Title: Rice and Mushroom Burgers
Categories: Vegetarian
Yield: 6 patties

1 tb Olive oil
1 Onion, chopped
4 cl Garlic, minced
1/2 lb Mushrooms, sliced
1 c Cooked brown rice
1 c Carrots
1 c Whole wheat bread crumbs
Salt and pepper to taste
1 tb Fresh parsley, minced
Cayenne to taste
1 Egg, lightly beaten

Heat olive oil in a skillet over medium high heat.
Add onions and garlic and saute until onions are soft.
Remove from heat.

Place mushroom mixture in food processor outfitted
with steel blade. Add rice and carrots and pulse a
few times until mixture has a mealy consistency.
Transfer to a large bowl and add bread crumbs and
parsley. Mix well and season with salt, pepper and
cayenne. Stir in egg. Shape into six patties and
broil on a lightly greased baking sheet until browned,
about 5 to 7 minutes per side.

Nutrition analysis per burger: 234.5 calories, 6 grams
protein, 4.6 grams fat, 43 grams carbohydrates, no
cholesterol, 229 milligrams sodium, 17.3 percent
calories from fat.

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PINTO BEAN AND FETA CHEESE QUESADILLAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Pulses and
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cn Pinto Beans — drained
Rinsed *
3/4 c Red Onion — chopped
3/4 c Fresh Parsley — chopped
1 1/2 Jalapeno Peppers — seeded
And minced
1 1/2 ts Chili Powder
1/2 ts Cumin
6 Flour — tortillas
4 oz Feta Cheese — crumbled
Vegetable Oil

* 15-16 ounce cans.

Combine first 6 ingredients in processor. Process
until very chunky puree forms. Transfer to bowl and
season with salt and pepper. Place one tortilla on
work surface. Spread with 1/3 of the bean mixture.
Top with 1/3 of the cheese, then another tortilla.
Heat heavy medium skillet over medium heat. Brush
with oil. Add quesadilla; cook until beans are heated
and tortillas are brown, about 4 minutes per side.
Repeat with remaining tortillas, beans and cheese.

Makes 3 large servings.

Recipe By :

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SPICED CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ripe currants
2 lb Sugar
1 tb Cinnamon
1 t Allspice
1 c Vinegar
1 c Water
1 t Cloves

Wash currants. Remove stems. Add remaining ingredients. Boil gently 30
minutes. The Household Searchlight

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Title: Cate’s Guacamole-Tomato Cup Salad
Categories: Salad, , mexican, , tomatoes, , avacados, ,bacon
Yield: 6 servings

6 md Tomatoes
2 Ripe avacados
2 ts Lemon juice
2 ts Salt
1 sm Onion, chopped finely
1 cn Green California chiles,
– chopped
1 Bottled wax pepper, chopped
– very fine
1/2 ts Wax pepper juice
4 Bacon slices, crisp-cooked
– and crumbled
Bed or lettuce for tomatoes

Servings: 6

Fry 4 slices of bacon until crips, drain on paper towel, then crumble
bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop
finely.

Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.
Turn the tomatoes upside down on paper towels to drain, then place in
refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt
to the chopped tomato. Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir
into the tomato mixture. Do not allow to stand, or the avacaos will
darken.

Place the tomatoes on the bed of lettuce. Fill tomatoes with
guacamole, and top them with the crumbled bacon.

Serve immediately.

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Title: Blender Ketchup
Categories: Canning, Condiments
Yield: 9 pints

24 lb Ripe tomatoes
2 lb Onions
1 lb Sweet red peppers
1 lb Sweet green peppers
9 c Vinegar (5 percent)
9 c Sugar
1/4 c Canning or pickling salt
3 tb Dry mustard
1 1/2 tb Ground red pepper
1 1/2 ts Whole allspice
1 1/2 tb Whole cloves
3 Cinnamon sticks

Use an electric blender and eliminate the need for pressing or sieving.

Yield: About 9 pints

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water, slip off skins, core, and
quarter. Remove seeds from peppers and slice into strips. Peel and
quarter onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently. Add
vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other spices. Continue boiling and stirring until volume is
reduced one-half and ketchup rounds up on a spoon with no separation of
liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch
headspace. Adjust lids and follow process times for regular ketchup
according to the recommendations in Table 1.

