Title: PINK BEANS WITH MARINATED SEITAN
Categories: Vegetarian, Holiday, Vt, Salads
Yield: 8 servings

1 lb Seitan; julinned
1/4 c Tamari or soy sauce
1/4 c Olive il
1/3 c Fresh lime juice
1 lg Garlic clove; minced
1 ts Salt, or to taste
1/2 ts Pepper, or to taste
1/2 ts Ground cumin
12 c Lettuce; finely shredded
2 cn Pinto or light red kidney
-beans (16 oz ea); drained
-and rinsed
1 lg Red bell pepper; julienned
1/4 c Cilantro or parsley and
-seeds from red bell pepper
-for garnish (optional)

In a heavy skillet, combine seitan and tamari or soy
sauce. Bring to a simmer and cook, stirring
frequently, until liquid is absorbed.Remove from hat.
Set aside to cool.

In a large bowl, combine olive oil, lime juice,
garlic, salt, pepper and cumin. Mix well. Stir in
cooked seitan. Marinate for at least 15 minutes, or
cover and refrigerate overnight. Remove from
refrigerator at least 1 hour before assembling rest of
salad.

To assemble, place lettuce in large serving bowl,
spread seitan mixture on top, add beans and red bell
pepper strips. Toss lightly. Garnish with parsley and
red bell pepper seeds if desired. Serves 8.

Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb;
0 chol; 1,053 mg sod; 7 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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Title: Fresh Mushroom Bisque
Categories: Soups
Yield: 4 servings

3 tb Butter
1 lb Mushrooms – sliced
3 tb All-purpose flour
4 c Half and Half
1 Egg yolk – beaten to blend
2 tb Lemon juice
Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.

Serves 4.

Recipe from “Too Busy To Cook”, Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

MMMMM

Title: BASIC DIVINITY
Categories: Candies
Yield: 6 servings

2 c White Sugar; Granulated
1/2 c Light Corn Syrup
1/2 c Water
1 pn Salt (1/8 tsp)
2 Egg Whites; Lg
1 ts Vanilla Extract
1 c Nuts; Chopped, OR
1 c Cherries; Chopped, OR
1 c Orange Peels; Chopped, Etc.

~——————————OPTIONALS
~——————————– NOTE: TO PREWARM A
CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE
PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT
SIMMER UNTIL YOU NEED THE THERMOMETER.
STEP 1: Prewarm the thermometer; separate the eggs
allowing the whites to come to room temperature in a
large bowl of an electric mixer. (Return the egg
yolks to the refrigerator covering with plastic wrap
or water for another recipe.) Fill a glass with ice
cubes and water. To make dropped divinities, you will
need 2 cookie sheets, topped with greased wax paper.
For squares, use a greased and wax paper-lined 8 X
8-inch pan. Measure the sugar, corn syrup, ice water
and salt and dump into a heavy 2-quart saucepan with a
tight fitting lid. STEP 2: Dissolve the sugar,
stirring constantly with a wooden spoon over low heat.
Syrup will become clear, gritty sounds will cease,
and the spoon will glide smoothly over the bottom of
the pan. Increase the heat to medium and bring to a
boil. STEP 3: (OPTIONAL): Cover pan with a square of
wax paper and lid, pushing down firmly. Steam for 2
to 3 minutes to dissolve the sugar crystals. (Listen
to make sure the pot doesn’t boil over. To
double-check, remove lid, leaving the wax paper in
place.) STEP 4: Wash down any crystals clinging to
the sides with a brush dipped in hot water from the
thermometer bath. Introduce the prewarmed
thermometer. No need to stir. STEP 5: Beat the egg
whites until stiff but not dry. If your mixer is a
heavy duty one, you can wait until the bubbles in the
syrup become very large and airy before beating the
egg whites. Otherwise, do it now when the thermometer
registers 240 Degrees F. (115.5 C.). STEP 6: Test the
syrup when the thermometer registers 246 degrees F.
(119 C.). Continue testing until it reach the
firm-ball stage, 246 to 260 degrees F. (119 to 126.5
C.). Syrup will be hard to scrape up in ice water.
It will have to be forced into a ball, but once
formed, it should hold its shape but give under
pressure. Return the thermometer to the hot water
bath to soak clean. STEP 7: Dribble the syrup into
the egg whites in a slow, steady stream, beating at
slow speed. Tilt the syrup pan to get the last drop
but do not scrape the pan. Once the syrup is
completely incorporated, change to a flat whip if you
have one. STEP 8: Have patience and continue beating.
The amount of time you spend mixing depends on the
power of your mixer. If you have a heavy duty or
commercial one, you can go to full speed and make the
divinity in less than 5 minutes. With less powerful
ones, it can take up to 20 minutes. The important
thing is to beat at the highest speed of your mixer.
Also if it is a hot and humid day, it will take
longer also. STEP 9: Test the divinity. The first
and most important test occurs when you lift the
beaters. If the candy falls back in ribbons that
immediately merge back into the batter, it isn’t done.
Eventually, a stationary column will form between the
beaters and the bowl. Candy will lose its sheen/gloss
and stop being sticky; a teaspoonful dropped onto wax
paper will hold its shape, even a peak. If you
machine is laboring and the candy is not quite there
yet, you have two choices: Pour anyway and put into a
frost free freezer to set up….or finish by hand.
STEP 10: Fold in the flavorings and nuts and/or other
optional items using the mixer or if very thick, a
wooden spoon. STEP 11: Drop or spread the divinity
either on wax paper-covered cookie sheets or the
buttered pan. Dripping it by teaspoon is harder work
for you but it ripens quicker and is ready to eat
sooner. A neat trick is to put the candy into a
pastry bag and pipe onto the wax paper. If you spread
it in the pan, you will have to wait up to 24 hours
before it is ready. But you maybe one of those that
think it is better when it is 24 hours old. Score and
cut into squares. Store in an airtight container at
room temperature or in a refrigerator. Makes 1 pound
but looks like more. Recipe CANNOT be doubled; it can
be frozen but not for extended periods of time.

