Title: WHEAT LOAF
Categories: Vegetarian, Main dish
Yield: 4 servings

2 c Ground seitan mix (see
-recipe)
1/2 c TVP®
Egg replacer for 2 eggs
1/2 c Carrots; finely grated
1/4 c Tomato paste
2 tb Tomato paste

Prepare the egg replacer according to package
directions.

Mix together all the ingredients except for the 2 Tbs
of tomato paste.

Pack the mixture into a loaf pan and apread the top
of the loaf with the 2 tbs tomato paste.

Bake at 350 deg for 35 minutes, or until firm.

Serve with a whole grain bread, a cooked vegetable
and a salad.

Difficult to tell it’s not meat.

From the files of DEEANNE

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Vegetable Bean Soup

Recipe By : Fear of Frying 1996
Serving Size : 1 Preparation Time :0:00
Categories : Fear Of Frying Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups low-salt chicken broth
1 medium onion — chopped
3 carrots — peeled and sliced
3 celery stalks — sliced
19 ounces canned black beans — undrained
(Progresso)
2 potatoes — peeled and chopped
10 basil leaves — chopped
1 teaspoon chili powder — mild
1 teaspoon dried thyme — crushed
Salt and pepper — to taste

Combine all the ingredients in a large, heavy pot. Bring to a boil, then
lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until
the vegetables are tender. Puree the soup in small batches in a food
processor or large blender. Return the puree to the pot. Add salt and
freshly ground pepper to taste, and reheat just to the boiling point. Serve
hot with crusty bread or homemade muffins for a great meal.

* Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105
cals, 1 g fat, 11%. 665 mg sodium. * *Fear of Frying: A Sensible Approach
to Quick Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by
Virginia N. White (Chronimed Publishing).

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NOTES : progresso

TOMATO LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon — finely chopped
1/4 c Celery — chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 t Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese — grated
3 tb Butter

Melt butter in a large saucepan or small stock pot.
Saute chopped onions, bacon and celery with pepper,
basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato
sauce, tomato paste and chicken stock, stir well to
blend. Add lentils or split yellow peas. Lower heat
and simmer for 30 to 45 minutes, stirring often to
prevent sticking. Just before serving adjust spices
and add salt to taste. Gently fold in whipping cream
and cheddar cheese.

Tom Bullick said, “Serves six to eight. As the end of
the season approached and food supplies tightened at
the lodge, I modified a tomato-cheese recipe in the
Harrowsmith Cookbook (vol. I), to provide a real
rib-sticking soup. Served with basic bread, it’s
perfect after a long, cold, wet day.”

From Calgary Herald by Tom Bullick
5/3/89 Submitted By SAM WARING
On MON, 06
NOV 1995 105631 GMT

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1 cup Sour Cream (I use fat free)
1 Cup Parmesan Cheese grated
2 cans WATER PACKED artichoke hearts, drained and chopped
1/2 tsp. garlic powder

Mix all ingredients, sprinkle with paprika and bake at 350 for
30 minutes (until bubbly).

I serve this w/ fresh veggies and melba toast.

Title: PEANUT CLUSTERS
Categories: Candies
Yield: 8 servings

1/2 pk Chocolate chips
2/3 c Eagle Brand Milk
1 c Peanuts

Melt chocolate chips. Stir in milk and peanuts. Mix well and quickly drop
on waxed paper.

—–

Title: Amish Friendship Bread
Categories: Sourdough
Yield: 1 servings

-Starter:

Begin with: 1 cup flour,1 cup warm water,1/2 cup sugar 1 package
yeast.Add on 5th day: 1 cup flour,1 cup milk, 1 cup sugar.Add on 10th
day: 1 cup flour,1 cup milk,1 cup sugar.

1: Mix all the starter ingredients well and place in medium-sized
glass bowl. Cover with dinner plate so as not to cover tightly. Let
stand overnight in warm place. Stir down each day for 4 days
(Important – do not refrigerate batter at any time) 2: On the fifth
day add flour, milk and sugar and stir. Stir down each day until 10th
day.
3: On the 10th day add flour, milk and sugar and measure out 3
separate cups of starter. Give one cup starter and a copy of the
instructions to each of three friends.
4: Use remaining dough to bake choice of bread or use in streusel
recipe as follows:

