top with
chutney and onions, and
serve with crackers.

– – – – – – – – – – – – – – – – – -=20

GINGER CHEESE MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Prize winning recipe
2 c Flour
3 ts Baking powder
1/4 ts Baking soda
1/2 ts Ginger
1/4 ts Salt
1 Egg, well beaten
1/2 c Milk
1/2 c Molasses
4 tb Melted shortening
3/4 c Grated cheese

Sift flour, measure, and sift with salt, ginger,
baking soda, and baking powder. Combine egg, milk,
and molasses. Add to dry ingredients, stirring
constantly. Beat only until smooth. Add shortening,
and fold in grated cheese. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (425ø F) 10-15
minutes. 16 servings. Mrs. Bernice Owens, Venue, PA.

Converted by MMCONV vers. 1.20

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