Title: Stir Fried Fresh Lotus Root
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 8 servings

6 Dried Chinese black
-mushrooms
14 c Dried tree ear mushrooms
-(torn into 1/2 inch pieces)
1/2 lb Fresh lotus root
3 tb Peanut oil
1/2 ts Salt
2 qt Slices fresh ginger, crushed
2 Fresh garlic cloves, crushed
1 sm Onion, cut into
-1/4-inch-thick slices
8 Peeled water chestnuts,
-sliced
1/4 lb Snow peas, stems and
-strings removed
1/4 ts Sugar
Big pinch of white pepper
2 ts Soy sauce
1/4 c Chicken stock
1 ts Asian sesame oil

I belong to the school that feels that a meal isn’t a meal unless
there’s meat involved, but this looks like a satisfying vegetarian
dish. Use vegetable stock instead of chicken stock if you’re adamant
about avoiding animal products.

The article says that for cooking purposes, lotus roots can be
treated as potatoes and talks about the Japanese using them in
tempura dishes and coming up with an “exotic potato chip”. Sounds
good to me! In 2 separate bowls, cover dried black mushrooms and tree
ears with water until soft and pliable (about 30 minutes). Rinse and
squeeze out excess water from both mushrooms. Remove and discard
stems from black mushrooms; cut caps in half and set aside. Pinch
off and discard hard center from tree ears; tear large pieces in half
and set aside.

Rinse lotus root with cold water. Trim and discard both ends of the
bulb. With a vegetable peeler, peel the skin. Cut bulbs in half
length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices;
set aside.

Plunge slices into acidulated water. Drain.

Over medium-high heat preheat wok until hot. Add oil and tilt wok to
coat sides. Add salt, ginger and garlic; stir-fry until fragrant.

Add onions; stir-fry for 15 seconds or until they begin to wilt. Add
black mushrooms, lotus root, tree ears, water chestnuts and snow
peas; stir-fry for about 2 minutes or until snow peas turn bright
green.

Sprinkle in the sugar, white pepper, and soy sauce; toss a few
seconds.

Splash the chicken stock against sides of hot wok and use to deglaze
sides. Cover, reduce to medium heat; cook for 30 seconds. Remove
cover, dribble in the sesame oil Serve hot.

Serves 8.

San Francisco Chronicle, 11/6/90.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

Clam Dip

Recipe By : Mrs. Thos. H. Edelblute, Jr.
Serving Size : 20 Preparation Time :0:45
Categories : To Post Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — minced
6 Tbsp Butter
1 Green Pepper — minced
1 Red Pepper — minced
3 Cans Minced Clams — drained
1/4 Lb Sharp Cheddar Cheese* — cut in small pcs.
8 Tbsp Catsup
2 Tbsp Worcestershire Sauce
2 tbsp Sherry
1/2 tsp Pepper

*Use up to 1/2 lb. cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add
peppers and saute until soft. Add remainder of ingredients, except
sherry, and cook gently over low heat until cheese melts. Add sherry
last. This can be made three to four days before serving. Store in
covered containers. To serve, keep warm in a chafing dish surrounded by
Melba rounds.

Serves: 20 to 25

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Buckwheat Pasta

Recipe By : The Pasta Cook Book, Donna Rathmell German, pg 32
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta Machine
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 C Semolina Flour — (3/4 C)
1/4 C Buckwheat Flour — (1/4 C)
1 Tbsp Vegetable Oil — optional, (1 T)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Water — to 2 T, (1-2 T)

Add all ingredients in the order of your machine and extrude.

Original recipe calls for 1 egg.

I do not use oil in any of my pasta recipes.

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NOTES : Cal 218
Fat 4.1g
CFF 17%

GADO-GADO (MIXED VEGETABLES IN PEANUT SAUCE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Green beans
20 oz Spinach, fresh
1/2 ea Cabbage — sliced fine
1 lb Bean sprouts
1 lb Potato, new
3 ea Egg, hard boiled

Calories per serving: 150
Fat grams per serving: 5 Approx. Cook Time: 0:10
Cook potatoes with the skins on. Blanch vegetables until tender-
crisp. Chill all cooked vegetables; arrange attractively. Serve with
saus ka‡ang.

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QUINOA TABOULI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Spices
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt — to taste

Note: The author says that 1 tsp. dried mint could be
used, but dried mint is nasty stuff, IMHO!

Pour water into a 1-quart saucepan. Add quinoa; bring
to a boil. Reduce heat to a simmer; cover. Cook for
10 to 15 min., or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes,
parsley, and scallions. Add lemon juice, oil, and
mint to tomato mixture. Stir in cooked quinoa and
salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend
flavors.

Note: Also, she neglected to mention that tabouli is
traditionally served at room temperature.

The recipe was from Linda Najjar of Seattle,
Washington, and the “Herb Companion” note on it said:
“Substituting quinoa for the traditional bulgur wheat
gives this tabouli a lighter, fluffier, and slightly
nutty taste and enables people allergic to wheat to
experience the flavorful joys of this Middle Eastern
dish.”

