Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Title: Tomato Basil Cheese Spread
Categories: Appetizers, Dips
Yield: 1 cups

1/4 c Milk
8 oz Fontina cheese, rind removed
1 pk 3 oz. pkg. cream cheese,
Softened
1/8 t Garlic powder
2 T Finely chopped sun-dried
Tomatoes in oil, drained
1 T Chopped fresh basil

Directions;

In food processor bowl with metal blade, combine milk, cheeses and
garlic powder. Process until smooth. By hand, stir in tomatoes and
basil. Spoon into serving bowl. Serve with crackers. Store in
refrigerator

Source Holiday cookbook by Pillsbury
submitted by marina

MMMMM

Title: Blueberry Spread
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 32 servings

1 tb Unflavored gelatin (1 pkg); 2 tb Granulated sugar;
1/3 c Cold water; 4 ts Lemon juice;
3 c Blueberries; lightly crushed 1 ts Grated lemon rind;
1/2 ts Ground ginger;

In saucepan, sprinkle gelatin over water. Stir over low heat until
gelatin is completely dissolved.

Add blueberries, ginger, sugar, lemon juice and rind. Bring to a
boil. Cover and cook 5 min or until fruit is tender; stir
occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours
or until set.

Store in refrigerator for up to 1 month or for 1 year in the freezer.

Makes 2 cups. Preparation 10 min, cook about 5 min.

Strawberries – use orange rind, no ginger Peach 2 cups, pear 1 cup,
replace lemon rind with 1/2 tsp nutmeg

Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.

Source: Choice Menus by Marjorie Hollands Margaret Howard 1993
Canadian Diabetes Assoc. Shared Blueberry tested by Elizabeth
Rodier Aug 93.

MMMMM

Italian Barley Soup

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Grains Low-Fat
Soups Italian
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1"x1/2″
pepper salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano

Bring stock and water to boil. Add barley and reduce heat.
Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs.
covered. Stir often to prevent barley from sticking to the pot..
Add herbs, tomatoes, and paste. Continue simmering for an
hour, covered. Add a handful of grated cheese before serving.
Serves 8

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BASIC BISCUIT CRUST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached or whole wheat
-pastry flour
1/2 ts Salt
2 ts Baking powder
1/2 ts Baking soda
1 tb Safflower or soy margarine
3/4 c Soy milk
2 ts Honey or maple syrup

Sift flour, salt if desired, baking powder, and
baking soda into a large bowl. Using a pastry blender
or fork, cut the margarine into the flour mixture
until it resembles coarse meal. In a measruing cup,
combine soy milk and honey or syrup. Add the liquid
mixture to the flour mixture, stirring with a fork to
form a stiff dough. Add more buttermilk if dough is
too dry.
Knead lightly in bowl, about 3 to 5 minutes, until
the dough is no longer sticky. Thenturn out onto
lightly floured surface.Rollout into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.

Per serving: 128 cal; 4 g prot; 3 g fat; 21 g carb; 0
chol; 211 mg sod; 1 g fiber; vegan

Adapted from Vegetarian Times, Nov 93/MM by DEEANNE

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TOFU NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu
2 c Noodles made without egg
5 c Vegetable stock or bouillon
1 md Carrot — chopped
1 Celery rib, with leaves
— chopped
1 md Onion — chopped
2 Garlic cloves — minced
1/2 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Rubbed sage
1 Bay leaf
1 t Fine sea salt
1/4 ts Freshly ground black pepper
1 lb Fresh peas — shelled, -OR-
1 c -(thawed) frozen peas
1/2 c Finely chopped fresh parsley

Drain and rinse the tofu. Put the tofu in a plastic
bag or container, close it tightly, and freeze until
the tofu is frozen hard. Remove the bag or container
from the freezer and put it in a bowl of hot water, or
let the tofu thaw at room temperature. Gently squeeze
the water from the tofu, using your hands, and then
squeeze it dry between two towels. Cut the tofu into
1/2-inch cubes.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot, combine the vegetable stock, carrot,
celery, onion, garlic, marjoram, thyme, sage, bay
leaf, salt, and pepper. Bring to a simmer over medium
heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a
simmer, and cook for 2 minutes. Stir in the cooked
noodles and bring just to a simmer. Remove the bay
leaf and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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QUICK CHEESE BISCUITS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Rolls
Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups Buttermilk baking mix
2/3 cup Milk
1/2 cup Cheddar — shred
2 tablespoons Butter or margarine — melt
1/2 teaspoon Garlic powder

In a bowl, stir the biscuit mix, milk and cheese just until moistened. Drop by
tb onto an ungreased baking sheet. Mix butter and garlic powder; brush over
biscuits. Bake at 475~ for 8 to 10 minutes or until golden brown. Serve warm.

Source: .

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Title: HERBAL BEAN SAUSAGES
Categories: Vegetarian, Main dish
Yield: 12 servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste

————————-MUSHROOM-RED PEPPER SAUCE————————-
1 Red bell pepper; minced
1/8 c Vegetable broth or water
-OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
— (pastry flour works best)

These plant-based sausages taste great, contain no added fat except the
vegetable oil they’re fried in, and are easy to make. These ingredients
yield fairly mild sausages; after you’ve tried them, adjust the seasonings
to please your palate.

DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan and broil, turning
when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce
(below).

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7
minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2
tablespoons at a time. Immediately remove from burner. Do not overcook,
or flour will cake. If needed, add more vegetable broth or water. Serve
over sausages, whole grains, or vegetables.

* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 *
Typed for you by Karen Mintzias

—–

Title: Brickle Peanut Butter Cookies
Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy
Yield: 3 Dozen

1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

———————————–ICING———————————–
2 c Confectioners’ Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk

———————————-TOPPING———————————-
1 1/2 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer until
well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.

ICING:
Combine confections’ sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING:
Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.

From the recipe files of suzy@gannett.infi.net

—–

1 pint of whole tomatoes, crushed, juice included (or, if you can, use
equal portions of red ripe tomatoes, orange tomatoes, and green
tomatoes–peeled and chopped)
1 lb of lean pork, cubed into 3/4″ pieces
1 tsp of garlic salt (or to your taste–we like a lot)
3-4 large cloves of garlic, crushed
1-2 cups of diced green chili–jalepenos or aneheim
1/4 cup flour
up to 1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes until
cooked through but not crusty. Add the garlic salt and the crushed
garlic while browning. Add the flour to take up any juices and mix
well. Continue browning for about 2 minutes. Add the green chilis and
continue cooking for about 3-4 more minutes. Add the crushed tomatoes
and stir well. Add enough water to make a thin gravy-like sauce. Bring
the green chili to simmering and simmer for about 1/2 hour. Taste for
seasoning and adjust.