OPRAH’S MOCK CAESAR SALAD (LACTO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves — minced
1/4 c Lemon juice
1/4 c Low-sodium soy sauce
Fresh cracked black pepper
3 c Romaine lettuce — torn
3 c Endive — torn
1 lg Tomato — chunked
1 tb Parmesan cheese

Mix garlic, lemon juice, soy sauce and pepper for the
dressing. Toss with lettuces and tomatoes.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Creamy Turkey-Veggie Soup

Recipe By : Farm Dairy
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion, chopped
1/4 cup butter
2 medium sweet potatoes, peeled chopped
3 medium zucchini, chopped
1 bunch broccoli. chopped
2 quarts turkey broth
2 medium potatoes, diced
1/2 cup celery, chopped
2 teaspoons salt
1/4 -1/2 t. cayenne pepper
2 cups diced turkey
1 teaspoon pepper
2 cups light cream

Saute onion celery in butter. Add sweet potatoes, zucchini broccoli;
saute lightly for 5 min. Stir in broth; simmer for a few minutes. Add
potatoes seasonings; cook another 10 min. or until vegetables are
tender. Add turkey. Stir in cream heat through.

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Title: Stroganoff Sauce
Categories: Sauces
Yield: 16 Servings

1 tb Margarine or butter
1 Small onion, chopped
1 Can condensed Cream of
-Mushroom Soup
1/3 c Sour cream
1/4 c Milk
1/4 ts Paprika

In 1 1/2-quart saucepan over medium heat, in hot
margarine, cook onion until tender. Stir in soup, sour
cream, milk and paprika. Heat through, stirring often.
Serve over vegetables, beef or rice. Makes about 2
cups sauce.

TO MICROWAVE: Reduce margarine to 1 teaspoon. In 1 1/2-
quart microwave-safe casserole, combine margarine and
onion. Cover with lid; microwave on HIGH 3 minutes or
until onion is tender, stirring halfway through
cooking. Stir in soup, sour cream, milk and paprika.
Cover; microwave on HIGH 3 minutes or until hot,
stirring halfway through cooking. Serve as directed
above.

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Almondnog

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Almond milk — (See SOYNOG recipe)
2 Bananas (not over-ripe)
1/4 tsp Ground nutmeg — – more if desired
1/2 tsp Vanilla extract

Blend the above until smooth, then sprinkle a little nutmeg on top. Serve
immediately as banana changes flavour when it sits after blending, so
don’t try to keep in the refrigerator.

This comes from Maryln Diamond’s book.

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Title: Pork and Pineapple Meatballs
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork; Pepper to taste
6 Scallions; finely chopped 2 Eggs
1 Red/green/yellow pepper; 8 oz Cn pineapple; in natural
-seeded finely chopped -juice; drained
-may use a comb of 3 peppers 1/4 c All-pupose flour;
1 c Whole wheat bread crumbs; 1 tb Water;
-fresh 1/4 c Dry bread crumbs;
Salt to taste

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Title: Millet Stew
Categories: Mcdougall, Vegan, Crock Pot, Soups, Stews
Yield: 6 servings

1 c Millet
4 c Water
2 Onions, wedged
2 Potatoes, chunked
2 Carrots, chunked
1 c Celery, chunked
1/2 lb Mushrooms, chopped
2 Bay leaves
1/2 t Basil
1/2 t Thyme

Toast millet in a dry skillet for about 5 minutes. Stir constantly to
avoid burning.

Add all ingredients to a slow cooker and cook for 4 hours on high or 8
hours on low.

From: Jagordon@agsm.Ucla.Edu

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

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Chilled Curried Pumpkin Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C. butter (1/2 stick)
1 Large white onion — sliced
3/4 C. sliced green onion — white part only
1 Can pumpkin — (16 oz.)
4 C. chicken stock or broth
1 bay leaf
1/2 Tsp. sugar
1/4 Tsp. curry powder — (1/4 to 1/2)
few springs parsley
2 C. milk — half half or
whipping cream
salt and freshly ground pepper

Melt butter in 4 to 6 quart saucepan over medium high
heat. Add onion and saute until soft and golden brown. Stir
in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and
parsley. Bring to simmer, then reduce heat and continue
simmering uncovered for 15 minutes, stirring occasionally.
Transfer soup in batches to blender or food processor and
puree. Return to saucepan and add milk, and salt and pepper to
taste. Simmer 5 to 10 minutes, but do not allow to boil.
To serve hot, ladle into individual bowls. Float dollop
of cream on each and sprinkle with paprika. Top with chives.
To serve cold, chill soup thoroughly then ladle into individual
bowls. Float tomato slice on top, cover with dollop of cream,
and sprinkle with minced chives.
Garnishes: 1/2 cup whipping cream, sour cream or
yogurt; 1/2 cup minced chives or green onion; paprika ; 8 thin
tomato slices (for chilled soup).

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CHRISTMAS PLUM PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Note: You will need an 8
C pudding container i.e. a
Round metal bowl,a cover,
Steamer basket trivet or
Rack and a roomy soup kettle
Count on steaming pudding
For at least 6 hours
INGREDIENTS:
3 c Crumbs from good quality
White bread lightly packed
(about 1/2 loaf)
1 c Ea raisins,yellow raisins
Currants chopped
1 1/3 c Sugar
1/2 ts Ea mace cinnamom nutmeg
8 oz Butter melted
4 lg Eggs lightly beaten
1 d Almond extract
1/2 c Bitter orange marmelade
FOR SERVING:
1/2 c Rum or bourbon heated
Slighlty before serving
2 c Zabaione Sauce **
Holly sprigs to garnish
(optional)
** recipe follows

Toss the crumbs in a large mixing bowl along with the two types of
raisins, currants,sugar and spices. Then toss with the melted butter and
all remaining ingredients except for the holly,rum/bourbon and zabaione.
Taste for seasoning and add more if needed. Pack mixture into the container
and cover with roundof wax paper and lid. Set the continer on steaming
device and add enough water to come up 1/3 up the sides of puding
container. Cover kettle tightly bring to a simmer and let steam for 6
hours,checking water level now and then. Pudding is done when dark walnut
brown in color and fairly firm to touch. Let pudding cool and then store in
a wine cellar or the fridge. At least two hours before serving resteam the
pudding. Unmold onto a hot flameproof serving platter and decorate with the
holly. Bring to table along with the warmed booze and pour booze around
pudding. Ignite and let flame.Servewith the zabaione

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