Table 1. Recommended process time for Blender Ketchup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: East India Relish
Categories: Canfood, Water bath, Pickling, Typed
Yield: 6 servings

1 1/2 qt Chopped onions
-(About 6 to 8 medium)
1 qt Firmly packed shredded
-carrots (about 1 pound)
1 qt Peeled, diced green tomatoes
-(about 8 medium)
1 qt Chopped zucchini
-(about 2 pounds)
2 c Light corn syrup
4 c White vinegar
2 tb Salt
1 tb Ground coriander
2 ts Ground ginger
1 ts Crushed red pepper
1/2 ts Ground cumin

Stir a few tablespoons of this relish into mayonnaise when making a
chicken salad, or try it with pot roast. The recipe makes six 1 pint
jars. You’ll need a shredder or food processor in addition to the
basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium
high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.

4. Spoon hot liquid from the kettle to within 1/4 inch of tops of
jars. Run a slim, non metal tool down along the insides of jars to
release any air bubbles. Add additional relish, if necessary, to
within 1/4 inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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Title: Beet Borscht
Categories: Diabetic, Soups/stews, Crockpot
Yield: 4 servings

1 1/2 c Beet liquid; drained of 1 1/4 ts Salt;
-can of beets 1 ts Fresh lemon juice;
3/4 c Tomato juice; 1/4 c Plain low-fat yogurt;
1/4 ts Onion powder;

Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar.
Serve in cocktail glasses or small glass bowls, topping each with 1
tablespoon yogurt.

4 servings (Yield: 2 cups) 1 serving: 1/2 cup

Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein; 0
gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol

Food Exchange per serving: 1 Vegetable Exchange

Low-sodium diets: This recipe is not suitable ~———————–

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White Chili #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beans
Chicken Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion chopped fine
1/2 large Green pepper chopped fine
1 large Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tablespoon Olive oil
1 tablespoon Butter
1 1/4 pounds Cooked boneless chicken
Chopped
1 can low salt chicken — (15-oz)
Broth or homemade
2 cans Pinto beans one drained and
Rinsed one not drained and
Pureed in blender
3/4 cup Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
1/2 teaspoon Tabasco sauce
2 teaspoons Chili powder
1 tablespoon Honey
2 teaspoons Medium hot sauce
Shredded mozzarella cheese
Opt.

In a medium saucepan, saute in oil and butter over medium high
temperature the onion, green pepper, garlic, carrot and celery 6-8
minutes. Gently add the cooked chicken, broth and beans. Add vermouth,
chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and
simmer and stir on low for a half hour. For a nice touch and added
flavor, melt shredded mozzarella cheese on top of each serving.

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Per serving: 307 Calories; 26g Fat (73% calories from fat); 1g Protein;
21g Carbohydrate; 31mg Cholesterol; 171mg Sodium

Cheese-Shrimp Chowder

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Medium potatoes — peel/dice
1 cup Sliced celery with tops
1 Large onion — chopped
2 cups Boiling water
1/4 teaspoon Pepper
1 can Evaporated milk
8 ounces Process Cheddar cheese — shredded
1 can tiny shrimps — (4 1/2 oz) undrained
4 tablespoons Dry sherry
Salt to taste
Chopped parsley

Put potatoes, celery, onion and boiling water in cooker. Cover and
cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are
tender. Stir in pepper, evaporated milk, cheese and shrimps during last
hour. When ready to serve, stir in sherry and salt. Sprinkle with
parsley. Makes about 2 quarts. From: Woman’s Day ‘All Appliance Cookbook
#1’

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Title: Appetizer Kabobs
Categories: Appetizers
Yield: 3 servings

Wrap 1 inch cubes of sharp process American cheese in partially cooked
slices of bacon. Wash fresh mushrooms, don’t soak or peel, or use
canned mushroom crowns. Alternate bacon cheese cubes and mushrooms
on skewers along with stuffed green olives and cocktail weiners.
Leave a little space between tidbits on the skewer. Rotate over
coals till bacon and mushrooms are done and cheese is melty. Brush
mushrooms with melted butter or margarine, or salad oil while
cooking. Tastes good with catsup, mustard or soy sauce added.

From: Randy Rigg Date: 10 Feb 96

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