Date: Wed, 09 Jun 93 10:37:49 PDT
From: rfelix@netcom.com (Robbie Felix)

White beans and Pasta

2 c. brocolli
1 can cooked white beans
1 bunch chopped scallions
1 cup rice milk
1 tblsp cornstarch
1 Tblsp dried parsley ( or fresh is best)
1 Tblsp “chicken-flavor” vegetarian broth powder
2 Tblsp. nutritional yeast
Garlic to taste ( I use “crushed garlic”, I use about 1/2 tsp)

“Saute” scallions and brocolli in non stick skillet. Add some carrots
if you like, too. When browned a bit, add beans.

Mix all the other stuff together and pour over all to form a thick
sauce, stir until thick and creamy.

I ate this over corn pasta ( boy, is it great!). Ilove it!

Title: Popeye’s Fried Chicken
Categories: Poultry, Meats, Cakes
Yield: 1 Servings

WALDINE VAN GEFFEN
VGHC42A—–
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix
Powder
1 pk Onion Soup Mix — (1 1/2
Ounces)
1 pk Spaghetti sauce mix — (1/2
Ounce)
3 tb Sugar
3 c Corn flakes — crush
Slightly
2 Eggs — well beaten
1/4 c Cold water
4 lb Chicken — cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose fro steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months. Source: Gloria Pitzer

Recipe By :

MMMMM

Title: ROSEMARY’S ROOT BEER TONIC
Categories: Beverages, Vegetarian
Yield: 4 servings

3 oz Sassafras Bark, dried
2 oz Sarsaparilla, dried
1 oz Dandelion Root, dried
1 oz Burdock Root, dried
1/2 oz Ground Ginger
1/2 oz Ground Cinnamon
1/4 oz Orange Peel, dried

This sweet, bracing drink from Rosemary Gladstar Slick
is reminiscent of old-fashioned root beer, due to the
sassafras. It has a cleansing, revivifying effect
from the dandelion, burdock and sarsaparilla.

Mix together all ingredients and store in a tightly
closed container. In a large pot combine 1 quart of
water and 4 tablespoons of dry mixture. Bring to a
boil, cover and simmer for 15 to 20 minutes. Strain
and sweeten with honey or stevia (also called “sweet
herb”) if desired.

Makes about 4 cups

Variation: For iced tea, chill the simmered mixture,
then dilute it with 1 quart of sparkling water. Serve
over ice with a twist of orange peel.

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown From: Bob Emert

—–

Title: Chocolate. Chip Meringues
Categories: Cookies
Yield: 12 servings

-rhona altomari (kxpv54b)
2 Egg whites
2/3 c Sugar
6 oz Chocolate chips

In small mixing bowl; beat eggs. Add sugar after eggs are “more than
foamy”-they should be light and fluffy.
Beat for 8 minutes. Fold in chips. Drop by tbsp onto greased cookie
sheet. TURN OVEN OFF, leave overnight.

The kids love them! Formatted by Elaine Radis; 3/92

—–

Garlicky Caesar Dressing

Recipe By : VegTimes (?)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4-5 cloves garlic
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 teaspoons balsamic vinegar
juice of 1 lemon
1 teaspoon water
1/2 teaspoon dry mustard
1-2 drops hot pepper sauce

With a fork, mash garlic in olive oil; then whisk in remaining ingredients.
Let dressing sit overnight in the refrigerator if you want a stronger garlic
flavor.
Makes about 1/3 cup.

Per tablespoon: Cal 16 / Prot 0 / Fat 1g / Carb 2g / Chol 0g / Sod 27mg / Fiber
0g

– – – – – – – – – – – – – – – – – –

Title: GREEK MUSHROOM SALAD
Categories: Salads, Greek, Side dish
Yield: 4 servings

8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt pepper

Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan simmer them for 5
minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their
size. Add to the saucepan simmer for 5 minutes. Let them cool in
the liquid before placing in a bowl to serve.

—–

HEARTLAND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Smoked ham bones
3 md Onions, peeled and quartered
3 md Carrots, peeled and
-quartered
3 md Potatoes, peeled and
-quartered
4 Ribs celery (inside stalks),
-chopped
1 Green bell pepper, seeded
-and sliced
2 Bay leaves
2 ts Dried thyme
1 t Salt
1/4 ts Freshly ground black pepper
3 qt Water
2 c Fresh milk
4 c Fresh corn kernels
8 sl Bacon, cooked and crumbled

Place ham bones, onions, carrots, potatoes, celery,
green pepper, bay leaves, thyme, salt and pepper in
the water and bring to a boil over medium-high heat.
Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving
the ham and vegetables. Skim off and discard fat from
the broth. Puree the cooked vegetables and ham in a
food processor until smooth. Bring the broth to a boil
again and add the pureed vegetables, milk and corn.
Let simmer for 5 minutes. Serve, sprinkled with bacon.

Makes 6 to 8 servings.

[MID-ATLANTIC COUNTRY; November 1990]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheese/Eggs Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Monterey Jack Cheese
1/2 pound Sharp cheddar cheese
1/2 pound Hot pork sausage*
1 1/2 cups Bisquick mix
1 Egg
1 package Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using bottled or canned

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Try to keep both halves near each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of
elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.

Posted by Sandra Stone

– – – – – – – – – – – – – – – – – –

Title: Kielbasa and Bow Tie Soup
Categories: Pasta, Beef, Sausage, Soups, Pork
Yield: 4 servings

—————-5 IN 10 PASTA NOODLE CKBK—————-
2 T Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

—–

————–16976668690–

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Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine
3/4 teaspoon cinnamon
Filling:
2 lbs. cream cheese (4-8oz. pkgs.)
1/4 teaspoon salt
1 cup sugar
4 eggs
1-1/4 tablespoon lemon juice
Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Need: 10″ springform pan
Oven: 350 deg. F. for 1 hour; 475 deg. F. for 15-20 min.

Crust: Mix all ingredients together and press into 10″ springform pan.
FILLING: Combine salt, sugar, eggs and lemon juice and beat till smooth.
Set aside in large bowl add 1 package of cream cheese at a time and cream
till smooth. Gradually add egg mixture and beat till it is mixed well.
Pour into springform pan and bake at 350 deg. F. about 1 hour. ( Put foil
under pan to catch drippings.)

Spread topping on top and bake at 475deg for 15-20 minutes. Refrigerate for
at least one hour before serving. Top with cherry or blueberry pie
filling if desired.