Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
Yield: 1 batch

1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf

*Slice beans diagonally into 1/2″ pieces.

**Slice celery diagonally into 1/4″ pieces.

Combine first 11 ingredients in a large bowl; toss
well. Spoon vegetable mixture into a deep 5-qt.
casserole; set aside.

Combine broth and remaining ingredients in a saucepan;
bring mixture to a boil. Pour over vegetables. Cover
and bake at 350 F. for 1 hour, or until vegetables are
tender, stirring occasionally. Remove and discard bay
leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland
Park, IL, in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Title: HOT SOUR SOUP
Categories: Soups, Pork
Yield: 6 servings

2 tb Dried chinese fungi (4-5)
4 ea Chinese mushrooms, medium, d
8 ea Dried tiger lily buds
4 c Chicken stock
1/3 c Bamboo shoots, shredded
1/3 c Pork shreds, lean, boneless
1 ts Soy sauce, dark
1/2 ts Sugar
1 ts Salt
1/2 ts White pepper, freshly ground
2 tb Wine vinegar, red
2 tb Cornstarch
3 tb Water
1/2 lb Bean curd (tofu) cut into sm
1 ea Egg, lightly beaten
1 ts Sesame oil
2 tb Scallions, chopped

Fat grams per serving: Approx. Cook
Time: 30 Soak the fungi, mushrooms and tiger lily buds
in warm water for 20 minutes. After trimming off any
tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems. Place
the fungi, mushrooms, tiger lily buds, stock, bamboo
shoots, and pork shreds into a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return
all to the pan, and heat to boiling, stirring. Add
the bean curd and cook 1-2 minutes.
Just before serving, turn off the heat, add the egg,
and stir a few times in a circular motion. Add the
oil. Sprinkle each serving with scallions.
NOTE: The Hot comes from the white pepper, and the
sour comes from the vinegar.
SOURCE: N.Y. Times Cookbook

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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)

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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

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TOMATO BEAN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

MMMMM

GOLDEN SQUASH AND CARROT BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. yellow summer squash,
-sliced (3 cups)
2 Med. carrots, sliced (1 cup)
1 Med. onion, chopped (1/2
-cup)
1 cn (13 3/4-ounce) chicken broth
1/2 ts Salt
1 cn (13-ounce) (1 2/3 cups)
-evaporated milk
Snipped parsley

In 2-quart saucepan combine sliced summer squash,
carrots, onion, chicken broth, and salt. Bring to
boiling. Reduce heat; cover and simmer for 15 to 20
minutes or till carrots are just tender. Turn half the
mixture into blender container or food processor,
cover and blend till smooth. Pour into bowl; repeat
with remaining mixture. Stir in evaporated milk. Cover
and chill. Sprinkle with snipped parsley.

Makes 6 servings.

Microwave cooking directions: Use ingredients as
listed above. In 2- quart nonmetal casserole combine
squash, carrots, and onion; sprinkle with salt. Cook,
covered with waxed paper, in countertop microwave oven
on high power about 15 minutes or till vegetables are
tender, stirring once.

In blender container or food processor combine half
the cooked vegetables and half the chicken broth;
cover and blend till smooth. Turn into a bowl. Repeat
with remaining vegetables and broth. Stir in the
evaporated milk. Cover and chill. Sprinkle with
parsley.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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2 lbs of Red Bliss potatos, cut into 1 inch chunks (leave skin on)
2-3 TBS balsamic vinegar
1 TBS dijon mustard (or mustard of choice)
1 tsp olive oil (could be omitted)
fresh ground pepper

Boil potatos until fork tender, but not mushy. Drain, and add other
ingredients and mix gently. You could probably experiment with the spices,
and add dill, or basil for a change, or garlic. Serve warm or cold (I
preferred cold). My SO, who eats low-fat but is not religious about it,
thought it was great!

Title: MAPLE NUT BUTTER
Categories: Spreads, Desserts
Yield: 1 servings

1/4 c To 1/3 c Hazelnuts, walnuts,
-or pecans 1/2 C Butter
1/4 c Oil
1/4 c Maple syrup
1/4 c Noninstant powdered milk

MAPLE NUT BUTTER

Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.

Makes 1 1/3 C.

(Make honey-peanut with 3 Tbsp. honey and no maple syrup)

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