Batter: 2/3 cup cooking oil, 1 cup sugar, 2 cups flour, 2 teaspoons
baking soda, 1/2 teaspoon salt, 3 eggs Streusel: 1/3 cup margarine,
melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1
cup nuts (optional 1: After sharing three cups of starter with
friends, mix oil, sugar, flour, baking soda, salt and eggs with
remaining starter. Mix well and spoon 1/2 of batter into greased and
floured 9 x 13 baking pan.
2: To prepare streusel combine all ingredients and mix well.
Sprinkle 1/2 of streusel over batter. Cover with remaining batter and
remaining streusel.
3: Bake at 350 degrees for 35-40 minutes

Source: Lancaster County Cookbook

MMMMM

Chicken Soup With Tiny Meatballs

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing chicken
4 cups water
2 1/2 teaspoons basil
1/2 pound sm. onions
1 bay leaf
1 clove garlic
5 carrots — sliced
Parsley and celery leaves
—meatballs—
1 cup beef — finely minced
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
freshly ground black pepper

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an
d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c
hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s
urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele
ry, simmer gently for 10 minutes.

MEATBALLS:
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea
tballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken
. Cut meat into small pieces. Garnish the soup with chicken and serve.

busted by sooz

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Hidden Treasures

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Butter Flavor Crisco
3/4 c Sugar
1 Egg
1 tb Milk
1 t Vanilla
1 3/4 c All purpose flour
1 t Baking powder
1/2 t Salt
1/2 t Baking soda
48 Maraschino Cherries, well
drained on paper towels
MM — €
1 MM M——————WHITE DIPPING — €
CHOCOLATE———————–
1 c White melting chocolate,
cut into small pieces
2 tb Butter Flavor Crisco
MM — €
1 MM M——————-DARK DIPPING — €
CHOCOLATE————————
1 c Semisweet chocolate chips
2 tb Butter Flavor Crisco
Finely chopped pecans
Slivered White Chocolate

Preparation Time: 60 Minutes Bake Time: 10 Minutes

1. Heat oven to 350.

2. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in a
large bowl at medium speed of electric mixer until well blended.

3. Combine flour, baking powder, salt and baking soda. Beat into
creamed mixture at low speed.

4. Press dough in very thin layer around well drained cherries. Place
2 inches apart on ungreased baking sheet.

5. Bake at 350 for 10 minutes. Cool one minute on baking sheet.
Remove to cooling rack. Cool Completely.

6. For Dipping Chocolate: melt chocolate of choice and Butter Flavor
Crisco on very low heat or at 50% power in microwave. Stir.

7. Transfer chocolate to glass measuring cup. Drop one cookie at a
time into chocolate. Use fork to turn. Cover completely with
chocolate. *Lift cookie out of chocolate on fork. Allow excess
chocolate to drip off. Place on wax paper lined baking sheet.

8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle
white chocolate slivers on dark chocolate cookies while chocolate is
still wet. Chill in referigerator to set chocolate.

Makes 4 dozen cookies

*If Chocolate becomes to firm, reheat on low.

Source: Butter Flavor Crisco Cookie Collection

– – – – – – – – – – – – – – – – – –

SOYBEAN CURD (TOFU)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Soybeans
1 1/2 tb Calcium sulphate

1. Rinse the soybeans in plenty of water. Put them
in a large glass jar and pour on enough water to cover
them well. Soak beans for at least 12 hours.

2. Wash them again in plenty of water.

3. Make the soybeans into a soft paste with 2 quarts
of water in food processor or large blender.

4. Strain the paste through a piece of damp muslin
folded double. Wring out all the liquid from it.

5. Bring the liquid very slowly to the boil. Stir
well and boil gently for 10 min. (Then what happens
to this liquid???)

6. Dissolve calcium sulphate in 3/4 c cold water and
strain it through a piece of damp muslin.

7. Add calcium sulphate to soybean mixture. Stir
well then pour into a large mold which has been lined
with a piece of wet muslin.

8. When the soybean curd (tofu) begins to set, cover
the surface with a piece of wet muslin.

9. After 10 min put a suitable board or plate on top
and place a weight of not more than 11 lb on the board.

10. Leave the curd to set for no more than 40 min,
then cut the soybean curd (tofu) into pieces and wrap
in foil.

11. Store in a large jar with enough cold water to
cover and chill.

Source: A Taste of the Orient ed. Alison Granger IBSN
0-356-14719-3

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Quick Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Salad oil
1 Med. onion — chopped
1 can 12 oz. luncheon meat — cubed
1 can Kidney beans (1 lb)
1 teaspoon Salt
1 teaspoon Chili powder

Heat oil in a heavy saucepan. Add onion and meat.
Cook over medium heat until onion is tender. Add remaining ingredients. Mix
well. Cover and simmer for 30 minutes. Makes 4-6 servings

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