To make fruit leather:
Select ripe or slightly overripe produce (combinations also if desired).
Wash, remove any blemishes, stems or pits and peal produce if desired.
(Skins are highly nutritious.) Puree the produce in a blender until
it is smooth.

Pour 1 1/2 to 2 cups of puree on to the parchment paper or plastic
wrap covered trays of dehydrator. Since the edges tend to dry more
rapidly, the poured puree should be 1/8″ thick at the center and 1/4″
thick at the edges. Place in the dehydrator with temperature set at
135. Average drying time for leathers is 4 to 6 hours. When the
leather has dried, it will be a bit shiny and non-sticky to the touch.
Allow the leather to cool and peel it from the tray. Roll it into a
tight cylindrical shape. A piece of plastic wrap, measured to fit
the length and widith, is then tightly wrapped around the leather.

VEGETARIAN ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/2 oz Long grain rice
7 oz Button mushrooms, finely
-chopped
5 oz Whole grain bread crumbs
5 oz Nuts (any kind such as
-almonds, brazil nuts or
-unsalted peanuts), chopped
5 oz Low fat mozzarella cheese
4 Eggs
4 md Carrots, grated
3 md Onions, chopped
1/4 c Sunflower or safflower oil
1/4 c Dried parsley
1/2 ts Ground black pepper
1/4 ts Garlic powder

** Procedure **

1) Cook the rice in boiling water for 30 to 35
minutes, until tender, or use an automatic rice
cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be
sure. When using an automatic rice cooker, add a
little more water for brown rice than you would for
white. ie. if you cook 2 small rice cooker cups of
brown rice, then fill the rice cooker pot to the 3
level with water.

2) Thoroughly blend everything in a large bowl or pot.
Then pack the mixture into 2 medium sized (1.4 l or
1.4 quarts) loaf tins, which have been lightly oiled.

3) Bake at 350F (180C) for 1 to 1 1/4 hours or until
firm to touch and brown on top. Vegetarian Roast is
traditionally served, hot or cold, with tomato sauce
or chutney.

: ** Variations **

Fry the onions, carrots, and mushrooms, in the oil
until softened, before adding them to the entire
mixture in step #2. Serve with a legume soup, such as
pea soup or lentil stew. Replace the eggs with a
commercial egg substitute. Replace the mushrooms with
green, red, or yellow peppers. Replace the mozzarella
with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or
yellow peppers.

Contributed by: Walter Brown, ab684 August, 1994

– – – – – – – – – – – – – – – – – –

2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Title: Cream of Pecan Soup
Categories: Soups/stews
Yield: 2 servings

2 tb Butter 1/2 ts Vegetable seasoning
1/2 c Onion, diced 1 Dash nutmeg
1 tb Flour 1 c Pecans, ground fine
2 c Broth (OR 1/2 c Celery leaves
2 c Water AND 1 1/2 c Cream or half half
1 Vegetable bouillon cube) 4 Sprigs mint
1/2 ts Soy sauce

Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add
seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream
and simmer 5 minutes longer. Serve with mint.

—–

KRAUTSUPPE (CABBAGE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Slices Bacon — Thick, Diced
2 ea Onions — Sliced
1 ea Turnip — Sliced
2 ea Carrots — Diced
2 ea Potatoes — Cubed
1 ea Head Green Cabbage — shredded
4 c Chicken Stock Or Bouillon
2 c Water
6 ea Sprigs Parsley *
1 ea Bay Leaf *
—–GARNISH—–
1/4 c Parmesan Cheese — Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

– – – – – – – – – – – – – – – – – –

Title: Summer Fruit Salad
Categories: Salads, Fruits, Low-fat
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1/2 c Quartered strawberries
1/2 c Grape halves
1/2 c Quartered kiwifruit slices
1/2 c Pineapple tidbits
1/2 c Banana slices
1/4 c Pineapple juice
2 tb Plain yogurt
1 tb Honey
Lettuce leaves

Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and
honey in small bowl; pour over rice mixture. Toss lightly. Serve on
lettuce leaves.

Each serving provides:
* 161 calories
* 2.6 g. protein
* 0.5 g. fat
* 37.6 g. carbohydrate
* 8 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Harvest Time Pumpkin Soup
Categories: Diabetic, Soups/stews, Vegetarian, Crockpot
Yield: 4 servings

1 sm Pie pumpkin; cleaned out – chopped
2 Potatoes; Salt pepper
2 Carrots; 4 tb Cream;
1 Onion; finely chopped 2 tb Butter;
2 cl Garlic; crushed 2 tb Soy sauce;(optional)
Olive oil; Sour cream;
Fresh parsley; basil; thyme; Chives; chopped

Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.

Source: The Harrowsmith Cookbook, Volume Three

MMMMM

Orange Cinnamon Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pounds Chicken pieces
1 Cup Chicken broth
1 Cup Raisins or sultanas
1 Tablespoon Flour
1/4 Pound Butter
2 Cups Orange juice
1/4 Teaspoon Cinnamon
Salt and pepper to — taste

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker
as the brown. Combine all other ingredients, except flour, in skillet. Mix
well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or
until chicken is tender. Remove one cup of sauce from pot and combine with
flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH
and cook and additional half hour.

– – – – – – – – – – – – – – – – – – =

Orange Cinnamon Coffee

Recipe By : The Tightwad Gazette
Serving Size : 8 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 C ground coffee — not instant
1 1/2 Tsp grated orange peel
1/2 Tsp vanilla extract
1/2 Tsp cinnamon

Blend coffee and dry ingredients in a blender. Blend in flavorings and
extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot
of coffee.

– – – – – – – – – – – – – – – – – –

EGGPLANT LASAGNA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
– sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed — crushed
1 c Freshly grated Parmesan
– (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.

– – – – – – – – – – – – – – – – – –