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Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Triple Tomato

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 large Spanish onion — coarsely chopped
1 clove pressed garlic
1 stalk celery — peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes — canned chopped
4 cups chicken stock — or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.

2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.

3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.

4. Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

Omit the sun-dried tomatoes, in which case you’ve made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.

[mcRecipe path 24 au 96]
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NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my
soups had too much ‘green stuff’” in them. He wanted something that tasted gre
at but had the familiarity of Campbells."

Title: Hot and Sour Cabbage
Categories: Vegetables, Oriental, Wok
Yield: 5 servings

1/2 md Head of cabbage, shredded
4 Hot peppers
2 tb Soya sauce
Pepper
Salt
2 tb Cider vinegar
2 tb Brown sugar
2 tb Oil
1/2 c Water

1. Shred cabbage. Remove seeds from hot peppers, slice. Assemble other
ingredients.

2. Heat oil in wok to smoking point. Add hot peppers, stir fry a half
minute. Add cabbage, salt, pepper, stir thoroughly and fry about 2
minutes. Add 1/2 cup water, cider vinegar, soya sauce, and brown
sugar. Stir thoroughly. Cover wok, cook ingredients 8-10 minutes.
Lift wok cover from time to time to stir mixture.

MMMMM

Date: Thu, 23 Dec 93 16:30:39 CST
From: Lu Bozinovich

Pineapple Honey Mustard Eggroll (won ton/dim sum?)

pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers

Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make “honey” mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting — too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.

BARA BRITH ( SPECKLED BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Dried fruit
8 oz Dark brown sugar
1/2 pt Strong hot tea
10 oz Self-raising flour
1 Egg

This is Wales’ traditional rich fruit bread. South
Wales makes it with baking powder; Northerners prefer
yeast as the raising agent. Either way it’s delicious.

Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from
the teapot (this gives a good strong colour). Next
day, sieve the flour and fold it it into the fruit.
Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing
it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for
1 1/2 hours. Cool and store for at least 2 days in a
tin so that it matures moist and rich. Traditionalists
say you should never butter the Bara Brith, but
Dorothy says do, as it’s lovely that way.

Source: Elisabeth Luard in “Country Living” (British),
April 1989.

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CARROT-APPLE SAUCE MUFFINS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges

Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.

In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.

Makes 18 large or 36 small muffins

– – – – – – – – – – – – – – – – – –

BANANA RAISIN WALNUT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
1 c +2 T. flour
1/2 c Nonfat dry milk powder
1/4 c Brown sugar — firmly packed
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
1 c +2 T. buttermilk
1 Egg — lightly beaten
1/4 c Less 2 t. vegetable oil
2 tb Sweet whipped butter, melted
1 Banana — ripe, mashed
1/2 c Golden raisins — plumped
1 oz Walnuts — chopped

Preheat oven to 400. Spray 12 muffin cups with
nonstick spray. In medium mixing bowl cmbine flour,
milk powder, sugar, baking powder, baking soda and
nutmeg; stir to combine and set aside. In small bowl,
combine buttermilk, egg, oil, and butter and stir
until blended; stir in dry ingredients. Add banana,
raisins, and walnuts and stir to combine (mixture will
be lumpy). Fill each baking cup with an equal amount
of batter and bake for 15 minutes (until golden brown
and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool. Makes
12 servings, 1 muffin each. One muffin equals 1/4
protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30
optional calories. From WW Meals in a Minute Cookbook.
Formatted by Joyce Burton..PDPP83A.

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