From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Creole Seasoning Mix

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Combine and store in an airtight jar or container.

Title: Lentil Soup (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and
lentils and bring to a boil. Reduce heat and simmer, adding more water if
needed to keep the three-cup level of liquid. Cook lentils until barely
tender. Add all other vegetables and seasonings. Continue cooking at
least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished
with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Chicken Stock

Recipe By : Gourmet – October ’89
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken backs, wings, necks, bones — any combination
2 onions, peeled halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery — halved
2 carrots — halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme — crumbled
1 bay leaf

If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the water
to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture
to a simmer, skimming the froth. Add the onions, stuck with the cloves, the
garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the
thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours.
Strain the stock through a fine sieve into a bowl and let it cool to warm.
If a more concentrated flavor is desired boil the stock until it is reduced
to the desired concentration. Chill the stock and remove the fat. Makes
about 10 cups.

– – – – – – – – – – – – – – – – – –

Title: Jellied Biscuits
Categories: Breads
Yield: 12 Muffins

2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/2 ts Cream of tartar
1/2 c Shortening
3/4 c Milk
1/3 c Jelly

“Jellied Biscuits are a pleasure to serve because they
look so lovely with the jelly on them.” – Marsha
Ransom In a bowl, combine flour, baking powder, sugar,
salt and cream of tartar. Cut in shortening until
mixture resembles coarse crumbs. ADd milk; stir
quickly with a fork just until mixed. Drop by rounded
tablespoonfuls onto a greased baking sheet. Make a
deep thumbprint in tops; fill each with 1 tsp. of
jelly. Bake at 450 degrees for 10-12 minutes or until
biscuits are browned.

From: , October/November 1994.
Posted by: Debbie Carlson (PHHW01A) – Prodigy

—–

Title: TAMAL AZTECA
Categories: Casseroles, Vegetables, Cheese, Tex-mex
Yield: 4 servings

———————–AZTECA SAUCE———————–
1 cn (28 oz) plum tomatoes,
– undrained
1 cn (4 oz) roasted green chilis,
-chopped, undrained
1/2 tb Canola or corn oil
1 c (6 oz) white onion, finely
– chopped
1 Garlic clove, minced
1 c Defatted chicken stock
1/2 ts Salt
1/4 c Chopped cilantro

———————-TAMAL CONTENTS———————-
8 Corn tortillas
1 c Zucchini, diced
2 pk (10 0z) frozen chopt spinach
– thawed, thoroughly drained
8 oz Monterey Jack Cheese, grated
1 pk (10 oz) frozen corn, thawed
1/4 c Chopped cilantro
4 c Azteca Sauce

AZTECA SAUCE: To make sauce, combine tomatoes and
chilies in a blender and make a coarse puree. Heat the
oil in a skillet over medium heat. Add onion and cook
until lightly browned. Increase heat to medium-high,
add garlic and
cook 1 minute. Add tomato and chili mixture and cook,
stirring frequently, until reduced and thickened,
about 8 minutes. Add stock, reduce heat to low and
simmer, uncovered, stirring occasionally, for 30
minutes. Stir in salt, remove from heat and stir in
1/4 cup of cilantro. Makes 4 cups of sauce. CASSEROLE:
Preheat oven to 350 degrees. Spread tortillas out on
two baking sheets coated with vegetable oil spray.
Lightly coat tops of tortillas with vegetable oil
spray and place them in preheated oven for 10 minutes.
Turn over and bake 3 minutes more. Remove from oven
and set aside, leaving oven on.
Steam diced zucchini until just crisp-tender, about
2 minutes. Remove from steamer and set aside.
To assemble casserole, lightly coat a 7-by-11 inch
baking dish with vegetable oil spray. Spread a thin
layer of sauce evenly over the bottom.
Cover sauce with 2 toasted tortillas. Evenly spread
the chopped spinich over the top of the tortillas. Top
with one-fourth of the remaining sauce and one-fourth
of the cheese.
Place 2 more tortillas over the top and press down.
Spread the corn on top and cover with one-third of the
remaining sauce and one-third of the remaining cheese.
Top with 2 more tortillas, again pressing down. Top
with zucchini, one-half the remaining sauce and
one-half the remaining cheese. Top with the 2
remaining tortillas and press down. Spread remaining
sauce evenly over the top and sprinkle on remaining
cheese.
Cover tightly with foil and place in preheated oven
for 25 minutes. Uncover and bake about 10 minutes
more, or until lightly browned. To serve, sprinkle 1/4
cup of chopped cilantro over the top.

—–

Vegetable Soup with Vermicelli

Recipe By : Pillsbury Winter Fun #83
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup frozen green beans — thawed
1 cup onions — chopped
1 cup celery — chopped
2 cloves garlic — minced
4 teaspoons olive oil
6 cups chicken broth — low fat
28 ounces canned tomatoes — undrained, cut-up
6 ounces tomato paste
2 cups parsnips — chopped or turnips
1 cup carrots — chopped
1/2 cup fresh parsley — chopped
2 teaspoons sugar
1 teaspoon basil leaves
1 teaspoon thyme — leaves
4 ounces vermicelli — broken into 1-2″ pcs
8 teaspoons grated Parmesan cheese — if desired

In a large saucepot or Dutch oven, saute onions, celery and garlic in oil
until crisp-tender. Stir in remaining ingredients except green beans,
vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30
minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10
minutes or until vegetables and vermicelli are tender. Serve with cheese.

