Title: Comforting Quick Cream Soups (Vegan)
Categories: Soups, Untested
Yield: 1 servings

MMMMM————————-START WITH——————————
1 Cubed potato
Water, or stock

MMMMM—————–BRING TO A BOIL AND SIMMER———————-

MMMMM——————ADD ONE OF THE FOLLOWING———————–

MMMMM————————COMBINATIONS—————————–
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon

MMMMM—————————–OR———————————-
2 Carrots, chopped
1/4 ts Curry powder

MMMMM—————————–OR———————————-
1 c Mushrooms
1 tb Wine (1-3T)

MMMMM—————————–OR———————————-
2 Stalks celery, chopped
1/4 ts Tarragon, marjoram, or
-savory

MMMMM—————————–OR———————————-
1 pk Frozen spinach or kale
Grated nutmeg
1/4 ts Lemon juice

MMMMM—————————–OR———————————-
1 c Frozen corn
1 ts Fresh parsely

MMMMM—————————–OR———————————-
1 c Frozen peas
1/8 ts Each of ginger and pepper
1 ts Vinegar (1-3t)

MMMMM—————————–OR———————————-
1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1/2 ts Italian herb mixture

Simmer the soup until the veggies are tender. Puree in blender or
food processor until smooth. Add salt/pepper to taste.

Sally’s notes: Instead of stock of bouillon cubes, you can take out
1/2c soup after pureeing and dissolve a T of miso in it, then return
it to the pot and mix. Almost all the combos are good with the
addition of 1/2 an onion and a clove or two of garlic sauteed in
sherry. Other possible additions (not combined of course) include: 1T
tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or
dried tomatoes, a few tablespoons of sauerkraut, a T of capers or
chopped pickle added before serving, toasted pumpkin/squash seeds or
wheat germ sprinkled on top.

Taken from Veggie Life recipe archive on WWW Submitted by Sally
Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood

MMMMM

RICOTTA-STUFFED ZUCCHINI FLOWERS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Flowers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ricotta cheese
1 Onion — minced
1/2 c Toasted almonds or pine nuts
-(finely chopped)
1/2 c Grated Italian Asiago cheese
-OR- Parmesan cheese
1/2 ts Ground pepper
1 t Seasoning salt
2 tb Minced fresh basil — -ÿÿ
1 t -Dried basil
2 tb Minced parsley
1 t Butter — melted
20 md Zucchini flowers, or more
-OR- any squash flowers,
-Freshly picked and
-rinsed in cold water
Nasturtiums for garnish

Mix together all ingredients except butter and flowers. With filling at
room temperature, use a pastry tube to carefully stuff flowers; do not
overfill.
Drizzle melted butter over flowers and cook in microwave on medium power
for 3 minutes, or at 350 F in regular oven for about 15 minutes. Be
careful not to let filling ooze out of flowers.
Garnish with nasturtiums stuffed with extra filling.

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Title: Quick Chili
Categories: Chili
Servings: 4

1/2 lb Extra lean ground beef
1 cn Kidney beans, drained (save
-the liquid; 15« oz)
1/3 c Bean liquid
1 c “no salt added” canned
-tomato puree
1 T Instant minced onion
1 1/2 T Chili powder

Cook beef in hot fry pan until lightly browned. Drain off fat.

Stir in remaining ingredients. Bring to a boil.

Reduce heat, cover and simmer for 10 minutes. This will make 4 servings of
about 3/4 cup each.

Each serving has 230 calories, 9 grams of fat (3 grams of saturated fat),
34 milligrams of cholesterol and 390 milligrams of sodium.

MMMMM

DEER JERKY MARINADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Venison Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Deer meat, thinly sliced
3/4 c Wine, dry
1/3 c Lemon juice
1/4 c Onion, minced
1/4 c Brown sugar
2 ts Liquid smoke
1 t Seasoned salt
1/4 ts Pepper
3 ea Bay leaves

Marinade deer meat for 24 hours in the marinade
mixture, covered, in a cold part of the refrigerator.
Turn meat several times. Remove meat, spreading out to
bring to room temp. Place on greased racks in a smoker
and smoke at a low heat (160-190 degrees) for 5 to 7
hours, until meat becomes slightly translucent and
darkly red, near black. Store in plastic bags in
refrigerator.

Recipe date: 12/10/87

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Title: MEAT AND SWEET POTATO PIE
Categories: Meats, Hamburger, Vegetables
Yield: 6 servings

1 lb Ground beef
1/2 c Bread crumbs
1/4 ts Allspice
1/4 ts Nutmeg
1/8 ts Black pepper
1 ds Of salt
2 – 16 oz can sweet potatoes,
-drained
1/4 c Brown sugar
1/4 c Milk
2 Eggs
1 tb Butter, softened
1 tb Lemon juice
1/4 ts Cinnamon

Source: MAINBEEF.ZIP

About 1 1/2 hours before serving, combine ground beef, bread crumbs,
allspice, nutmeg, pepper and 1 tsp salt by hand. With fingers, press
mixture to bottom and side of 9″ pie plate just to rim; refrigerate.
In large bowl, using a potato masher, mix sweet potatoes with
remaining ingredients and 1/2 tsp salt until smooth. Spoon sweet
potato mixture into pie shell, spreading to edge to seal. Bake in a
400 degree oven about 50 minutes or until knife inserted in center
comes out clean. Makes 6 servings.

MMMMM

Duxelles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mushrooms Stuffing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Onion, chopped fine
2 c Fresh mushrooms,
Chopped fine
1/4 ts Sugar
1/2 tb Worcestershire sauce
1 t Garlic minced

Saute onion in butter until transparent. Add the remaining
ingredients to skillet and cook over medium-high heat until liquid is
gone.

This mixture is great as a stuffing for boneless breasts of chicken or
veal. Add a little gouda cheese and viola!~ Freezes well too.

Source: Jane Camarota

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WHOLE WHEAT DILL BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDY GARNETT (PJXG05A)
1 pk Yeast — – or 2 1/2 tsp.
2 c Whole wheat bread flour
1 1/3 c White bread flour
1 tb Gluten
1 tb Lecithin granules
1/4 ts Baking soda
1 1/2 ts Salt — – (I use Light Salt)
1/2 Ctn eggbeaters — –
-or one egg – AT ROOM TEMP.
1/4 c -water
3/4 c Non-fat Cottage Cheese
3/4 c Plain Non-Fat Yogurt
3 tb Sugar
3 tb Onion — minced dried
2 tb Whole dill SEED
1 1/2 tb Olive oil — – or butter

Warm together the water; cottage cheese, yogurt, sugar, onion, dill
seed and oil in microwave for about 30 seconds or until warm to the
touch (about 110 deg). Set aside. Place all other ingredients above
into the bread pan in order listed. Add warmed ingredients. Select
white bread setting (other brands of B/M’s may have a whole wheat
setting), but the white bread setting works on the DAK. Set
light/dark setting on side of B/M to 11 o’clock. Press Start. Open
lid after dough has kneaded about 2 mins. Press dough lightly with
fingertip. If wet, sticky dough adheres to your fingertip OR dough is
not forming into one soft ball (NO sticky dough on bottom of pan),
add 1 Tablespoon or more flour until dough is just slightly tacky and
makes one soft ball of dough. Judy Garnett — Hope this does well
for you. I use my elec. knife to slice the bread top to bottom down
the center first. Then place the two cut sides down and slice them
thin. This makes a great sandwich bread or is good toasted with a
little diet margarine spread. Best regards, Judy Garnett 11/07 11:18
am JUDY/NC PJXG05A Formatted by Elaine Radis

– – – – – – – – – – – – – – – – – –

Title: Hummus
Categories: Appetizers
Yield: 6 servings

1 tb Safflower Oil
2 tb Chopped Onion
Clove garlic, Minced
1/4 c Minced Fresh Parsley
1 ts Basil
1/4 ts Ground Coriander
1/4 ts Oregano
1/4 ts Black Pepper
15 oz Can Drained Chick Peas
3 tb Lemon Juice
2 tb Toasted Sesame Seeds
1 ds Cumin

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt)

In a small skillet, heat oil; saute onion and garlic until onion is
softened. Add seasonings. Stir just long enough to soften parsley. In
food processor, combine rinsed and drained chick peas and lemon
juice; process until smooth. Stir in onion and herb mixture; stir in
sesame seeds. Spoon into serving bowl. Top with garnish if desired.

VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick
peas. Use only 2 T lemon juice, since this is a moister bean. 2.
Replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini;
use only 1 T lemon juice and add 1 T soy sauce.

MMMMM

Date: Wed, 04 Aug 93 08:03:46 MDT
From: seb1@bighorn.dr.att.com (131010000-BadianS (DR1510)43)

This recipe is from “The Pasta Machine Cookbook” by Donna Rathmell
German. It is excellent! It has a nice tangy flavor from the yogurt.
I’ve included both the hand-crank version ( a manual pasta
machine version) and the extruder version. I’ve used the extruder
version.

PASTA DOUGH

Hand-crank

1 cup durum semolina
1/2 tsp dried oregano or 1.5 tsp fresh oregano
1/2 tsp coarsely ground black pepper
1/4 cup plain nonfat yogurt
1 tbl lemon juice
water, if and as needed to get a nice dough

Extruder

1.25 cups durum semolina
1/2 tsp dried oregano (the fresh tends to get caught in the machine)
1/2 tsp coarsely ground black pepper
3 tbl plain nonfat yogurt
1 tbl lemon juice
water, if and as needed

Mix everything together except the water. If you think it needs a
bit of water to hold together, add a little bit. You have to know
how the dough is supposed to look. I can give no advice for the
hand-crank dough since I don’t make it. I think it should be a bit
moister than the extruder. The extruder dough should be a little
crumbly or it sticks in the die.

SAVAYAR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Desserts
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
2 cups Flour
2 1/4 cups Sugar
6 Eggs — separated
1 teaspoon Vanilla
Sugar for sprinkling

Sif the flour. Beat the egg yolks in bowl with sugar and vanilla until thick
and light. In another bowl, beat whites until stiff but not dry. Add whites
alternately withflour to yolk mixture, folding in gently.

Cover baking sheet with piece of waxed paper. Using a cookie press with wide,
flat opening, squeeze dough onto waxed paper in shaped of fat macaroni–each
cookie should be abt. 1/2″ thick and 2 1/2″ long.
Sprinkle cookies with a little sugar (brush excess from waxed paper or it will
burn during the baking), and bake in preheated 350 F. oven for abt. 15 min.
Cool slightly, then peel off the paper.

NOTE: Watch these carefully, as they bake quickly and the edges may burn.

– – – – – – – – – – – – – – – – – –