(The Herb Companion, June/July 1993)

Posted by Cathy Harned

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Cucumber Pea Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Short chunky cucumbers
1 cup Cucumber pulp
Salt, pepper — and paprika
1 cup Cooked peas
1 cup Minced cooked chicken
2 Tomatoes

Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers in
halves crosswise. Scoop out the center.s, making thin-shelled cups. Chill
thoroughly. Combine cucumber pulp, peas, and chicken.

Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill
cucumber cups with the mixture.

Stand each cup on a slice of tomato which rests on a bed of lettuce. Serve
with mayonnaise. Garnish with paprika. 6 servings.

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Title: Creamy Potato Soup
Categories: poultry
Yield: 4 servings

4.00 tb unsalted butter
2.00 onions, chopped
1.00 leek, white part only,
1 thinly sliced
3.00 ribs celery, diced
4.00 waxy boiling potatoes,
1 peeled and diced
1.00 ts sweet paprika
6.00 c chicken broth
0.50 ts dried thyme
1.00 sm bay leaf
5.00 sprigs parsley tied
1 together with
1 kitchen string
1.00 ts worchestershire sauce
0.75 c heavy cream
1 salt
1 freshly ground black pepper
1.00 tb minced fresh parsley leaves
1 (optional)

Place the butter and onion in a large soup kettle, set over low heat

and cook until onions have softened, about 5 t 8 minutes. Increase

the heat to medium, add the leek and stir-cook 1 minute. Add the

potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme,

herb bundle, and Worchestershire sauce. Bring the soup base to a

boil, then cover and simmer 50 minutes, or until the potatoes are

tender. Scoop out about 1 cup of the vegetables and mash them; then

return them to the pot. Discard the herb bundle. (The soup may be

prepared in advance up to this point.) Stir in the heavy cream,

season with salt and pepper to taste, and let the soup cook without

simmering until hot throughout. Sprinkle with fresh parsley and serve

immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:

Fred Peters Originally from: Washington Post, January 11, 1989

—–

Tofu Potpie

Recipe By : Judy Krizmanic (A teens guide to going vegetarian) adapted
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
3/4 cup flour — or barley flour
1/2 cup flour, whole-grain wheat — or ww pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
FILLING
2 1/2 cups vegetable broth
3 cups potato — diced
1 cup carrots — diced
1/2 cup onion — chopped
1 cup green peas, frozen — or other frozen veg
1/2 cup mushrooms — chopped (optional)
1/4 cup flour
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup skim milk
16 ounces tofu, firm — cubed
salt

FILLING
In a large saucepan, bring vegetable broth to a boil over medium-high heat.
Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if
using for or with peas). Cover and cook 3 minutes. Add peas (and/or other
vegs) and mushrooms (if using).
Cover and cook 2 minutes or until vegs are tender.
In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk
(or soy milk or water) and beat together well. Gradually add to the vegetable
mixture, stirring well. Over medium-high heat, stir constantly for about 3
minutes, or until mixture is thickened and bubbly. Remove from heat and stir
in tofu cubes. Add salt to taste.

To assemble.
Heat oven to 350 degreesF. Spoon tofu-vegetable mixture into 2 quart square
casserole. Make dumplings out of crust mixture.
Bake 40 minutes or until crust is done. Let stand 10 minutes before serving.

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ERBSENPUREE (YELLOW SPLIT-PEA PUREE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Yellow Split-peas — Dry
6 c Stock, Broth — Or Water
1 ea Onion — Large, Whole
1 ea Carrot — Large
1 ea Turnip or Parsnip — Large
1/8 ts Marjoram — Dried
1/8 ts Thyme — Dried
1 t Salt
1 ea Onion — Small, Minced
2 tb Butter — Melted
2 tb Unbleached Flour

Presoak peas, if necessary, according to package
directions. Drain well, if presoaked. In a large
pot, add water or stock, whole onion, carrot, turnip
or parsnip, marjoram, thyme, and salt. Cook until
peas and vegetables are tender, about 1 1/2 to 2
hours. Drain well. Mash peas and vegetables in
blender or press through a sieve. In a small frying
pan, saute the minced onion in butter until lightly
browned; blend in flour and cook about 2 minutes. Add
to blended peas and vegetables. Beat until fluffy and
serve hot.

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BRAN CEREAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole bran cereal
1 c Milk
1 Egg
1/4 c Oil
1/4 c Honey
1 1/4 c Whole wheat flour — unsifted
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt

Preheat oven to 400 F (hot).

Grease muffin tins.

Stir bran cereal and milk together in a bowl. Let
stand a minute or two. Add egg, oil, and honey. Beat
well. Stir remaining ingredients together until well
mixed. Add to liquid mixture and stir only until
mixed. Put into muffin tins.

Bake about 20 to 25 minutes or until lightly browned.

Calories per muffin: About 135

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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