8 (1-1/2 cup) servings

– – – – – – – – – – – – – – – – – –

NOTES : Each 1-1/2 cup serving is 4.5 WW Points

Calories: 229, Fat 5.6, Fibre 5.2

TOFU RICE STIR FRY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Light soy sauce
1/4 c Rice vinegar
1 tb Sesame oil
1 pk Mori-Nu silken extra firm
-tofu — drained and cut into
-1/2-inch cubes (10.5 oz)
1 c Carrots — chopped
1 c Celery — sliced
1/2 c Scallions — sliced
1/4 c Fresh ginger — sliced
1 c Rice — cooked

Combine soy sauce, rice vinegar, sesame oil and tofu.
Marinate in refrigerator for a minimum of 1 hour.

Heat all above ingredients in wok. Add celery,
carrots, scallions and ginger. Stir fry until all
vegetables are just crisp tender.

Add rice. Stir fry to heat through. Serve hot.

Makes 2 servings of 2 cups each.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Cream of Avocado-Lime Soup

Recipe By : Cacique USA
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 15 oz. jar Cacique Brand Crema Centroamericana
12 ounces Cacique Brand Cotija cheese — crumbled
6 ripe avacados — seeded
1 large onion — chopped
2 cloves garlic — chopped
1 bunch cilantro — chopped
1/2 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon oregano
2 tablespoons butter
6 cups chicken stock
salt and pepper — to taste

Cook the onions in the butter until clear. Add the garlic, cilantro (reserve a
couple of spoonfuls for garnish), cumin, and oregano and let cook for another 2
minutes. Add the meat of 5 avocados, lime juice, Crema Mexicana, and chicken s
tock. Slowly bring to a boil. Lower flame and simmer for 15 minutes. Let cool c
ompletely before pureeing in a blender. Check for salt and pepper and lime. Ser
ve with cubes of avocado, the remainder of the chopped cilantro and sprinkle wi
th Cotija cheese.

– – – – – – – – – – – – – – – – – –

NOTES : Cacique USA http://209.85.37.114/qsite.cgi?Sidˆ3899610 Pid

Title: COCONUT RICE
Categories: Indian, Vegan, Vegetarian, Rice/pasta
Servings: 4

1 1/2 c Rice 1 ea Onion, medium and chopped
1 1/2 c Coconut, fresh and shredded 1 pn Salt
3 tb Butter/oleo 1 ts Cardamon, ground

Soak Rice for 30 mins in 1 1/2 cups water.

At the same time, soak Coconut for 30 mins in 2 cups water.

Drain rice and set aside. Reserve the water.

Blend the coconut, using the water in which it was soaked. Strain and
reserve the coconut milk.

Heat butter/oleo in a skillet. Add onions and saute until golden.

Add rice and fry a few minutes.

Add coconut milk and water in which the rice was soaked. Bring to a boil.
Add salt to taste and cardamom. Lower heat and cook until rice is done.

—–

Title: Kasha Stuffed Tomatoes
Categories: Side dish, Vegetables
Yield: 6 servings

6 lg Firm, ripe tomatoes
1/2 ts Salt

——————————-KASHA STUFFING——————————-
1/2 c Scallions, thinly sliced
2 ea Garlic cloves, minced
1 ea Celery rib, chopped
1 c Mushrooms, chopped
2 tb Olive oil
1 tb Egg replacer, powdered
1/4 c Water
1 c Uncooked kasha
2 c Hot vegetable broth
1/4 c Wheatgerm
1/4 c Pine nuts, chopped
1/4 c Italian parsley, chopped
1/2 ts Thyme

TO PREPARE TOMATOES: Slice off reserve the top 1/2″ from each
tomato. Carefully scoop out the insides, leaving a 1/2″ shell.
Separate the seeds from the pulp with a sharp utensil discard them.
Coarsely chop the pulp set aside. Sprinkle the insides of the
shells with salt invert on a rack to drain for 20 minutes.

STUFFING: In a large pot, saute scallions, garlic, celery mushrooms
in 4 ts oil until softened, about 5 minutes.

In a medium sized bowl, whisk the egg replacer water. Stir in the
kasha, mixing well. Add the kasha mixture to mushroom mixture,
stirring to separate the grains. Add the hot broth tomato pulp.
Simmer for 2 to 3 minutes.

Cover simmer until the broth is abosrbed, 8 minutes. Remove from
heat stir in the wheatgerm, pine nuts, parsley thyme.

TO ASSEMBLE: Preheat oven to 350F oil a shallow baking dish.
Arrange the tomato shells in the dish fill with stuffing. Bake for
20 minutes.

Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes then serve immediately.

“Vegetarian Gourmet” Summer, 1994

—–