Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

—–

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

– – – – – – – – – – – – – – – – – –

Title: Cream Of Potato Soup (Dehydrated)
Categories: poultry
Yield: 100 servings

2.00 ga water; warm
4.25 ga water; warm
3.25 lb milk; dry non-fat l heat
3.00 lb onions dry
5.00 lb potatoes fresh
0.50 lb soup gravy base chicken
2.00 ts pepper black 1 lb cn

1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY

BASE. BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.

2. STIR MILK INTO WARM WATER. BLEND WELL.

3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL

AFTER ADDING MILK.

: **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ

A.P.) MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED

DICED, MAY BE USED.

3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500

SERVING SIZE: 1 CUP (8 1

—–

Chicken Veal Loaf

Recipe By : Eva
Serving Size : 6 Preparation Time :0:30
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boned and skinned chicken breasts — ground
1 pound ground veal
2 whole egg whites
2 slices bread — soaked-water or wine
2 cloves garlic — minced
1/4 cup Yoshida’s gourmet sauce
2 tablespoons soy sauce, low sodium
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons Italian seasoning

–Combine all ingredients in a large bowl and mix well.

–Place in loaf pan

–Bake at 350 for 1 hour

– – – – – – – – – – – – – – – – – –

NOTES : ***Can add chopped onions as well.

***Can substitute Worcestershire sauce for Yoshida’s gourmet sauce.

ITALIAN BEAN SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups/stews Italian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Navy Beans
2 qt Water
1 c Chopped Onion
1 c Chopped Green Pepper
1 c Chopped Carrots
1 1/2 ts Dried Basil
1 t Salt
1 1/2 ts Oregano,
1/4 ts Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
1/2 c Uncooked Whole Wheat
Elbow Macaroni

Sort Wash Beans; Place in A Dutch Oven. Cover With
Water 2 Inches Above Beans. Bring To A Boil. Cook Over
High Heat 2 Min. Cover Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water All Ingredients Except
Macaroni. Cover Simmer 1 1/2 Hours OR Until Beans
Are Tender, Stirring Occasionally. Add Macaroni Cook
Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

– – – – – – – – – – – – – – – – – –

Title: Vanity Cakes
Categories: Cakes
Yield: 1 servings

2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar

Use large fryer to produce depth of 3", heat lard to 350. In bowl
beat egg salt for a full minute. Beat in 1/4 cup flour, a Tbls. at
a time, until batter is too stiff for beating but too soft to roll
out. Cover a dinner plate with flour. With a teaspoon, spoon batter
onto plate in 6 separate portions. with knife turn each over to
flour, then drop into hot fat. Aim for limp but compact dough mass
that will not string out when it leaves the knife. Cook each cake for
at least 3 1/2 minutes, during which time it may need help in
turning. If it darkens too quickly, fat is too hot. Drain cakes on
paper dust with sugar.

MMMMM

LENTIL LASAGNA

Recipe By : FF Mailing List (Michael Traub)
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Legumes
Pasta Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — thinly sliced
3 cloves garlic — minced
1 whole red chili pepper — deseeded
2 stalks celery — chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock — (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

– – – – – – – – – – – – – – – – – –

VEGETABLE CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1 pk (16 oz.) frozen mixed
Vegetables (such as Broccoli
Corn and Red Peppers mix)
2 cn (6 1/2 ounces each) minced
Clams, drained
3 c Milk
1 t Salt
1/8 ts Pepper

Place margarine and frozen vegetables in 3-quart
microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes or
until hot. Stir in remaining ingredients. Cover
tightly and microwave on medium- high (70%) 10 to 12
minutes, stirring after 5 minutes, until hot.

– – – – – – – – – – – – – – – – – –

DOLMAS (GREEK STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves

Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly
squeezed lemon juice About 1 cup homemade chicken
stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or
minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in
a skillet over medium-high heat. Add the yellow onion
and saute until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice,
1/2 cup of the remaining olive oil, green onions,
parsley, pine nuts, cinnamon, allspice, salt, and
pepper. Set aside.

Rinse the grape leaves under running cold water to
removes as much brine as possible, pat dry, and stack
on a plate. Place 1 leaf at a time, shiny side down,
on a flat work surface. Cut off and discard the tough
stem end. Spoon about 1 Tbsp of the rice mixture in
the center near the base of the leaf. Fold the stem
end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed
tip end to form a compact packet. Repeat with the
remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the
bottom of a large pot and strew with a layer of
parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost
touching, on top of the parsley, making as many layers
as necessary. Drizzle the remaining 5 Tbsp olive oil,
the lemon juice, and 1/2 cup stock, broth, or water
over the leaves. Top with a heat-resistant plate and
weight with a heavy can to keep leaves from unwinding
during cooking. Cover the pot, bring to a gentle
boil, reduce the heat to low, and cook until rice is
tender, about 1 hour. During cooking, add a little
heated liquid as needed to keep dolmas moist. Remove
from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon
zest, and serve at room temperature.

Source: Rice by James McNair Posted by Linda Davis

– – – – – – – – – – – – – – – – – –

Title: FUDGE-PECAN PIE
Categories: Chocolate, Desserts, Pies, Fruits/nuts
Yield: 8 servings

1 c Light corn syrup
3/4 c Sugar
3 oz Chocolate,usweetened,chopped
3 T Butter
3 Eggs, large
1 t Vanilla
1/4 t Salt
1 1/2 c Pecans, chopped
1 Pie shell, 9″ unbaked

Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium
saucepan over medium heat until sugar dissolves and mixture boils. Remove
from heat. Add chocolate and butter and stir until melted and mixture is
smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into
crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve
warm or at room temperature. Shared by Dottie Cross, Formatted by Liz
Jones (vxrf36b) May 1992…

—–