Taco Lentils

Recipe By : Ann Miner
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 cups green lentils — rinsed
5 cups water
4 dried ancho peppers
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves — minced
4 tablespoons packaged taco seasoning
2 tablespoons chopped onion

Add lentils to water. Bring to a boil and simmer for 30 minutes or
until tender, but whole.
While lentils are boiling, remove seeds from ancho peppers and cover
with boiling water. When peppers are soft, place in a blender or
small food processor with a little of the soaking water. Ble nd
until pureed. Add remaining ingredients and blend just until mixed.
When lentils are finished, place in a deep baking dish. Pour the
sauce over the lentils and stir to combine.
Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn
tortillas with desired garnishes (steamed red and green bell pepper
slices, onions, jalapeno pepper slices, nonfat cheese, etc.).
For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6%
CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and
Lentil Council and introduced to us by Reggie Dwork.

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Title: Spinach Quiche
Categories: Vegetables Main dish Londontowne
Servings: 6

1 pk Spinach, frozen, chopped 1/2 c Cottage cheese
1/2 c Onions, chopped 1 c Swiss cheese, grated
1/2 c Celery, chopped 2 ea Eggs
1/2 ea Butter, stick 1 c Milk
1 t Salt 1/2 t Pepper
1/4 t Nutmeg 1 ea 9″ pastry shell, deep

Cook spinach in salted water according to package directions. Drain well.
Sautee onion and celery in butter until onion is soft. Into a deep pastry
shell spread cottage cheese over bottom. Mix spinach with onion mixture
and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine
eggs, milk, and seasonings and pour over all. Bake at 350 degrees for
40-45 minutes or until set.

Mrs. Harold T. Cook

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WILD RICE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2 tb Egg replacer (or arrowroot)
1 1/2 c Water
1 c Soy milk
1 t Salt
4 tb Oil
2 c Flour
1/2 Garbanzo flour
—–STUFFING—–
3/4 c Wild rice, uncooked
2 3/4 c Stock
1/4 md Onion — minced
2 sm Stalks celery — sliced thin
2 tb Unrefined corn oil
3/4 md Onion — chopped coarse
1/4 lb Button mushrooms
– sliced thick
6 Shiitake
– fresh or reconstitued,
– quartered or eighthed
1/2 Oyster mushrooms
-OR- chanrerelles mushrooms
-If using oysters, separate
-them into small clumps,
-if using chanterelles,
-halve them
1 lg Tomato — chopped
1/2 ts Powdered sage
1 pn Powdered thyme
1 tb Shoyu
Salt and pepper — to taste
—–NUTTY ALMOND SAUCE—–
3 tb Unrefined corn oil
-OR- soy margarine
4 tb Unbleached flour
2 1/2 c Soy milk — heated
1/2 c Almonds
1/4 md Onion — separated into
leaves
4 Cloves
White pepper — to taste
3 ds Freshly grated nutmeg
Salt — to taste

FOR CREPES: Blend the egg replacer w/1/2C water until
smooth. Add remaining ingredients and blend one
minute at high speed.

Heat a crepe pan or non stick 8″ skillet over low
heat, brush the bottom lightly w/oil (I use unrefined
corn oil). When pan is heated, take it off the
burner, let cool about three seconds and pour 3-4T
batter into it. Swirl the pan so the bottom is coated
w/a thin layer of batter. Put the pan back on the
burner and cook until lightly browned. Flip the crepe
and cook until that side is lightly browned as well.
Repeat w/remaining batter. This makes about a dozen
crepes. Note that you will inevitably screw up the
first crepe or two, but it will become fairly routine
after that. Don’t worry about it, I still do that
after all these years.

FOR STUFFING: Saute the onion in a little dry white
wine for a minute or two, then add wild rice and
stock, cover tightly, bring to a boil, turn heat to
low and cook about an hour, until all liquid is
absorbed.

While the rice cooks, saute celery in oil until
slightly tender, add onions and all mushrooms, and
saute until all vegs are medium tender. Add cooked
rice, tomato and seasoning and cook another ten
minutes or so. Fill crepes w/the mixture, roll them
over it and heat in a preheated oven at 350 for about
ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a
twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden,
then pulverize. (Don’t overgrind or you’ll get almond
butter.)

Heat oil a few minutes in a heavy bottomed skillet,
then stir in flour and cook 2-3 minutes on low, until
fragrant. Stir in soy milk and continue to stir until
it begins to thicken, then stir in seasonings. Cover
and cook 10 more minutes, but stir often to prevent
scorching. Stir in almonds and cook another 4-5
minutes.

Serve w/a simple spinach salad w/mustard vinaigrette
and French bread, along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto,
Summerville, TN, The Book Publishing Co, 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

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NO-BAKE COCOA-BOURBON BALLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla Wafers, crushed fine
1 c Sugar, confectioners
1 c Pecans, chopped
2 tb Cocoa
2 tb Syrup, lt. corn
1/4 c Bourbon, rum, or brandy
Sugar, granulated

Stir together crumbs, confectioners sugar, pecans and
cocoa. Add corn syrup and bourbon. Mix well. With
wet hands, shape in 1″ balls. Roll in granulated
sugar. Store airtight in cool, dry place.

Makes 36

These are best if made about 6 weeks in advance and
put up in an airtight container.

Christmas 1980

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Sticky Toffee Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter — room temperature
3/4 cup Granulated sugar
2 cups Flour
1 teaspoon Baking powder
1 Egg — lightly beaten
3/4 cup Pitted dates
1 cup Boiling water
1 teaspoon Baking soda
1 teaspoon Vanilla
Toffee sauce:
3 tablespoons Butter
5 tablespoons Brown sugar
2 tablespoons Heavy cream

Soften the butter in a large mixing bowl, then add the sugar; cream them until
pale and light. Sift the flour and baking powder onto a plate. Beat the egg
with a little flour, into the creamed mixture. Continue beating for a few
minutes before mixing in the rest of the flour. Flour the dates lightly and
chop finely.
Put into a bowl and pour the boiling water over them.
Mix in the baking soda and the vanilla. Gradually blend this mixture into the
batter, mixing in well.
Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly.
Bake in a 350-degree oven for 40 minutes.

To make the toffee sauce, melt the butter in a small saucepan and add the
sugar and the cream. Simmer gently for 3 minutes. Cut the hot pudding into
squares and cover with the sauce. Place under a hot broiler until it bubbles.
Take care, as it burns easily. Serve at once.

6 to 8 servings

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STUFFIN’ MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Breads
Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Finely chopped onion
1/2 c Finely chopped celery
4 oz Can mushroom stems pieces,
-drained
1 t Dried rubbed sage
1 c Chicken broth
8 oz Pk seasoned bread stuffing
Butter or margarine

1. In a medium-sized, heat-resistant, non-metallic
bowl melt the 1/2 cup butter in Microwave Oven 1
minute. 2. Add onion, celery and mushrooms and heat,
uncovered, in Microwave Oven 5 minutes or until
vegetables are tender. 3. Sprinkle sage over vegetable
mixture. 4. Add chicken broth and stir to combine.
5. Heat, uncovered, in Microwave Oven 3 minutes.
S. Add bread stuffing and toss lightly.
7. Lightly grease 8 small, heat-resistant,
non-metallic custard or coffee cups with butter.
8. Divide stuffing among cups.
9. Just before serving, heat, uncovered, in Microwave
Oven 8 minutes or until heated through.

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Title: DANDELION GREEN FETTUCCINI
Categories: Pasta
Yield: 1 servings

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt

Some people find dandelion greens too strong simply
added to a salad, but here is a basic pasta recipe
that uses them to the best effect. It also works for
other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated
Asiago cheese. When making the pasta, adjust the
amount of flour to the moisture of the greens.

DIRECTIONS: =========== 1.) In a blender put dandelion
greens and eggs, blend until smooth.

2.) Transfer to a bowl, add salt and start adding
flour while beating with a spoon. Keep adding until
dough is stiff.

3.) Turn out onto floured surface and knead until
smooth (approximately 5 minutes).

4.) Roll out with rolling pin to 1/8"-1/4″ thickness
or thinner.

5.) Allow to stand and dry 1 hour, then cut into
strips.

6.) Drop into boiling water and cook 1-2 minutes.

From: The Cook’s Garden catalog – Spring/Summer 1989 –
page 30

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Title: IMPOSSIBLE QUICHE TARTS
Categories: Appetizers, Eggs
Yield: 1 servings

3/4 c Sour cream
1/2 c Bisquick or baking mix
1/2 c Milk
2 Eggs
1/2 ts Worchestershire sauce
2/3 c Cheddar cheese;shredded
1/3 c Salami; chopped
2 tb Green onion; sliced

These Impossible pies are made in muffin cups. Preheat
oven to 400F. Grease 18 muffin cups, 2 1/2″ X 1 1/4″
inches. Beat sour cream, Bisquick, milk, eggs, and
Worchestershire sauce till smooth, 15 seconds in
blender or 1 minute with hand beater. Spoon about 2
Tbsp in each muffin cup. Mix remaining ingredients;
sprinkle 1 tbsp over batter in each cup. Bake till
knife inserted in centre comes out clean, 12 to 15
minutes. Loosen sides of tarts from pan; remove from
pan. Remove any remaining appetizers. MAKES: 18
appetizers

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Title: FENNEL AND WATERCRESS SOUP
Categories: Soups, Appetizers
Yield: 4 servings

1 tb Butter
1/2 x Large fennel bulb chopped
1 Small onion, thinly sliced
1 lb Pototaes, peeled, sliced (4)
4 c Strong chicken stock
Parsley, bay leaves
Peppercorn, thyme
Salt and pepper
1/2 c Whipping cream
1 ts Chopped parsley
Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium
heat until soft but not brown, about 5 minutes. Add potatoes, stock
and parsley, bay leaf, peppercorns and thyme enclosed in a small
cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through
food mill or puree until smooth in a food processor or blender. Pour
puree into a clean saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes
four 1 1/2 cup servings.

—–

VEGETABLE SAUTE WITH MISO SAUCE OVER LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Low-Cal Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
2 Garlic cloves — minced
1/4 c Sliced shittake mushrooms
1/2 c Zucchini, sliced
1/2 c Eggplant, sliced
1/2 c Yellow pepper, sliced
8 Scallions — finely chopped
1/4 c Miso
1 c Vegetable stock
4 tb Fresh chopped parsley
1 lb Cooked linguine

In a large saucepan, heat oil over medium heat. Add
veggies and garlic and saute for about 3 minutes.
Transfer to bowl. Add miso. Slowly add stock while
stirring well. Add parsley, veggies and pasta. Toss
and serve. Add more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed
for you by Karen Mintzias

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