WHITE BEAN SOUP WITH SAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY INQUIRER—–
1 Onions — large
1 Garlic clove — crushed
1 Carrots — small
Sage leaves
1 tb Oil
2 Cans, Great northern beans
—–15 OUNCE—–
14 1/2 oz Can clear chicken broth
Salt — to taste
Ground pepper — to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

– – – – – – – – – – – – – – – – – –

Halloween Jack – O – Lantern Frosties

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween Beverage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 navel oranges — (4 to 6)
1 (8 Oz.) Cont vanilla or plain yogurt
Icing tubes — several colors
Decorations*
Serrated knife
Grapefruit spoon
Blender
Straws

Preparation :
*Marshmallows, silver decors, colored candies, gumdrops, green-colored
cherries, or pineapple

Cut a thin slice of peel from the bottom of each orange so it will not roll.
Slice off the top 1/3 of each orange. Scoop out the inside with the knife
and grapefruit spoon. Put the pulp and juice (minus seeds) into the
blender. Add container of yogurt and blend well. Decorate orange like a
Jack-O-Lantern. Cut a hole in the “cap” and insert a straw. Pour drink
from blender into Jack-O-Lantern cups and serve. Enjoy!

– – – – – – – – – – – – – – – – – –

Title: MASALA COFFEE (SPICED COFFEE)
Categories: Indian, Vegetarian, Beverages
Servings: 4

3 c Milk 5 ea Cardamom pods
3 c Water 6 tb Sugar
1 ea Cinnamon stick (1-in long) 6 tb Coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.

Place coffee over heat and bring to a boil.

Pour coffee between two pans until thick and creamy. Serve in cups
immediately.

—–

Red, White, And Blue/Black Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Main Dish Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Eggplant
3 Large Tomatoes — sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese — sliced 1/4-in thick
1 Large Onion — sliced thin (optiona

Red, White, and Blue/Black Casserole
(Eggplant casserole with tomato and cheese)

Cut the eggplant lengthwise once, then slice crosswise into semidisks
about 3/4 inch thick.

In a shallow casserole dish (2 in deep), stand some slices of eggplant
on the narrow cut edge, to make a row, then fol- low this with slices
of tomato, then slices of mozzarella cheese. Repeat until the whole
dish is full. It should appear from the top to have bands of red,
white, and black.

Use your favorite seasoning (basil/oregano is the default), and bake
until bubbly (about 25-30 minutes at 350 deg. F.

contributed by Richard Newman-Wolfe, University of Rochester, Rochester
NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook (?)

Serves 4-6. 5 minutes preparation, 30 minutes to bake.

You may wish to put a layer of onions on the bottom, horizontally,
before you put the eggplant in the pan.

This only works with European-style eggplant; Japanese and Asian
eggplants are too narrow.

– – – – – – – – – – – – – – – – – –

CHESS PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Partially baked 9-inch pie shell
1/3 cup butter — at room temperature
1/2 cup white sugar
1/2 cup firmly packed brown sugar
3 eggs
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
1/8 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Prepare the pie shell according to the recipe directions. Partially bake and
let cool on a rack before filling. Preheat the oven to 350F. In a large
mixing bowl, beat together the butter and sugars until creamy. Add the eggs,
one at a time, beating well after each addition. Stir in the flour,
cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture
into the pie shell. Bake for 40 to 45 minutes, or until a knife inserted 1
inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack. Serve warm or at room temperature. This pie tasts best
when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.

YIELD: 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Date: Tue, 10 Jan 95 19:14:00 MST
From: john.whitney@loebbs.com (John Whitney)

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Title: Orange Limeade
Categories: Beverages
Yield: 5 servings

3 c Water
1 1/2 c Freshly squeezed orange
-juice
1/4 c Freshly squeezed lime juice
3 T Pure maple syrup

From “May All Be Fed,” John Robbins. William Morrow, 1992, $23.

Put all the ingredients in a large jar, cover and shake until well
mixed. Serve over ice.

Makes about 5 cups.

MMMMM

FIDDLEHEADS ON TOAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
Toast

Fiddleheads on Toast I: Cook fiddleheads; drain.
Arrange on squares of toasted bread or on toasted
English muffin halves. Pour rich white sauce with
diced, hard-boiled eggs added over all. Serve
sprinkled with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast and top each serving with slices of
crisp-fried bacon and a generous amount of white
sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain.
Roll fiddleheads in thin ham slices; broil and serve
on toast or toasted English muffin halves with white
sauce to pour over. Add cheese to the white sauce, if
desired.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE TRIFLE
Categories: Desserts
Yield: 1 servings

1 (19.8-ounce) package fudge
Brownie mix
1/2 c Kahlua or other coffee-
Flavored liqueur or for a
Nonaclcoholic version of
This rich dessert,
Substitute 1/4 cup strong
Brewed coffee and 1 teaspoon
Sugar for the Kahlua.
3 (3.9 – ounce)package
Chocolate instant pudding
Mix
1 12-ounce container frozen
Whipping topping, thawed
6 1.4 – ounce English
Toffee-flavored candy bars,
Crushed

Prepare: fudge brownie mix according to package directions, and spoon into
a greased 13 x 9 x 2 inch pan. Bake brownies according to package
direction.
Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with
Kahlua. Let cool and crumble.
Prepare: chocolate instant pudding mix according to package directions,
omitting chilling.
Place one-third of crumbled bronies in bottom of a 3 quart trifle dish.
Top with one-third each of pudding, whipped topping, and crushed candy
bars. Repeat layers twice with remaining ingredients, ending with crushed
candy bars. If you want you can add walnuts (crushed) to top with candy
bars.
Cover: and chill 8 hours. Makes 16 to 18 servings.
Use a clear bowl so you can see the layers.

—–

BARLEY AND ALMOND STUFFED SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Acorn squash, or another
-winter squash of a similar
-size
1/3 c Almonds — chopped
1 tb Olive oil
1 1/2 c Onions — chopped
1/2 ts Thyme
1 c Barley — cooked
1 tb Tamari

Cut the squash in half lengthwise. Discard the seeds and
membrane and
place the squash cut-side down on a lightly oiled baking
dish. Bake
at 350 degrees until the squash is still firm, but tender
enough to
easily scoop out with a spoon, about 45 minutes.

After the squash has been baking about 25 minutes, place
the chopped
almonds in a pie tin or another small ovenproof container
and bake
until they turna toasty light brown (10-15 minutes). Check
boththe
almonds and the sqash occasionally so you will know when
they are
done.

Heat the olive oil in a large skillet. Add the onions and
the thyme.
Saute over low heat until the onions are well done. Add the
cooked
barley, tamari, and toasted almonds to the sauteed onions.

Using a small spoon, scoop bite-sized chunks out of the
cooked
squash, leaving enough flesh around the shell so that it
stays strong
enough to hold its shape. Add the scooped out squash to the
barley
mixture. Mix well. Fill the empty squash shells with this
mixture,
mounding it as high as possible.

Place the stuffed squash in a baking dish. Cover with
aluminum foil
and bake at 350 degrees for about 20 minutes.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –